Nutritional and Phytochemical Profile of Commonly Consumed Spices in Nigeria

Abstract

Background: Spices which are widely used in Nigeria have aroma, enhance taste of food and Possess medicinal values. Objectives: This study aimed to determine the nutritionaland phytochemical profile of commonly consumed spices in Nigeria. Materials and Methods: Raw materials and other ingredients used for this study were purchased from Oja-Oba in Owo Local Government, Ondo State. The spices were analysed for proximate and mineral components using standard method as described by AOAC (2012). Sodium and potassium were determined using flame photometer and calcium, selenium, copper, zinc, magnesium, and iron were determined using atomic absorption spectrophotometer. Phytochemical analyses were carried out using standard procedures. Results: The proximate composition showed that protein was significantly (p≤0.05) high at 14.41% in Uziza seed and low at 11.60% in tumeric. Ginger contained high moisture content at 10.63%, while Uziza seed had the least value of 8.58%. High ash content was recorded in gingerat 5.27% and lowest at 3.70% in Uziza. Tumeric had the highest value of 65.57% for carbohydrate, while Uziza had the least value of 60.06%. Mineral composition showed high value of calcium in Uziza seed (402.03mg/100g). Nutmeg showed a high value of magnesium (13.3mg/100g) and turmeric indicated the highest value of potassium (405.43mg/100g), sodium (135.17mg/100g) for Uziza seed. The highest content of iron was recorded at 3.34mg/100g. Turmeric had a high value of zinc at 3.77 mg/100g and copper at 97 mg/100g, respectively. The spices contained an appreciable amount of phytochemicals. However, turmeric was significantly higher in alkaloids, flavonoids and polyphenols. Conclusion:This study showed that spices have greater use in medicine and as a food supplement.