TABLE OF CONTENT
CHAPTER ONE
1.0 INTRODUCTION
1.1 OBJECTIVES OF THE PROJECT
CHAPTER TWO
2.0 LITERATURE REVIEW
2.1 THE NATURAL HEAL PERSPECTIVE OF CULINARY HERBS AND
SPICES
2.2 MORPHOLOGY
AND DESCRIPTION OF SOME PARTICULAR CULINARY HERBS AND SPICES
2.3 CHEMICAL
CONSTITUTUENTS OF CULINARY HERBS AND SPICES
2.4 THE
ESSENTIAL ROLES OF CULINARY HERBS AND SPICES
2.5 ESSENTIAL OILS
2.6 OLEORESINS
2.7 ADVANTAGES
OF OLEORESINS OVER CONVENTIONAL SPICES/HERBS
2.8 OLEORESIN MANUFACTURE
2.9 DRELATIVE
FLAVOUR STRENGH OF SOME SPICES SPICE; OLEORESIN 91:X)
2.10 AUTOXIDATION
2.11 LIPID
DETERIORATION
2.12 control
of oxidation
2.13 MECHANISMS OF ANTIOXIDANT REA CTION
CHAPTER THREE
MATERIALS AND METHODS
3.1 SAMPLE COLLECTION AND STORAGE PRIOR TO USE
3.2 THE EQUIPMENTS USED
3.3 THE
REGENTS USED
3.4 METHODS OF MATERIAL PREPARATION
3.5 PROXIMATE ANALYSIS
3.6 EXTRACTION OF OLEORESINS
3.7 SAMPLES PREPARATION
3.8 PEROXIDE VALUE DETERMINATION
3.9 THIOBARBITURIC ACID (TBS) VALUE
DETERMINATION
CHAPTER FOUR
4.1 RESULT AND DISCUSSION
CHAPTER FIVE
5.0 CONCLUSION AND RECOMMENDATION
5.1 CONCLUSION
5.2 RECOMMENDATION
REFERENCES
APPENDIX 1: RESULTS OF
PROXIDE VALUE (CALCULATION)
Appendix
ii: Result of tba values (calculation)
CHAPTER ONE
1.0 INTRODUCTION
Herbs and
spices have long been used by ancient civilsations for culinary, medicinal and
cosmetic uses. With modernization and the development of patent medicines, the use
of natural cures and elixirs decrease in popularity.
Nowadays,
disillusionment with synthetic drugs, artificial additives and their possible
sides effects has given great rise in popularity to many natural products, be
it for culinary, medical or cosmetics purposes. In line with the world wide
trend for eco-consciousness, the popularity of natural cosmetic purposes. In
line with the world wide trend for eco-consciousness, the popularity of natural
cosmetic products, such as those sold in red earth and the body shop, attests
to the current trend (Broadhurt CL, 2000).
Spices are
defined as those aromatic plants and their parts, fresh or dried, whole or
ground, that are primarily used to impart flavour and fragrances to foods and
drink (Prosea 1986). The term is used in a wide sense and includes the culinary
herbs. Spices are indispensable in the culinary art, used to create dishes that
reflect the history, the culture and the geography of a country. Well-known
examples are curry powder, housing live
five spices powder) Pizza herbs and fines herbs (Polansky mm, 2000) spices oils
and spice oleoresins are also indispensable in the food and beverages
manufacturing industry, the perfumery and cosmetic industry and the
pharmaceutical industry. Some spices and derivative possess antioxidant and
antibiotic properties, which has increased interest in the commercial
exploitation of aromatic plants for food preservation and crop protection with the
growing demand natural and organic products and the increasing clamour to dispense
with synthetic flavours and artificial food colouring, the future for spices
seems bright.
According to Pearson
1976 herbs and spices consist of the dried leaves, flowers, buds fruits, seeds,
bark or rhizomes of various plants. They are incorporated in foods only in
small amounts but they make important contributions towards the odour and
flavour due to the presence of the volatile oil 9essentail oil) and fixed oil,
local examples include Piper guineense (Uzuza), Xylopia gethiopica (uda), Mondora myristica (Ehuru, Tretaphleura
tetraptra (Oshsho) and capsicum
frutescens (Ose Nsukka).
An
antioxidant is defined as any substance which is capable of delaying, retarding
or preventing the development in food of rancidity or other flavour
deterioration due to oxidation,. Antioxidant are only one means of fending
packing or there are others such as vacuum packaging or packing under an inert
gas to exclude oxygen and refrigeration, freezing, both of which greatly reduce
the rate of authorization. Furthermore, it is seldom realized how little oxygen
is need to initiate and maintain the oxidation process or how difficult and
expensive it can be to remove the last traces of air from a product. For these reasons it is quite common to
combine the use of antioxidants with inert gas packing using an antioxidant
should be seen as one of several measures available, but used properly, it is
generally effective, easily applied and inexpensive.
The prime
justification for using an antioxidant is one of need an antioxidant can extend
the shelf-life of a food, reducing wastage and complaints, it can reduce
nutritional losses (oil soluble vitamins, such as vitamin A, are prone to oxidation)) and a very important
point for the food technologist, it can widen the range of fat which can be
used. Using an antioxidant enables the food
manufacturer to smooth out differences in the stability of fats/oils and
renders the food product less specific in terms of ingredient requirements. This
offers more scope for cost control without jeopardizing the product quality of
shelf-life, without an effective
antioxidant, lard for instance, would find far fewer uses.
Antioxidants serve two principle
functions.
1. They break the oxidation chain by
containing the free radicals or acting as hydrogen donor.
2. They direct the breakdown of peroxides
into stable substances that do not promote further oxidation (Ihekornye and
Ngoddy 1985).
An
ideal antioxidant meets the following demands:
1.
Safe
in use.
2.
Should
impart no odour, flavour or colour.
3.
Effective
of low concentration.
4.
Should
be easy to incorporate
5.
Should
survive cooking process.
6.
Should
be available at now cost-in-use.
(Allen and
Haninlton, 1989), John and Peterson, (1974), summarized the general used and
properties of herbs and spices as the ability to:-
1.
Give
flavour to a flavourable base.
2.
Impart
a different flavour character to the basic product.
3.
Disguise
objectionable intrinsic flavour and boost intrinsic flavour which would
otherwise be too weak.
According to
Ikekornye and Ngoddy, (1985) the effectiveness and optimal utilization of a
spice for its various uses depends on certain factors such as method of
growing, harvesting sorting, storage and ultimately processing techniques.
Traditionally,
spices are sued to prepared food for nursing mothers, it is believed to be very
useful in cleaning the uteral lining after child birth. It is believed to have
contract the womb to its normal size after birth. It is used in preparing
native concoction for the treatment of convulsion and “jedi-jedi” in infant, a
diseases which gives rise to greenish stool, stomach upset and inflamed. It is generally used in treating some minor
ailment such as stomach upset, headaches, malaria, bronchitis and many others
(Uba, 1997).
1.1 OBJECTIVES OF THE PROJECT
Herbs and
spices are known to be incorporated in food only in small amounts but they make
important contributions towards the odour and flavour due to the presence of
the volatile oil (essential oil) and fixed oil and little or on work has been
done on most local culinary herbs and spices. The aim of this project is to
extract these oleoresin and essential oils in herbs and spices that impart
flavours and fragrances present for the manufacture of foods, beverages,
perfumery, cosmetics and pharmaceutical products, and to determine the antioxidant
properties of these local spices and herbs for food products, cosmetics and
pharmaceuticals.
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