Mineral composition of some spices consumed in Kano State – Nigeria

  • M.I. Mohammed
  • I.D. Abdullahi
Keywords: Kano, minerals, Nigeria, spices


The mineral composition of seven different spices samples viz: Ajwain (Carium Capticum), Black pepper (Capsium nigrum), Cinnamon (Cinnamonum Zylaicum), Cardamon (Elliteria Cardamomum), Cumin (Cuminum cyminum), Cloves (Eugenia Caryophillis or Syzguim aromaticum), Coriander (Coriandium sativum), consumed in Kano State were analysed. The mineral elements analyzed are K, Na+, Ca, Mg, Fe, Zn, Cu, Pb and Cd. The results revealed that, the spices also appears to contain relatively high mineral contents K (443.73-7364.01μg/g), Na (138.15-895.35μg/g), Mg (199.55- 651.51μg/g), Ca (129.71-291.07μg/g), Fe (155.44-279.53μg/g), Zn (71.9-299.76μg/g), Cu(7.72μg/g), except for toxic metal Pb and Cd that were not detected. The nutritional contribution of these spices apart from flavouring, medicinal agents is also discussed.


Journal Identifiers

eISSN: 2006-6996
print ISSN: 2006-6996