Proximate analysis of ten selected spice plants for enhanced nutrition and health benefits

Abstract

Herbs and spices have been an integral part of man’s food either
for their taste, colour, flavour and their nutritional value. Ten Spice
plants belonging to six families were collected, cleaned, pulverized
and analysed for their percentage proximate composition using
standard procedures. The result revealed that all spice plants had
acceptably and favourably low amount of percentage moisture.
Allium cepa and Xylopia had the highest percentage of
carbohydrates, Parkia top the chart for protein followed by Allium
sativum and Monodora. Ocimum had the highest percentage of ash
and fibre content while Parkia was richest in fat. The paper
recommends that harnessing these spices in our daily diet could
go a long way in enhancing nutrition by improving the immune
function, Boosts energy, enhance mental and body health, support
growth and development. It could also lead to better therapeutic
options and dietary recommendations for individuals at risk of
chronic disease as the body will be sure of getting all the nutrients
it needs to thrive..