ABSTRACT
The chemical composition of an underutilized spice (Cussonia bateri) in south east, Nigeria was evaluated. The seeds of the spice were procured from orie ugba market, Umuahia, after which it was sorted, washed with water, oven dried using a hot air oven at 550C for 6 hours and milled into powder. The proximate content, mineral content, vitamin content and phytochemical properties of the spice were evaluated using standard analytical methods. The data generated were statistically analyzed using one way analysis of variance (ANOVA) and reported as mean of triplicate analyses.
The study showed that the spice had 6.7% moisture content, 9.18% crude protein, 25.71% fat, 3.42% crude fibre, 3.72% ash, 51.23% carbohydrate and 473.15 Kcal/100g of energy. The result of the mineral content revealed that the spice contained 37.34mg/100g of calcium, 22.89mg/100g of magnesium, 47.72mg/100g of phosphorus, 69.67mg/100g of potassium, 34.70mg/100g of sodium, 1.13mg/100g of iron and 0.84mg/100g of zinc. The result of the vitamin content showed that the spice had 1.69µg/100g of pro vitamin A, 2.69mg/100g of vitamin B1, 0.90mg/100g of vitamin B2, 0.70mg/100g of vitamin B3, 0.64mg/100g of vitamin B6, and 4.93mg/100g of vitamin C. the result of the phytochemical properties revealed that the spice contained 6.45mg/100g of tannin, 3.07mg/100g of flavonoid, 2.29mg/100g polyphenol and 0.82mg/100g of phytate.
Regarding the obtained results, this spice can be considered as potential source of crude fibre, fat, carbohydrate, calorie and also micronutrients like calcium, magnesium, phosphorus, potassium, iron and zinc needed for development of human body, bone health and body metabolism. The phytochemical compounds such as flavonoids, phytate, polyphenol and tannins in the spice are unneglectable. It was observed that the proximate composition, mineral, vitamin and phytochemical properties of jansa seeds spice compared with other indigenous and well known spices. The results obtained from this study indicated that the spice is a good raw material for the production of some medicinal drugs and can be used in folk medicine for the treatment and prevention of some diseases.
TABLE OF CONTENT
TITLE PAGE i
CERTIFICATION ii
DEDICATION iii
ACKNOWLEDGEMENT iv
TABLE OF
CONTENT v
LISTS OF
TABLES ix
ABSTRACT x
CHAPTER 1
INTRODUCTION
1.1 Background
of the study 1
1.2 Statement
of the problems 3
1.3 Objectives
of the study 4
1.3.1 General
objective of the study 4
1.3.2 Specific
objectives of the study 4
1.4
Significance of the study 4
CHAPTER 2
LITERATURE REVIEW
2.1 Overview
of spices 6
2.1.1 Types of
spices 6
2.1.2 Uses of
spices 7
2.1.3 Health
benefits of spices 8
2.1.4
Preservative effects of spices 9
2.1.5
Indigenous spices in Nigeria 11
2.2 Overview
of Cussonia bateri 14
CHAPTER 3
MATERIALS AND METHODS
3.1 Study
design 15
3.2 Source of
raw material 15
3.3 Sample
preparation 16
3.3.1
Processing of Cussonia bateri 16
3.4 Method of
analysis 18
3.5 PROXIMATE ANALYSIS 18
3.5.1
Determination of moisture content 18
3.5.2
Determination of Ash content 18
3.5.3
Determination of fat content 18
3.5.4
Determination of crude fibre 19
3.5.5
Determination of crude protein 19
3.5.6
Determination of Carbohydrate content 20
3.6 MINERAL ANALYSIS
3.6.1
Determination of calcium and magnesium 19
3.6.2 Determination
of phosphorus 20
3.6.3
Determination of potassium 20
3.6.4
Determination of zinc 21
3.6.5
Determination of iron 21
3.6.6
Determination of sodium 22
3.7 VITAMIN ANALYSIS
3.7.1
Determination of beta-carotene 22
3.7.2
Determination of Vitamin B1(Thiamin) 23
3.7.3
Determination of Vitamin B2(Riboflavin) 23
3.7.4
Determination of Vitamin B3(Niacin) 24
3.7.5
Determination of Vitamin C 25
3.8 PHYTOCHEMICAL ANALYSIS
3.8.1
Determination of total polyphenols 25
3.8.2
Determination of total flavonoids 26
3.8.3
Determination of phytate 26
3.8.4
Determination of tannins 27
3.9 STATISTICAL ANALYSIS 27
CHAPTER 4
RESULTS AND DISCUSSION
4.1 Proximate
composition of Jansa seeds spice 28
4.1.1 Moisture
content of Jansa seeds spice 28
4.1.2 Crude
protein content of Jansa seeds spice 28
4.1.3 Fat
content of Jansa seeds spice 30
4.1.4 Crude
fibre content of Jansa seeds spice 31
4.1.5 Ash
content of Jansa seeds spice 31
4.1.6
Carbohydrate content of Jansa seeds spice 32
4.1.7 Energy
value of Jansa seeds spice 32
4.2 MINERAL CONTENT OF JANSA SEEDS SPICE
4.2.1 Calcium
content of Jansa seeds spice 33
4.2.2
Magnesium content of Jansa seeds spice 36
4.2.3
Phosphorus content of Jansa seeds spice 36
4.2.4
Potassium content of Jansa seeds spice 37
4.2.5 Iron
content of Jansa seeds spice 38
4.2.6 Zinc
content of Jansa seeds spice 39
4.2.7 Sodium
content of Jansa seeds spice 39
4.3 VITAMIN CONTENT OF JANSA SEEDS SPICE
4.3.1
Pro-vitamin A content of Jansa seeds spice 40
4.3.2 Vitamin
B1 content of Jansa seeds spice 40
4.3.3 Vitamin
B2 content of Jansa seeds spice 43
4.3.4 Vitamin
B3 content of Jansa seeds spice 44
4.3.5 Vitamin
B6 content of Jansa seeds spice 44
4.3.6 Vitamin
C content of Jansa seeds spice 45
4.4 PHYTOCHEMICAL PROPERTIES OF JANSA SEEDS SPICE
4.4.1 Tannin
content of Jansa seeds spice 45
4.4.2
Flavonoid content of Jansa seeds spice 46
4.4.3
Polyphenol content of Jansa seeds spice 46
4.4.4 Phytate
content of Jansa seeds spice 48
CHAPTER 5
CONCLUSION AND RECOMMENDATIONS
5.1 Conclusion 51
5.2
Recommendations 51
REFERENCES 53
LIST OF TABLES
4.1 Proximate
composition of Jansa seeds spice 29
4.2 Mineral
content of Jansa seeds spice 35
4.3 Vitamin
content of Jansa seeds spice 42
4.4
Phytochemical properties of Jansa seeds spice 47
CHAPTER 1
INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Spices
have been an integral part of culinary culture around the world and have a long
history of use for flavouring, colouring, aroma, enhancing agents and for
preservation of foods (El-Sayed and Youssef, 2019). Spices come from different
seeds, root, bark, fruit berries, aril, pods and flowers of plants (Herman,
2015). Spices have been used to fortify foods throughout history. Although
spices are low-cost commodities, they have been valued for many centuries
(El-Sayed and Youssef, 2019). Spices contain phytochemicals that show strong
antioxidant and anti-inflammatory activities both in vitro and in
vivo and in clinical studies (Embuscado, 2019). Today, there is a large
volume of evidence that spices can help alleviate conditions linked with
specific diseases as well as prevent or reduce risks associated with
degenerative diseases such as cardiovascular diseases, diabetes, obesity and
cancer (Embuscado, 2019).
Spices
are popular among Nigerians, although most of the Nigerian spices are grown in
the wild (Olife et al., 2013). Spices
are generally found in four agro ecological zones of the country namely: Forest
(including mangrove and rainforest), dried Savanna, Guinea Savanna and Sujdan
Savanna. The bulk of the spices identified in Nigeria are found in the Southern
rainforest zone of the country, while others such as garlic and ginger are
found predominantly in the dry Northern zone (Olife and Onwualu, 2013). Indigenous
spices commonly known in Nigeria are namely: Aframonum longiscarpum (K. schum), Allium cepa L and A. Sativum
L, Anona senegalensis Pers, Arachis hypogeal L, Asystasia gagentica (T. anders), Capiscum annum L and C.
frutescens L, Cymbopogon critrates
L, Diociecia reflexa, Gnetum africanum, Gongronema latifolium, Keayodendron
brideliode, Mondora myristica, Ocimum
gratissimum L, Parkia
biglobose L, Xylopia aethiopica,
among others (Adelaja, et al., 2008).
Underutilized
crops’ are plant species whose nutritional or dietetic utility has not been
fully documented or understood (Agulanna, 2020). Underutilized crops provide
valuable macronutrients such as carbohydrates, proteins, fats, and
micronutrients such as vitamins and minerals, as well as bioactive
non-nutrients that contribute to dietary health (Fanzo et al., 2013; Dulloo et al.,
2014). Nigeria has a rich resource of indigenous and underutilized crops, which
possess health or physiological benefits over and above the normal nutritional
value they provide (Agulanna, 2020). Dansi et al. (2012), however,
argued that the potential of most indigenous crops has not been fully
exploited, hence their underutilization. According to Agulanna (2020),
under-valued crops if well-harnessed, can play a great role in promoting food
security not only in Africa but also globally.
Cussonia
bateri is an
underutilized crop known as ‘Ako-sigo’ in
yoruba, ‘Tuwon giwa’ in hausa, ‘Bolo Koro’ in Senegal and ‘Kokobidua’ in Ghana,
while the seeds are called ‘jansa’ seeds (Cameroun), ‘Ugbaokwe’ (Igbo),
‘Takandagiwa’ (Hausa) and ‘Shigo’ (Yoruba) in Nigeria (Nwokonkwo, 2013). Cussonia bateri is common in
Northern Nigeria; it is a small twisted savanna tree with thick corky bark. The
leaves are oborate with lateral nerves; the flowers are greenish-white, with
whitish fruits. The seed of C. bateri is used in soup and has a pleasant
aroma and sweet taste (Nwokonkwo et al.,
2016). The phytochemical results on the seeds of C.
bateri revealed the presence of alkaloid,
flavonoid, tannin, saponin, glycoside and phenol which indicated that the seeds
could be useful medicinally (Nwokonkwo, 2013).
1.2 STATEMENT OF THE
PROBLEMS
One
of the most challenging issues in the world today is how to provide sufficient
food to more than seven billion people around the globe (Perez-Escamilla et al., 2017). Food security is a
complex, multifaceted concept usually influenced by culture, environment and
geographical location. The Food and Agriculture Organisation of the United
Nations (FAO) gave a clear definition of food security at five different levels
(individual, household, national, region and global), as when all people, at
all times, have physical and economic access to sufficient, safe and nutritious
food to meet their dietary needs and food preferences for active and healthy
life (Perez-Escamilla et al., 2017).
The immense food applications of
spices has resulted in overdependence on convectional spices such as onion,
thus resulting to underutilization of some novel indigenous spices.
Underutilized crops are those species
with their potentials, not fully exploited, to contribute to food security and
poverty alleviation, and that tend to have the following common features: a
strong link to cultural heritage; poorly documented and researched; adapted to
specific agro-ecological niches; weak or non-existent seed supply systems;
traditional uses; and produced with little or no external inputs.In
Nigeria, over dependence on a few available spice remains a major challenge due
to its potential impact and contribution to food security. Besides, there is
dearth of information in literature on the chemical composition of C. bateri, an underutilized spice in South East,
Nigeria. This underscores the reason for the research.
1.3
OBJECTIVES OF THE STUDY
1.3.1 General objectives
of the study
The
general objectives of the study was to evaluate the chemical composition of an
underutilized spice (Cussonia bateri)
in South East, Nigeria.
1.3.2 Specific objectives
of the study
The
specific objectives were to:
i.
determine the proximate
composition (Moisture, crude protein, fibre, ash, fat, carbohydrate) of C. bateri
ii.
determine the mineral
content (Zinc, iron, calcium, phosphorus, magnesium, sodium and potassium) of
the C. bateri
iii.
evaluate the vitamin
content (β-carotene, vitamin B1,B2,
B3, B6 and C) of the C.
bateri
iv.
assess the phytochemical
content (Tannin, polyphenols, flavonoids, phytate) of C. bateri.
1.4 SIGNIFICANCE OF THE
STUDY
Spices
have been used in food and beverages to enhance organoleptic attributes of
foods like aroma, flavour and colour. It is consumed by both children and
adults. The benefits of indigenous and underutilized food crops like spices are
quite numerous. The most apparent benefit is that they are a source of food for
people, they promote food security for societies, and as well possess immense
health, nutritional and economic benefits, in addition to promoting food
security in the country. Processing of spice from underutilized crops like Cussonia bateri is a cost-effective
means of enhancing its utilization. This will reduce overdependence on
convectional spices like onions, provide phytochemicals which is well known to
possess health benefits to human and as well prevent C. bateri from going into extinction. Food processing industries
will find spice produced from C. bateri highly
valuable considering its low cost and the fact that it is an indigenous
product. Data obtained in this study will be of immense benefits to food
professionals and researchers since there is inadequate literature on C. bateri and its potential products.
More so, this study will enhance research on C. bateri and as well improve its incorporation in food.
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