Quality Characteristics of Mixed Cubed Spices and Herb Produced from Uhiokirihio (Tetrapleura tetraptera), Ehuru (Monodora myristica), Nchuanwu (Ocimum gratissimum), and Uziza Seeeds (Piper guineense):- Ngozi, Leader C

ABSTRACT

This study was on the quality characteristics of mixed cubed spices and herb produced from Uhiokirihio (Tetrapleura tetraptera), Uziza (Piper guineense), Ehuru (Monodora myristica) and Nchuanwu (Ocimum gratissimum) which were fonnulated in ratios of 100:0:0:0 (LSA), 25:25:25:25 (LSB), 40:40:0:20 (LSC), 50:50:0:0 (LSD), 20:.20:40:20 (LSE) and 20:60: I 0: I 0 (LSF) with other ingredients. The mixed cubed spices and herb were evaluated for their phytochemical, chemical, physical, and sensory properties. The result of the proximate analysis showed that the moisture content of the mixed cubed spices and herb ranged from 9.11 to 9.78%. Sample LSA (100:0:0:0) had the lowest value for fat (4.15%). Sample LSA (100:0:0:0) had the highest value of protein (15.74). The produced mixed cubed spices and herb samples were higher in vitamins C (66.74-88.14 mg/l00g). Sample LSA (100:0:0:0) had the highest value of potassium (30. I 4 mg/l00g). In overall sensory acceptability, sample LSB (25:25:25:25) was mostly preferred. However, the mixed cubed spices and herb samples had higher nutritional potentials and would serve as functional ingredient, and help reduce the harmful effects that arise as a result of the consumption of several synthetic condiments and seasonings which may contain one or more complex carcigenonic substances.