Optimization Of Mixed Spices Produced From Nchanwu (Ocimum Gratissilnum), Curry (Murraya Koenigii), Uziza Piper Guineense) Leaves And Ginger (Zin Giber Officinale Rose).
ABSTRACT
Mixed spices were produced with Nchanwu
(Ociinum gratissimurn), uziza (Piper guineense) and curry (Murraya koenigii)
leaves blends. Three samples out of the six samples were optimized with ginger.
The spices were sorted, washed, sun dried, ground, sieved and weighed but the
ginger was oven dried. Mixed spices were prepared according to spice blends and
used in preparing jollof rice. The jollof rice was subjected to sensory
evaluation for appearance, colour, taste, flavour and general acceptability.
Proximate, mineral, phytochemical, vitamin, DPPH free radical scavenging, total
phenol and ferric reducing properties analysis were carried out in all the
spice blend samples. Moisture content ranged from 11.03% to 9.47%, dry matter
ranged from 90.53% to 88.96%, crude protein 17.19% to 10.11%, crude
fibrel2.66%, ash ranged from 12.04% to 7.99%, carbohydrates from 58.13% to
42.75% and energy value ranged from 304.05kcal to 284.94kca1. Mineral analysis
revealed that calcium ranged from 73.01mg/bOg to 40.23mg/bOg, sodium ranged
from 89.13mg/lOOg to 64.24mg/bOg, magnesium ranged from 104.l8mg/lOOg to
87.04mg/lOOg, phosphorus ranged from 30.13mg/bOg to 18.42mg/bOg, potassium
ranged from 128.13 to 60.19mg/bOg, iron ranged from 30.15mg/I oOg to
20.4lmg/lOOg, zinc ranged from 8.64mg/I 00g to 6.18mg/bOg. Phytochemical
analysis revealed that alkaloid ranged from 1.04% to 0.03%, saponin ranged from
1.21% to 0.55%, tannin ranged from 0.61% to 0.26%, flavonoid 0.35% to
0.08%,vitamin analysis showed that vitamin A ranged from 44.9lmg/g to
36.l8mg/g. Vitamin C ranged from 84.36mg/g to 34.46mg/g, vitamin E ranged from
35.bomg/g to 29.83mg/g. DPPH free radical scavenging analysis which ranged from
61.42% to 36.54%, total phenol which ranged from 38.39mg/g to 23.3 lmg/g.
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NWANKWO, . (2021). Optimization Of Mixed Spices Produced From Nchanwu (Ocimum Gratissilnum), Curry (Murraya Koenigii), Uziza Piper Guineense) Leaves And Ginger (Zin Giber Officinale Rose). . Repository.mouau.edu.ng: Retrieved Nov 25, 2024, from https://repository.mouau.edu.ng/work/view/optimization-of-mixed-spices-produced-from-nchanwu-ocimum-gratissilnum-curry-murraya-koenigii-uziza-piper-guineense-leaves-and-ginger-zin-giber-officinale-rose-7-2
.O., NWANKWO. "Optimization Of Mixed Spices Produced From Nchanwu (Ocimum Gratissilnum), Curry (Murraya Koenigii), Uziza Piper Guineense) Leaves And Ginger (Zin Giber Officinale Rose). " Repository.mouau.edu.ng. Repository.mouau.edu.ng, 30 Jul. 2021, https://repository.mouau.edu.ng/work/view/optimization-of-mixed-spices-produced-from-nchanwu-ocimum-gratissilnum-curry-murraya-koenigii-uziza-piper-guineense-leaves-and-ginger-zin-giber-officinale-rose-7-2. Accessed 25 Nov. 2024.
.O., NWANKWO. "Optimization Of Mixed Spices Produced From Nchanwu (Ocimum Gratissilnum), Curry (Murraya Koenigii), Uziza Piper Guineense) Leaves And Ginger (Zin Giber Officinale Rose). ". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 30 Jul. 2021. Web. 25 Nov. 2024. < https://repository.mouau.edu.ng/work/view/optimization-of-mixed-spices-produced-from-nchanwu-ocimum-gratissilnum-curry-murraya-koenigii-uziza-piper-guineense-leaves-and-ginger-zin-giber-officinale-rose-7-2 >.
.O., NWANKWO. "Optimization Of Mixed Spices Produced From Nchanwu (Ocimum Gratissilnum), Curry (Murraya Koenigii), Uziza Piper Guineense) Leaves And Ginger (Zin Giber Officinale Rose). " Repository.mouau.edu.ng (2021). Accessed 25 Nov. 2024. https://repository.mouau.edu.ng/work/view/optimization-of-mixed-spices-produced-from-nchanwu-ocimum-gratissilnum-curry-murraya-koenigii-uziza-piper-guineense-leaves-and-ginger-zin-giber-officinale-rose-7-2