Optimization Of Mixed Spices Produced From Nchanwu - (Ocimum Gratissmum), Curry (Murray Koemigii) And Uziza (Piper Guineense) Leaves
ABSTRACT
D-0ptima mixture design and
optimization technique were used to develop a highly acceptable mixed spice
using nchanwu, uziza and curry leaves. The spices were washed, sun dried and
grounded. The spices were prepared according to the experimental design combinations
(total 14) based on a mixture design and then subjected to sensory evaluation
for acceptability. Response surface of sensory attributes were also generated
as a function of mixed spices. Analysis of data revealed that the spices
prepared using 80% nchanwu, 10% curry and 10% uziza had highly desirable
sensoryscores for flavor (7.88), colour (6.96) and general acceptability
(7.52). Mineral analysis were carried out on the optimized spice (80% nchanwu,
10% curry and 10% uziza), using 100% nchanwu as control, the result showed that
the optimized spice contained; zinc (14.62mg/i), copper (3.26 mg/I), calcium
(4894.76 mg/I), magnesium (64.18 mg/I) and iron (61.69 mg/I). There was no
detectable presence of heavy metals such as lead and cadmium. Phytochemical
analysis of the optimum sample revealed phenol (0.15 mg/bOg), tannin (0.72
mg/bOg), phytase (0.56 mg/bOg), flavonoid (0.73 mg/bOg) sterol (0.14 mg/bOg),
alkanoid (0.95 mg/bOg), oxalate (0.53 mg/bOg) and saponin (0.94 mg/bOg).
Proximate analyses carried out on the optimised sample as follows, moisture
content (10.89%), dry matter (89.10%), ash (11.68%), and crude fiber (10.74%).
Ether extract (10.54%), crude protein (20.93%), and carbohydrate (3 1.75%).
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OKORIE, U (2021). Optimization Of Mixed Spices Produced From Nchanwu - (Ocimum Gratissmum), Curry (Murray Koemigii) And Uziza (Piper Guineense) Leaves. Repository.mouau.edu.ng: Retrieved Nov 25, 2024, from https://repository.mouau.edu.ng/work/view/optimization-of-mixed-spices-produced-from-nchanwu-ocimum-gratissmum-curry-murray-koemigii-and-uziza-piper-guineense-leaves-7-2
UYIME, OKORIE. "Optimization Of Mixed Spices Produced From Nchanwu - (Ocimum Gratissmum), Curry (Murray Koemigii) And Uziza (Piper Guineense) Leaves" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 02 Aug. 2021, https://repository.mouau.edu.ng/work/view/optimization-of-mixed-spices-produced-from-nchanwu-ocimum-gratissmum-curry-murray-koemigii-and-uziza-piper-guineense-leaves-7-2. Accessed 25 Nov. 2024.
UYIME, OKORIE. "Optimization Of Mixed Spices Produced From Nchanwu - (Ocimum Gratissmum), Curry (Murray Koemigii) And Uziza (Piper Guineense) Leaves". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 02 Aug. 2021. Web. 25 Nov. 2024. < https://repository.mouau.edu.ng/work/view/optimization-of-mixed-spices-produced-from-nchanwu-ocimum-gratissmum-curry-murray-koemigii-and-uziza-piper-guineense-leaves-7-2 >.
UYIME, OKORIE. "Optimization Of Mixed Spices Produced From Nchanwu - (Ocimum Gratissmum), Curry (Murray Koemigii) And Uziza (Piper Guineense) Leaves" Repository.mouau.edu.ng (2021). Accessed 25 Nov. 2024. https://repository.mouau.edu.ng/work/view/optimization-of-mixed-spices-produced-from-nchanwu-ocimum-gratissmum-curry-murray-koemigii-and-uziza-piper-guineense-leaves-7-2