Physicochemical Properties Of Four Selected Food Spices Of Nigerian Origin: Alligator Pepper, Black Pepper, Ginger And Cloves
Keywords:
Spices,, Alligator pepper, Black pepper, Clove,, Ginger,, PropertiesAbstract
Spices are largely used to enhance the physical, sensory and textural characteristics of foods being very beneficial to human health. Some physicochemical properties of alligator pepper, black pepper, ginger and cloves were investigated, following standard procedures. It was found that water and oil absorption capacity of the spices flour samples were in the range of 127.47-178.68 g of water per 100 g of flour and 106.66-219.18 g of oil per 100 g of flour, while angle of repose, tap bulk density, loose bulk density were in the range of 45.16-50.53o, 0.10-0.59 gcm3, 0.07- 0.44 gcm3, respectively. For each of the sieve mesh sizes considered, the flour samples indicated significantly different (p<0.05) particle sizes. The fat, crude fibre, ash and protein contents of the spices ranged from 4.17-7.5, 2.31-18.19, 2.84-5.7 and 1.91-13.01 g/100g of dry matter, respectively. Phytochemical screening shows that the spices contain alkaloids, flavonoids, phenols, tannins and saponins in the range of 8.81-51.60%, 4.45-7.54 mg GAE/g, 23.47-41.73 mg GAE/g, 0.68-2.66 mg TAE/100 g and 1.16- 6.07 mg/100 g, respectively. These data find relevance in industrial processing of these spices into value added products and promises a boost in income obtainable from spices value chain.
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Umukoro, S. and Ashorobi, B.R., “Further pharmacological studies on aqueous seed extract of Aframonum melegueta in rats”. Journal of Ethnopharmacology, 115: 489-493, 2008.
Waard, P.W.F. and Anunciado, I.S., “Piper nigrum L. - Record from Proseabase”. Plant resources of South-East Asia foundation, Bogor, Indonesia, 1999. www.proseanet.org Accessed August 21, 2018.
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Zhou, Y.C., Xu, B.H., Yu, A.B. and Zulli. P., “An experimental and numerical study of the angle of repose of coarse spheres”. Powder Technology, 125(1): 45-54, 2002.
Ajaiyeoba. E.O. and Ekundayo, O., “Essential oil constituents of (Aframomum melegueta Roscoe) and schum seeds (Alligator pepper) from Nigeria”. Flavor and Fragrance Journal 14(2):109-111, 1999.
Ajav, E.A. and Ogunlade, C.A., “Physical properties of ginger (Zingiber officinale)”. Global Journal of Science Frontier Research, 14(8):1, 2014.
Barimah, J. Yanney, P., Laryea, D. and Quarcoo, C., “Effect of drying methods on phytochemicals, antioxidant activity and total phenolic content of dandelion leaves”. American Journal of Food and Nutrition, 5(4): 136, 2017.
Carlos, A. M. A. and Harrison M. A., “Inhibition of selected microorganisms in marinated chicken by pimento leaf oil and clove oleoresin”. Journal of Applied Poultry Research, 8:100-109, 1999.
Chikezie, P.C., Agomuo, E.N. and Amadi, B.A., Biochemistry Practical Research Method - A Fundamental Approach. Vol 2, Mega Soft Publishers, Owerri, Nigeria. pp51-53., 2008.
Fasoyiro, S.B., The Value of Spices: Uses, Nutritional and Health Benefits. Lambert Academic Publishing, Lagos Nigeria., 2015.
Hassan, S.W., Umar, R.A., Maishanu, H.M., Matazu, I.K., Faruk, U.Z. and Sani, A.A., “The effect of drying method on the nutrients and non-nutrients composition of leaves of Gynandropsis gynandra”. Asian Journal of Biochemistry, 2: 349-353, 2007.
Harborne, J.B., Phytochemical Methods: A Guide to Modern Techniques of Plant Analysis. Chapman and Hall Ltd, London, pp 279, 1973.
Karsha, P. V. and Lakshmi O., “Antibacterial activity of black pepper (Piper nigrum Linn.) with special reference to its mode of action on bacteria”. Indian Journal of Natural Products and Resources, 1(2): 213-215, 2010.
Kallon, Z.K. Zainabu's African Cookbook with Food and Stories. Citadel Pres, Alabama, USA. pp. 54, 2004.
Katzer, G. Gernot Katzer spice pages. www.gernot-katzers-spice pages.comcom/engl/ >, 2015. Accessed 21 August, 2018.
Kunnumakkara, A.B., Koca, C., Dey, S., Gehlot, P., Yodkeeree, S., Danda, D., Sung, B. and Aggarwal, B.B. Traditional Uses of Spices: Overview of Molecular Targets and Therapeutic Uses of Spices, World Scientific Publishing Co. Ltd, Singapore 3-5, 2009.
Lamaison, J.L.C. and Carnet, A., “Teneurs en principaux flavonoids des fleurs de Crataegeus monogyna Jacq et de Crataegeus laevigata (Poiret D. C) en fonction de la vegetation”. Pharmacology Acta Helv, 65: 315–320, 1990.
Ogunsina, B.S., Radha, C. and Govardhansingh, R.S., “Physicochemical and functional properties of full fat and defatted Moringa oleifera kernel flour”. International Journal of Food Science and Technology, 45: 2433-243, 2010.
Ogunsina, B., Aregbesola, O., Adebayo, A. and Odunlami, J., “Physical properties of nine Nigerian staple food flour related to bulk handling and processing”. Proceedings of the eighteenth international conference on Agricultural Biotechnology, Biological and Biosystems Engineering held at Holiday Inn HA9 8DS, London, UK, pp 1747-1753, April 22-23, 2016.
Okwu D.E., “Phytochemicals, vitamins and mineral contents of two Nigerian medicinal plants”. International Journal of Molecular Medicine Advance Science, 1: 375-381, 2005.
Okwu, D.E. and Emenike, I.N., “Evaluation of the phytonutrients and vitamin contents of citrus fruits”. International Journal of Molecular Medicine Advance Science. 2(1): 1-6, 2006.
Okwu, D.E. and Omodamiro, D.O., “Effect of hexane extract and phytochemical content of Xylopia aethiopica and Ocimum gratissimum on uterus of guinea pig”. Journal of BioResource, 3(2): 40-44, 2005.
Organic facts, www.organicfacts.net/health-benefits/herbs-and-spices. Accessed on July 23, 2019.
Owuamanam, C.I., Ihediohanma, N.C. and Nwanekezi, E.C., “Sorption isotherm, particle size, chemical and physical properties of cocoyam corn flours”. Researcher, 2(8):11-18, 2010.
Park, J.B., “Identification and quantification of a major anti-oxidant and anti-inflammatory phenolic compound found in basil, lemon thyme, mint, oregano, rosemary, sage, and thyme”. International Journal of Food Sciences and Nutrition, 62, 577-584, 2011.
Price, M.L., Hagerman, E. and Butler, L.G., “Protein precipitation method for the quantitative determination of tannins”. Journal of Agricultural and Food Chemistry, 26 (4): 809-812, 1978.
Ruales, J., Valencia, S. and Nair, B., “Effect of processing on the physiochemical characteristics of guinea flour (Chemopodium guinea)”. Starch, 46(1):13-19, 1993.
Shan, B., Cai, Y.Z., Sun, M. and Corke, H., “Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents”. Journal of Agricultural and Food Chemistry, 53, 7749-7759, 2005.
Singleton, V.L., Orthofer, R. and Lamuela-Raventos, R.M. “Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin–Ciocalteu reagent”. Methods Enzymology. 29:152–78, 1999.
Trease, G.E. and Evans, W.C. A Textbook of Pharmacognosy, Academic Press, London, U.K., 2002.
Tropical biodiversity. blogs.reading.ac.uk/ tropicalbiodiversity/2014/01/grains-of-paradise/ 2014. Accessed August 21, 2018.
Ukeh, D.A., Birkett, M.A., Pickett, J.A., Bowman, A.S. and Luntz, A.J. “Repellent activity of alligator pepper and ginger against the maize weevils”. Phytochemicals, 70:751-758, 2009.
Umukoro, S. and Ashorobi, B.R., “Further pharmacological studies on aqueous seed extract of Aframonum melegueta in rats”. Journal of Ethnopharmacology, 115: 489-493, 2008.
Waard, P.W.F. and Anunciado, I.S., “Piper nigrum L. - Record from Proseabase”. Plant resources of South-East Asia foundation, Bogor, Indonesia, 1999. www.proseanet.org Accessed August 21, 2018.
Wohlmuth, H., Leach, D.N., Smith, M.K. and Myers, S.P., “Gingerol content of diploid and tetraploid clones of ginger (Zingiber officinale, Roscoe)”. Journal of Agricultural and Food Chemistry, 53(14), 5772–5778, 2005.
Zhou, Y.C., Xu, B.H., Yu, A.B. and Zulli. P., “An experimental and numerical study of the angle of repose of coarse spheres”. Powder Technology, 125(1): 45-54, 2002.
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Published
2019-11-01
How to Cite
Okunade, A., Agboola, T., Ogunsina, B., Salau, A., & Salami, A. (2019). Physicochemical Properties Of Four Selected Food Spices Of Nigerian Origin: Alligator Pepper, Black Pepper, Ginger And Cloves. Ife Journal of Technology, 26(1), 7–12. Retrieved from http://ijt.oauife.edu.ng/index.php/ijt/article/view/140
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