The Effect Of Drying On The Micronutrient Composition Of Five Indigenous Spices

Abstract

Five indigenous spices, Cymbopgon citratus, (Lemon grass), Muraya koenigii (curry leaf), Allium sativum (garlic), Mondora Myristica (ehurg), and Tetrapleura tetraptera (usausa) were selected for the study of the effect of drying on their micronutrient contents. The samples were divided into two portions; one portion was analyzed fresh while the other portion was sun dried to constant weight and ground into powdered form. This powdered form was used for dry analysis. In the wet analysis, the value of calcium ranged form 0.016mg/100g in T. tetraptera to 0.340mg/100g in C. citratus, magnesium from 0.003mg/100g in M. koenigii to 1.130mg/100g in C. citratus, sodium from 0.010mg/100g in M. myristica and C. citratus respectively to 0,070mg/100g in A.•sativum, and manganese from 0.007mg/100g in C. citratus, to 0.033mg/100g in M. myristica. When dried, the values of the minerals, generally increased except for the values of magnesium in A. sativum (72.09%), and calcium in T. tetraptera (37,5%). However the values of potassium in all the samples decreased except in M, koenigii (74.00%). Similarly, the values of vitamins determined in the wet sample ranged from 20.800mg/100g of vitamin. C. in T. tetraptera to 74.285mg/100g in C. citratus; vitamin. A, from 0.057mg/100g in A. sativum to 15.499mg/100g in C. citratus, Vrt. A, from 0.057mg/100g in M. koenigii to 88.379mg/100g in M. myristica and Vitamin.B, form 0.497mg/100g in A. sativum to 24.875mg/100g in C. citratus. When the sample were dried the values of the vitamins decreased except for the value Vitamin E. in M. koenigii (957.68%) and in A. sativum (97.50%). The values of vitamin. 61 however increased after drying except for the values in M. Myristica (8.04%). The implication of this result is discussed.

Keywords: Sun dried, indigenous spices, micronutrients.

Plant Product Research Journal Vol. 11 2007: pp. 12-14