Proximate and Elemental Analysis of Local Spices Used in Nigeria
Lydia M. Okorafor
Department of Chemistry / Centre for Agrochemical Technology and Environmental Research, Federal University of Agriculture P. M. B. 2373 Makurdi, Benue state, Nigeria.
Ishaq S. Eneji *
Department of Chemistry / Centre for Agrochemical Technology and Environmental Research, Federal University of Agriculture P. M. B. 2373 Makurdi, Benue state, Nigeria.
Rufus Sha’Ato
Department of Chemistry / Centre for Agrochemical Technology and Environmental Research, Federal University of Agriculture P. M. B. 2373 Makurdi, Benue state, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Comparative study of the proximate and mineral components of five local spices (Denniettia tripetala, Monodora myristica, Piper guineense, Syzygium aromaticum, Xylopia aethiopica and) were investigated. The proximate composition revealed that the spices had considerable carbohydrate ranging from 26.2 – 53.4%, crude fibre 13.6 – 23.7%, crude protein 5.67 – 10.9%, but low ash 2.41 – 5.56%, moisture 8.61 – 17.7% and fat 2.34 – 24.3%; except D.tripetala and M. myristica with high moisture content of 17.7% and crude fat content of 24.3%, respectively. The EDXRF analysis shows the presence of mineral elements in the order of K ˃ Ca ˃ Fe ˃ Zn ˃ Sr > Se ˃ Mo ˃ Cu ˃ Mn ˃ Br > Rb. Statistical analysis indicates that there is no significant difference (α = 0.01, 0.05) in the mean contribution of the various sample. However, there is a relationship between the constituents of P.guineense and S. aromaticum, X. aethopica, D. tripetala and the elements (Mn, Br) and (Se, Zn). Generally, the findings indicate that the five spices are good sources of nutrients and mineral elements which could be exploited as great potentials for drugs and/or nutritional supplements.
Keywords: Minerals, nutritional supplement, proximate analysis, spices, x-ray fluorescence.