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Five Nigerian local spices: Chilli pepper (CP), Green pepper (GP), African black pepper (ABP) leaves, scent leaf (SL) and utazi (UZ) were subjected to moisture, ash and mineral elements analyses. The moisture contents were determined by oven drying at 105 C. The ash contents were determined by incinerating at 550 C. Calcium, magnesium and iron were determined by titrimetry, phosphorus by colorimetry while sodium and potassium were determined by flame photometry. Results showed the moisture contents to be 59.1, 62.0, 69.4, and 65.5% respectively for CP, GP, ABP, SL and UZ while the ash contents were respectively 11.30, 7.80, 7.44, 6.88 and 9.46%. On the results of the mineral elements analysis CP had the highest in potassium (18.25mg/100g) whileGPhad the least (13.00mg/100g). The highest sodium came from GP (6.50) while the least came from CP (4.50). CP had the highest content (6.85) while ABP had the least (4.60). The highest content came from GP (5.11) while the least came from CP (1.75). As for had the highest content (1.23) while ABP had the least (0.15). Analysis of variance showed that there was no significant difference in the pattern of mineral element contents of the 5 spices while significant difference (p<0.05) existed in the amounts of mineral elements contained in each spice.
Keywords: Local spices,mineral elements, analyses