ABSTRACT
This study was on the development of seasoning cubes made from local spices; uziza (Piper guineense),uda (Xylopia aethiopica),ehuru (Monodora myristica), and ginger (Zingiber officinale), which were formulated in the ratio of 25:25:25:25 (Sample A), 40:20:20:20 (sample20:40:20:20:: B), 20:40:20:20 (sample C), 20:20:40:20 (sample D), with other ingredients and were made into cubes. Commercial seasoning cubes (maggi star) was used as the control. The seasoning cubes were evaluated for their proximate, vitamins, minerals, phytochemicals, antioxidant, and sensory properties. The result of the proximate analysis showed that the moisture content of the seasoning cubes range from 9.64 to 16.44%. Sample E had the least value (9.64%) while B had highest value (16.44%).The ash range from 6.83 to7.33%, sample D had the least value, and while Sample A had the highest value of ash (7.33%). Sample E exhibited lowest percentage of fibre (1.29%), protein (6.6%) and fat (4.38%) but has a higher content of carbohydrate and dry matter. Sample A had the highest value of fat, protein and fibre; (11.31%, 12.38%, 14.21%).The produced spice cubes showed higher percentage of vitamin; (Thiamine, niacin, riboflavin, ascorbic acid), while the commercial seasoning cubes exhibited little to no vitamin content. In the mineral analysis, the commercial seasoning cubes exhibited higher content of sodium (Na) and potassium (K) (176.15%, 14.70%), but lower in iron (Fe) and zinc (Zn) content. Sample C showed a lower % of Calcium (Ca), Sodium (Na), and Potassium (K). Sample D had the highest content of zinc (Zn) and iron (Fe). In the phytochemical evaluation, commercial seasoning cubes only showed little content of flavoniod, with no alkaloid, saponin and tannin content, while the local spice cubes contained all. Seasoning cubes from the local spices exhibited higher content of antioxidant, while commercial (spice) cubes had the lowest antioxidant content. Overall, the sensory acceptability of control E was preferred. However, the local spice cubes, had higher nutritional and antioxidant potential and would serve as functional ingredient in some foods.
TABLE OF CONTENTS
Cover page
Title Page i
Certification ii
Dedication iii
Acknowledgement iv
Table of Contents v
List of Tables x
List of Figures xi
List of Plates xii
Abstract xiii
CHAPTER ONE: INTRODUCTION
1.1 Background of Study 1
1.2 Statement of Problem 4
1.3 Justification of Study 5
1.4 Objectives of the Study 5
CHAPTER TWO: LITERATURE REVIEW
2.1 Spices 6
2.1.1 Chemical Nature of spices 7
2.1.2 Importance of Spices 8
2.1.3 Nigerian Indigenous Spices 8
2.2 Piper Guineense (Uziza): Morphology and Description 9
2.2.1 Scientific Classification of P. guineense 10
2.2.2 Nutritional Value of Piper guineense 10
2.2.3 Ethnomedicinal Uses of P. guineense 12
2.3 Xylopia aethiopica (Uda): Morphology and Description 13
2.3.1 Taxonomy of Xylopia aethiopica 14
2.3.2 Chemical Composition of Xylopia aethiopica 15
2.3.3 Ethnomedicinal and Other Uses of Xylopia aethiopica 15
2.4 Monodora Myristica (Ehuru): Morphology and Description 17
2.4.1 Nutritional Composition of M. myristica 18
2.4.2 Ethnomedicinal Applications Monodora myristica 19
2.4.3 Industrial Applications of Some of the Active Components of Monodora Myristica 20
2.5 Zingiber Officinale (Ginger): Morphology and Description 21
2.5.1 Nutrient Composition of Ginger 22
2.5.2 Ethnomedicinal Use of Ginger 24
2.6 General uses of Spices 25
2.7 Food Seasonings and Condiments 26
2.7.1 Technologies for industrial production of condiments and seasonings 27
2.7.2 Production of Seasoning/Bouillon cubes 29
2.8 Phytochemicals 30
2.8.1 Classes of Major Phytochemicals, Food Sources and Nutritional Benefits 31
2.8.2 Phytochemical Metabolism in Human 31
2.9 Antioxidants 32
2.9.1 Functions and Mechanism of Action of Antioxidants in Foods 33
CHAPTER THREE: MATERIALS AND METHODS
3.1 Procurement of Materials 35
3.2 Sample Preparation 36
3.2.1 Production of Ginger Powder 36
3.2.2 Production of Uziza, Uda and Ehuru Powder 38
3.3 Formulation of powder blends 41
3.4 Recipe for the Production of Seasoning Cubes 41
3.5 Production of Seasoning Cubes 42
3.6 Proximate Analysis 44
3.6.1 Moisture Content Determination 44
3.6.2 Ash Content Determination 44
3.6.3 Crude Fibre Determination 45
3.6.4 Fat Determination 46
3.6.5 Crude Protein Determination 46
3.6.6 Carbohydrate Determination 47
3.7 Determination of Mineral Content of Samples 47
3.7.1 Calcium determination 48
3.7.2 Iron determination 48
3.7.3 Sodium determination 48
3.7.4 Potassium determination 49
3.7.5 Zinc determination 50
3.8 Determination of Vitamins 50
3.8.1 Determination of Ascorbic Acid (Vitamin C) Content 50
3.8.2 Determination of Niacin Content 51
3.8.3 Determination of Riboflavin Content 51
3.8.4 Determination of Thiamin Content 52
3.9 Phytochemical Analysis 53
3.9.1 Determination of Alkaloid Content 53
3.9.2 Determination of Flavonoid Content 54
3.9.3 Determination of Saponins 54
3.9.4 Determination of Tannin 55
3.9.5 Determination of Phenols 56
3.10 Determination of Antioxidant Properties of Spice Cubes 57
3.10.1 Determination of DPPH value 57
3.10.2 Determination of Ferric Reducing Antioxidant Power (FRAP) of the Cubes 57
3.11 Sensory Evaluation 58
3.12 Statistical Analysis and Experimental Design 58
CHAPTER FOUR: RESULTS AND DISCUSSION
4.1 Proximate Composition of the Seasoning Samples 60
4.2 Vitamin Contents of the Seasoning Samples 63
4.3 Mineral Composition of the Seasoning Samples 65
4.4 Antioxidant Properties of the Seasoning Samples 69
4.5 Phytochemical Properties of the Seasoning Samples 71
4.6 Sensory Evaluation of the Seasoning Cubes 74
CHAPTER FIVE: CONCLUSION AND RECOMMENDATION
5.1 Conclusion 77
5.2 Recommendation 77
REFERENCES 78
LIST OF TABLES
Table 2.1: Nutritional composition of P.guineense seeds 12
Table 2.2: Nutrient composition of Ginger 23
Table 3.1: Formulation of Mix spice Blends 41
Table 3.2 Recipe for production of seasoning cubes 41
Table 4.1: Proximate composition of the seasoning samples 61
Table 4.2: Vitamin composition of the seasoning samples 64
Table 4.3: Mineral content of the seasoning samples 66
Table 4.4: Antioxidant Properties of the Seasoning Samples 70
Table 4.5: Phytochemical properties of the seasoning samples 72
Table 4.6: Sensory evaluation of the seasoning cubes 75
LIST OF FIGURES
Fig. 3.1: Flow chart for production of ginger powder. 37
Fig. 3.2: Flow chart for preparation of uziza, uda and ehuru powder. 39
Fig. 3.3: Flow chart for production of seasoning cubes. 43
LIST OF PLATES
Plate 3.1: The local spice samples 35
Plate 3.2: spice powder samples 40
Plate 4.1: Seasoning cubes from local spices 59
CHAPTER ONE
INTRODUCTION
1.1 BACKGROUND TO THE STUDY
Spice are esoteric food adjuncts that are used to enhance the sensory quality of foods (Ndife, 2016). They have been used as flavourings since ancient times and as medicine. They are dried seeds, fruits, roots, barks or vegetative substances primarily used for flavouring, colouring or preserving food (Olife and Onwualu, 2013). Plants used as spices and condiments are usually aromatic and pungent. Spices can also be used to enhance other flavors and many of them have antimicrobial properties. Spice may have other uses, including medicinal, religious ritual, cosmetics or perfume production (Mann, 2011).
Spices are being used as diet components often to improve color, aroma, palatability and acceptability of food (Etonihu et al., 2013). Most people love spices of one kind or another, Spices are among the most versatile and widely used ingredients in food processing. As well as their traditional role in food flavouring and colouring, they are increasingly used as natural preservatives in active packaging (Seyidim and Sarikus, 2006; Mubeen et al. 2009). Spices have played an important role in the history of civilization, exploration and, commerce as these had a universal acceptance as condiments and flavours in human diet as well as in treatment of ailments (Etonihu et al., 2013).Spices stimulate appetite, add flavour and texture to food and create visual appeal in meals. The world demand for organically produced food is growing rapidly in Europe, USA, Japan and Australia. Therefore, food professionals continually search for new and unique spice flavours because of the growing global demand for authentic ethnic and cross-cultural cuisines. Consumers are also seeking for foods with natural preservatives for healthy lifestyle (RMRDC, 2013).
Spices are popular among Nigerians, although most of the Nigerian spices grow in the wild. The bulk of the spices identified in Nigeria are found in the Southern rainforest zone of the country, while others such as garlic, turmeric and ginger are found predominantly in the dry Northern zone. Nigeria has several indigenous spices resources and those to be considered in this study include: Mondora myristica, Xylopia aethiopica, Piper guineeense, and Zinginber officinale.
Monodora myristica also called African nutmegis a flowering perennial edible plant which belongs to the family Annonaceae. It iscommonly found in the West African evergreenforests in countries like Nigeria, Cameroon,Liberia, Angola and West Kenya (Barubai et al., 2007). The seed, popularly called ‘ehuru' among the Igbo ethnic group in Nigeria is one of the commonly used spices in the eastern part of the country. It has the qualities of aromatic seasoning and flavour. It is only added to foods in small amount but it makes important contribution towards the aroma and flavour of foods due to the presence of the volatile oil (essential oil) and fixed oil (Maduike and Anuna, 2018). The oil extract from Monodora myristica seed contains significant pharmacological compounds like alkaloids, flavonoids, vitamin Aand E as well as many vital lipids (Ekeanyanwu and Etienajirhevwe, 2012).The seed is used by most Ethnic Nationalities in the various regions of Nigeria, as spice in the preparation of pepper soup (a traditional sauce used for health improvement for the healthy, sick and convalescing) (Maduike and Anuna, 2018).
Xylopia aethiopica (Igbo: Uda) is an evergreen, aromatic tree of the Annonaceae family that can grow up to 20m high (Fetse et al., 2016). It is a plant used both as a spice and as a herb. It has been reported in folklore that X. aethiopica is very potent in curing several ailments including cough, rheumatism and nerve pains as well as in elimination of blood clots when used to prepare pepper soup for newly delivered mothers (Ekpo et al., 2012).
Piper guineense is a tropical plant which belongs to the family Piperaceae and has more than 700 species (Nwinyi et al., 2009). In Nigeria, it is called uziza by the Igbo tribe (Ekanem et al., 2010). The seeds and leaves of Piper guineense are consumed in Southern Nigeria and some parts of West Africa because of their spicy aroma. Their uses in traditional medicinal practices in Africa and beyond are well documented (Ezekwesili et al., 2010). In some parts of West Africa, hot extracts of the seeds and leaves of Piper guineense serve as tonic for women after childbirth to enhance uterine contraction, expulsion of after-birth and draining of excess fluid to control weight, as well as acting as an aphrodisiac (Abolaji et al., 2007; Ekanem et al., 2010). Their medicinal properties is a function of phytochemicals which have been implicated in disease prevention as well as having antiparasitic effects on microbes (Ezekwesili et al., 2010; Bassey et al., 2011).
Ginger (Zinginber officinale Rosc.), is an underground rhizome plant originally from India and now cultivated in several other parts of the world including Nigeria (Ajayi et al., 2017). Ginger has been the focus of many studies and a lot has been discovered, such as its nutritional content (Shahid and Hussain, 2012), use and importance in folk medicine; relief for common cold, headaches and cramps (Hawkins and Ehrlich, 2007). Furthermore, ginger has been documented to possess essential oil and the antimicrobial capabilities (Zhao et al., 2011). Nigeria although ranked first in the world in terms of percentage of total hectares of ginger under cultivation, the output is low, ultimately leading to her being the fifth producer and the third exporter of dried ginger after India and China (Eze and Agbo, 2011).
One way to facilitate the utilization of these aforementioned spices which are regarded to as underutilize crops involves the development of a seasoning cube also called bouillon cube from their powder blends. Bouillon cubes are taste enhancers which are added to foods to augment the taste properties of the food (Fatima, 2013). Bouillon preparations were introduced after the First World War to compensate for the lack of staple foods. The ingredients that may be included in the formulation of a bouillon preparation are salts (sodium chloride and monosodium glutamate), refined hydrogenated vegetable oils, animal fats, bouillon extract, meat extract, yeast extract and vegetables (Caponio et al., 2003). The industrial scale manufacturing process for bouillon cubes is very simple. In general, all the dry ingredients are mixed together, followed by mixing/granulation with molten fat and the addition of colouring agents and flavours. This mixture is then cooled, shaped, wrapped and packaged (Gupta and Bongers, 2011). Several bouillon cubes are commercially available for seasoning, such as chicken, beef and bacon but developing this form of seasoning from these spices blends would promote an increase in their utilization in the off season, as well as during the harvest period.
1.2 STATEMENT OF PROBLEMS
One of the major ingredients used in the production of seasoning cubes are common salt (sodium chloride) and monosodium glutamate. These cubes are generally used in almost all Nigerian homes during food preparations. According to Nwajei et al. (2015), Monosodium glutamate is the sodium salt of glutamic acid. It influences the appetite positively as a food additive and induces weight gain. However, despite its taste stimulation and improved appetite enhancement, some scholars have indicated that monosodium glutamate is toxic to humans and experimental animals (Inuwa et al., 2011). The sodium content of many seasonings have however, been of great concern because of the link between dietary sodium and hypertension. This has prompted many researchers to seek for other alternatives to this sodium salts. Therefore, there is need to investigate the feasibility of developing seasoning cubes from local available spices such as uziza, uda, ehuru and ginger. This study if successful will increase the utilization of these spices as well as promoting health of the consumers since the spices under consideration have been reported to be very medicinal.
1.3 JUSTIFICATION OF STUDY
Several studies has been conducted on the all the spices considered in this study but there is minimal report in the literature on developing seasoning cubes from any of them or their blends. It is to this end that this study is being carried out. It is envisaged that the 2result of this study will initiate further exploitation of these spices. The study would also attract international recognitions that can earn Nigeria huge revenue. This would create employment for many Nigerians who would propagate and process the spices.
1.4 OBJECTIVES OF THE STUDY
The main aim of this study is to produce and evaluate the nutrient quality of seasoning cubes made from blends of uziza, uda, ehuru, and ginger.
The specific objectives of the study were to:
1. produce seasoning cubes from blends of uziza, ehuru, uda, and ginger
2. determine the nutrient composition of the seasoning cubes.
3. determine the Phytochemical composition of the seasoning cube.
4. assess their sensory acceptability in food.
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