Nutrients and phytochemicals composition of methanolic extract of four edible spices commonly used in the preparation of soups in South-West Nigeria
Abstract
Background: Spices are significant source of micro-nutrients, antioxidants and phytochemicals which are highly beneficial for their therapeutic potentials, maintenance of health and prevention of diseases.
Objective: This study assessed the nutrients and phytochemicals composition of methanolic extract of four edible Spices commonly used in the Preparation of Soups in South-West Nigeria
Materials and methods: Ginger, garlic, turmeric and Curry leaf were purchased from Ojakoko in Owo town and shasha market, Akure, Ondo State respectively. Each of the raw spices were thoroughly sorted, washed and diced and air dried for 48hours and milled into powder with attrition milling machine. Chemical and instrumental analyses were conducted on each spice. Data generated was analysed for means and standard deviation. ANOVA and Duncan’s New Multiple Range Test (DNMRT) were used to compared and separate the means respectively. Significant difference was set at p<0.05
Results: findings shows that protein (13.3%) and ash (5.26%), and sodium were significantly (P<0.05) higher in ginger compare to other spices. Garlic was significantly (P<0.05) lower in protein (6.38%) but significantly (P<0.05) higher in carbohydrate (73.77g), Ca (183.20mg/100g), Cu (0.53mg/100g), Se10.11mg/100g), Mg(25.25mg/100g), P (153mg/100g) and I (4.40mg/100g) while curry leaf was higher in K 570.53mg/100g. Zn (3.76mg/100g) and Fe (3.33mg/100g) were higher in turmeric. For the phytochemicals, curry leaf was higher in polyphenol (27.18%), flavonoids (7.12%), phytate (1.23%) and saponin (0.35%). Turmeric had the highest alkaloids (60.32%) content and was significantly differ (P<0.05) in value from other spices.
Conclusion: This study has established that the selected spices are good sources of micro-nutrients, protein, and phytochemicals, therefore it use should be encouraged.
Keywords: Spices, micro-nutrients, antioxidant, phytochemicals, protein, selenium
Manuscripts are accepted for publication with the understanding that no substantial part has been, or will be published elsewhere. By submitting a manuscript, the authors agree that the copyright is transferred to the publisher if and when the articles, including reprints, photographic reproduction and translation are accepted for publication. Copyright owner is the Dietitians Association of Nigeria. An abstract at the beginning of an article may be reproduced without specific permission provided the original citation is provided. Statements made and opinions expressed in letters to the Editor, Editorials, Presidential address, book reviews and other special articles appearing in this journal are views of the author(s) and do not necessarily reflect the position of the Journal or the Association.
