Sensory Profiling, Phytochemical and Nutritional Evaluation of A Novel Polyherbal Spice Blend from Indigenous Plants

Abstract

Purpose: Spices are integral to human diets and culture, serving not only as flavor enhancers but also as components of nutrition and health. This study evaluated the nutritional, phytochemical, and aromatic potentials of four tropical spices Fenugreek (Trigonella foenum-graecum), Fennel (Foeniculum vulgare), Nutmeg (Myristica fragrant), and Country Onion (Afrostyrax lepidophyllus). What are the primary phytochemicals present in the individual ingredients, final mixed spice blend, and how does it contribute to its nutritional, medicinal and sensory properties. Methods: The samples were analyzed using High-Performance Liquid Chromatography (HPLC) to identify major bioactive compounds. Proximate analysis to assess their nutritional composition. Food Taste evaluation to determine flavor and its contribution to food taste. Results: The findings revealed that the four spices possess distinct and complementary nutritional and phytochemical attributes. Fenugreek recorded the highest crude protein content (25.88%), making it a natural protein fortifier, while Nutmeg contained the highest fat level (21.94%), enhancing flavor and aroma retention. Fennel had the highest crude fiber (7.63%) and ash content (4.61%) and Country Onion showed the highest carbohydrate value (73.81%) along with notable phytochemicals such as phenols and capsaicin’s. The phytochemical screening confirmed the presence of flavonoids, saponins, alkaloids, terpenoids, and phenolic compounds, which are responsible for antioxidant, antimicrobial, and anti-inflammatory activities. Food taste evaluation further indicated a strong consumer preference for the mixed spices. Conclusion: it is evident that these tropical spices possess remarkable nutraceutical and aromatic potentials that can improve both the nutritional and taste quality. Thus highlighting their potential industrial applications.