Evaluation of the Antinutritional and Nutritional Composition of Five Nigerian Spices

Dodo Juliet Dingtsen; Okugo Bartholomew; Salami Sunday John; Eseyin Anthonia Eyitayo; Ogah Ekirigwe

doi:doi:10.11648/j.ajqcms.20200402.12

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Evaluation of the Antinutritional and Nutritional Composition of Five Nigerian Spices

Dodo Juliet Dingtsen, Okugo Bartholomew, Salami Sunday John, Eseyin Anthonia Eyitayo, Ogah Ekirigwe

Published in American Journal of Quantum Chemistry and Molecular Spectroscopy (Volume 4, Issue 2)

Received: 26 September 2020 Accepted: 15 October 2020 Published: 25 January 2021

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Abstract

Spices in Nigeria have been used for the treatment and alleviation of several ailments, therefore the need to evaluate their antinutritional and nutritional properties. Five Nigerian spices were evaluated for their nutritional and antinutritional compositions to ascertain their medicinal values. These spices were the West African black pepper (Piper guineensce), Negro pepper (Xylopia aethiopica), Scent leaf (Ocimum gratissimum), Castor plant (Ricinus communis) and Hariknot plant (Pergularia deamia). The crude were extracted using standard methods and subjected to phytochemical screening. The results indicated the presence of Alkaloids, Flavonoids, Tannins, Phenols and Steroids. Cardiac Glycosides and Terpenoids were present in Piper guineense, Xylopia aethiopica and Ocimum gratissimum, but absent in Recinus communis and Pergularia deamia. Resin was present in Xylopia aethiopica but absent in the other four extracts. Saponins was present in Piper guineense, Ocimmum gratissimum, Pergularia daemia and Ricinus communis, but absent in Xylopia aethiopica. Proximate analysis result revealed a percentage moisture content of 9.20±0.03% in Piper guineense, 8.80±1.10% in Xylopia aethiopica, 11.90±0.01% in Ocimum gratissimum, 6.90±0.02% in Ricinus communis and 8.80±0.03% Pergularia deamia, percentage ash (1.12±0.04 to 3.46±0.03%), percentage crude fat (2.80±0.03 to 48.16±0.02%), percentage crude fibre (13.00±0.09 to 15.50±0.55%), percentage crude protein (4.81±0.02 to 14.43±0.12%), total percentage carbohydrate (19.38±0.10 to 67.10±0.04%). The Vitamin analysis indicated that, Vitamin A (54.99±0.02 to 94.54±0.11 mg/100g), Vitamin C (1.32±0.36 to 4.97±0.03 mg/100g), and Vitamin E (2.27±0.81 to 5.18±0.03 mg/100g). The elemental analysis showed that Calcium (378.95±0.10 to 6,710.53±0.10 mg/kg), Potassium (400.00±0.32 to 3,000.00+0.32 mg/kg), Manganese (46.32±0.32 to 219.65±0.23 mg/kg), Iron (127.63±0.02 to 417.60±0.04 mg/kg), Zinc (15.71±0.28 to 21.08±0.12 mg/kg). Lead (5.90±0.05 to 11.84±0.02 mg/kg), Nickel (18.46±0.32 to 99.23±0.18 mg/kg), Cadmium (0.41±0.12 to 1.13±0.23 mg/kg), Chromium (2.47±0.09 to 13.37±0.53 mg/kg), Arsenic (0.00 to 16.67±0.45 mg/kg). The nutritional composition of these spices has testify that they can be used successfully as supplements in diets as well as component of pharmaceutical drugs for the treatment and alleviation of common health challenges. The use of these spices is therefore highly recommended in our daily diets.

Published in	American Journal of Quantum Chemistry and Molecular Spectroscopy (Volume 4, Issue 2)
DOI	10.11648/j.ajqcms.20200402.12
Page(s)	22-27
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2021. Published by Science Publishing Group

Keywords

Antinutritonal, Nutritional, Nigerian Spices and Composition

References

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[3]	Obadina, AO., & Ogundimu, AA. Microbial contamination of selected dietary supplements in a typical tropical market in Nigeria. Nigerian Food Journal, 2011, 2 (4): 100-102.
[4]	Bridges, J., & Bridges, O. (2007). Risk assessment of food additives and Contaminants. Food Control, 19 (5): 33–51.
[5]	Ameh, GI., Ofordile, EC., & Nnaemeka, VE. Survey for the composition of some common Spices cultivated in Nigeria. Journal of Agricultural and Crop Research, 2016, 4 (5): 66-71.
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[10]	Martin, HC. Antibacterial activity of xylopia aethiopica and Allium cepa against Bacteria Isolate from sploit soup preparations. Published M. Sc projectwork, University of Nsuka, Enugu, 2014, 2 (9): 16-18.
[11]	Achinewhu, SC., Ogbonna, CC., &Hart, AD. Chemical composition of indigenous wild herbs, spices, fruits, nuts and leafy vegetables used as food. Plant foods Human Nutrition, 1995, 48 (4): 341-348.
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[17]	Rana, M., Dhami, & Dhamija, M. Rinus communis Literature. A review. International Journal Pharmacology Research, 2012, 4 (4): 1706-1711.
[18]	Nda Stehen, DK. Oral Interview on Gamai traditional folklore. 24/5/2018. Haambiak Village, Shendam LGA, Plateau State, Nigeria.
[19]	AOAC. Association of Official Method of Analytical Chemistry. Minerals, Washington, 2010, 16 (3): 99-103.
[20]	Agomuo, EN., Onyeike, EN., & Anosike, EO. The proximate composition and fatty acid profile of Monodora myristica (ehuru) and Tetrapleura tetraptera (uhiokirihio). International Science Research Journal, 2011, 3: 85-87.
[21]	Igile, GO., Iwara, IA., Mgbeje BIA., Uboh, F E. & Ebong, PE. Phytochemical, proximate and nutrient composition of Vernonia calvaona Hook (Asterecea) a green-leafy vegetable in Nigeria. Journal of Food Research, 2013, 2 (6): 1-11.
[22]	Emebu, PK., Anyika, JU. Proximate and mineral composition of Kale (Brassica oleracea) grown in Delta State, Nigeria. Pakistan Journal of Nutrition, 2011, 10 (2): 190-194.
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Dodo Juliet Dingtsen, Okugo Bartholomew, Salami Sunday John, Eseyin Anthonia Eyitayo, Ogah Ekirigwe. (2021). Evaluation of the Antinutritional and Nutritional Composition of Five Nigerian Spices. American Journal of Quantum Chemistry and Molecular Spectroscopy, 4(2), 22-27. https://doi.org/10.11648/j.ajqcms.20200402.12

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ACS Style

Dodo Juliet Dingtsen; Okugo Bartholomew; Salami Sunday John; Eseyin Anthonia Eyitayo; Ogah Ekirigwe. Evaluation of the Antinutritional and Nutritional Composition of Five Nigerian Spices. Am. J. Quantum Chem. Mol. Spectrosc. 2021, 4(2), 22-27. doi: 10.11648/j.ajqcms.20200402.12

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AMA Style

Dodo Juliet Dingtsen, Okugo Bartholomew, Salami Sunday John, Eseyin Anthonia Eyitayo, Ogah Ekirigwe. Evaluation of the Antinutritional and Nutritional Composition of Five Nigerian Spices. Am J Quantum Chem Mol Spectrosc. 2021;4(2):22-27. doi: 10.11648/j.ajqcms.20200402.12

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@article{10.11648/j.ajqcms.20200402.12,
  author = {Dodo Juliet Dingtsen and Okugo Bartholomew and Salami Sunday John and Eseyin Anthonia Eyitayo and Ogah Ekirigwe},
  title = {Evaluation of the Antinutritional and Nutritional Composition of Five Nigerian Spices},
  journal = {American Journal of Quantum Chemistry and Molecular Spectroscopy},
  volume = {4},
  number = {2},
  pages = {22-27},
  doi = {10.11648/j.ajqcms.20200402.12},
  url = {https://doi.org/10.11648/j.ajqcms.20200402.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajqcms.20200402.12},
  abstract = {Spices in Nigeria have been used for the treatment and alleviation of several ailments, therefore the need to evaluate their antinutritional and nutritional properties. Five Nigerian spices were evaluated for their nutritional and antinutritional compositions to ascertain their medicinal values. These spices were the West African black pepper (Piper guineensce), Negro pepper (Xylopia aethiopica), Scent leaf (Ocimum gratissimum), Castor plant (Ricinus communis) and Hariknot plant (Pergularia deamia). The crude were extracted using standard methods and subjected to phytochemical screening. The results indicated the presence of Alkaloids, Flavonoids, Tannins, Phenols and Steroids. Cardiac Glycosides and Terpenoids were present in Piper guineense, Xylopia aethiopica and Ocimum gratissimum, but absent in Recinus communis and Pergularia deamia. Resin was present in Xylopia aethiopica but absent in the other four extracts. Saponins was present in Piper guineense, Ocimmum gratissimum, Pergularia daemia and Ricinus communis, but absent in Xylopia aethiopica. Proximate analysis result revealed a percentage moisture content of 9.20±0.03% in Piper guineense, 8.80±1.10% in Xylopia aethiopica, 11.90±0.01% in Ocimum gratissimum, 6.90±0.02% in Ricinus communis and 8.80±0.03% Pergularia deamia, percentage ash (1.12±0.04 to 3.46±0.03%), percentage crude fat (2.80±0.03 to 48.16±0.02%), percentage crude fibre (13.00±0.09 to 15.50±0.55%), percentage crude protein (4.81±0.02 to 14.43±0.12%), total percentage carbohydrate (19.38±0.10 to 67.10±0.04%). The Vitamin analysis indicated that, Vitamin A (54.99±0.02 to 94.54±0.11 mg/100g), Vitamin C (1.32±0.36 to 4.97±0.03 mg/100g), and Vitamin E (2.27±0.81 to 5.18±0.03 mg/100g). The elemental analysis showed that Calcium (378.95±0.10 to 6,710.53±0.10 mg/kg), Potassium (400.00±0.32 to 3,000.00+0.32 mg/kg), Manganese (46.32±0.32 to 219.65±0.23 mg/kg), Iron (127.63±0.02 to 417.60±0.04 mg/kg), Zinc (15.71±0.28 to 21.08±0.12 mg/kg). Lead (5.90±0.05 to 11.84±0.02 mg/kg), Nickel (18.46±0.32 to 99.23±0.18 mg/kg), Cadmium (0.41±0.12 to 1.13±0.23 mg/kg), Chromium (2.47±0.09 to 13.37±0.53 mg/kg), Arsenic (0.00 to 16.67±0.45 mg/kg). The nutritional composition of these spices has testify that they can be used successfully as supplements in diets as well as component of pharmaceutical drugs for the treatment and alleviation of common health challenges. The use of these spices is therefore highly recommended in our daily diets.},
 year = {2021}
}

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TY  - JOUR
T1  - Evaluation of the Antinutritional and Nutritional Composition of Five Nigerian Spices
AU  - Dodo Juliet Dingtsen
AU  - Okugo Bartholomew
AU  - Salami Sunday John
AU  - Eseyin Anthonia Eyitayo
AU  - Ogah Ekirigwe
Y1  - 2021/01/25
PY  - 2021
N1  - https://doi.org/10.11648/j.ajqcms.20200402.12
DO  - 10.11648/j.ajqcms.20200402.12
T2  - American Journal of Quantum Chemistry and Molecular Spectroscopy
JF  - American Journal of Quantum Chemistry and Molecular Spectroscopy
JO  - American Journal of Quantum Chemistry and Molecular Spectroscopy
SP  - 22
EP  - 27
PB  - Science Publishing Group
SN  - 2994-7308
UR  - https://doi.org/10.11648/j.ajqcms.20200402.12
AB  - Spices in Nigeria have been used for the treatment and alleviation of several ailments, therefore the need to evaluate their antinutritional and nutritional properties. Five Nigerian spices were evaluated for their nutritional and antinutritional compositions to ascertain their medicinal values. These spices were the West African black pepper (Piper guineensce), Negro pepper (Xylopia aethiopica), Scent leaf (Ocimum gratissimum), Castor plant (Ricinus communis) and Hariknot plant (Pergularia deamia). The crude were extracted using standard methods and subjected to phytochemical screening. The results indicated the presence of Alkaloids, Flavonoids, Tannins, Phenols and Steroids. Cardiac Glycosides and Terpenoids were present in Piper guineense, Xylopia aethiopica and Ocimum gratissimum, but absent in Recinus communis and Pergularia deamia. Resin was present in Xylopia aethiopica but absent in the other four extracts. Saponins was present in Piper guineense, Ocimmum gratissimum, Pergularia daemia and Ricinus communis, but absent in Xylopia aethiopica. Proximate analysis result revealed a percentage moisture content of 9.20±0.03% in Piper guineense, 8.80±1.10% in Xylopia aethiopica, 11.90±0.01% in Ocimum gratissimum, 6.90±0.02% in Ricinus communis and 8.80±0.03% Pergularia deamia, percentage ash (1.12±0.04 to 3.46±0.03%), percentage crude fat (2.80±0.03 to 48.16±0.02%), percentage crude fibre (13.00±0.09 to 15.50±0.55%), percentage crude protein (4.81±0.02 to 14.43±0.12%), total percentage carbohydrate (19.38±0.10 to 67.10±0.04%). The Vitamin analysis indicated that, Vitamin A (54.99±0.02 to 94.54±0.11 mg/100g), Vitamin C (1.32±0.36 to 4.97±0.03 mg/100g), and Vitamin E (2.27±0.81 to 5.18±0.03 mg/100g). The elemental analysis showed that Calcium (378.95±0.10 to 6,710.53±0.10 mg/kg), Potassium (400.00±0.32 to 3,000.00+0.32 mg/kg), Manganese (46.32±0.32 to 219.65±0.23 mg/kg), Iron (127.63±0.02 to 417.60±0.04 mg/kg), Zinc (15.71±0.28 to 21.08±0.12 mg/kg). Lead (5.90±0.05 to 11.84±0.02 mg/kg), Nickel (18.46±0.32 to 99.23±0.18 mg/kg), Cadmium (0.41±0.12 to 1.13±0.23 mg/kg), Chromium (2.47±0.09 to 13.37±0.53 mg/kg), Arsenic (0.00 to 16.67±0.45 mg/kg). The nutritional composition of these spices has testify that they can be used successfully as supplements in diets as well as component of pharmaceutical drugs for the treatment and alleviation of common health challenges. The use of these spices is therefore highly recommended in our daily diets.
VL  - 4
IS  - 2
ER  -

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Author Information

Dodo Juliet Dingtsen

Department of Chemistry, Faculty of Natural Sciences, University of Jos, Jos, Nigeria
Okugo Bartholomew

Department of Chemistry, Faculty of Natural Sciences, University of Jos, Jos, Nigeria
Salami Sunday John

Department of Chemistry, Faculty of Natural Sciences, University of Jos, Jos, Nigeria
Eseyin Anthonia Eyitayo

Department of Chemistry, Faculty of Natural Sciences, University of Jos, Jos, Nigeria
Ogah Ekirigwe

Department of Chemistry, Faculty of Natural Sciences, University of Jos, Jos, Nigeria

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Dodo Juliet Dingtsen, Okugo Bartholomew, Salami Sunday John, Eseyin Anthonia Eyitayo, Ogah Ekirigwe. (2021). Evaluation of the Antinutritional and Nutritional Composition of Five Nigerian Spices. American Journal of Quantum Chemistry and Molecular Spectroscopy, 4(2), 22-27. https://doi.org/10.11648/j.ajqcms.20200402.12

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ACS Style

Dodo Juliet Dingtsen; Okugo Bartholomew; Salami Sunday John; Eseyin Anthonia Eyitayo; Ogah Ekirigwe. Evaluation of the Antinutritional and Nutritional Composition of Five Nigerian Spices. Am. J. Quantum Chem. Mol. Spectrosc. 2021, 4(2), 22-27. doi: 10.11648/j.ajqcms.20200402.12

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AMA Style

Dodo Juliet Dingtsen, Okugo Bartholomew, Salami Sunday John, Eseyin Anthonia Eyitayo, Ogah Ekirigwe. Evaluation of the Antinutritional and Nutritional Composition of Five Nigerian Spices. Am J Quantum Chem Mol Spectrosc. 2021;4(2):22-27. doi: 10.11648/j.ajqcms.20200402.12

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@article{10.11648/j.ajqcms.20200402.12,
  author = {Dodo Juliet Dingtsen and Okugo Bartholomew and Salami Sunday John and Eseyin Anthonia Eyitayo and Ogah Ekirigwe},
  title = {Evaluation of the Antinutritional and Nutritional Composition of Five Nigerian Spices},
  journal = {American Journal of Quantum Chemistry and Molecular Spectroscopy},
  volume = {4},
  number = {2},
  pages = {22-27},
  doi = {10.11648/j.ajqcms.20200402.12},
  url = {https://doi.org/10.11648/j.ajqcms.20200402.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajqcms.20200402.12},
  abstract = {Spices in Nigeria have been used for the treatment and alleviation of several ailments, therefore the need to evaluate their antinutritional and nutritional properties. Five Nigerian spices were evaluated for their nutritional and antinutritional compositions to ascertain their medicinal values. These spices were the West African black pepper (Piper guineensce), Negro pepper (Xylopia aethiopica), Scent leaf (Ocimum gratissimum), Castor plant (Ricinus communis) and Hariknot plant (Pergularia deamia). The crude were extracted using standard methods and subjected to phytochemical screening. The results indicated the presence of Alkaloids, Flavonoids, Tannins, Phenols and Steroids. Cardiac Glycosides and Terpenoids were present in Piper guineense, Xylopia aethiopica and Ocimum gratissimum, but absent in Recinus communis and Pergularia deamia. Resin was present in Xylopia aethiopica but absent in the other four extracts. Saponins was present in Piper guineense, Ocimmum gratissimum, Pergularia daemia and Ricinus communis, but absent in Xylopia aethiopica. Proximate analysis result revealed a percentage moisture content of 9.20±0.03% in Piper guineense, 8.80±1.10% in Xylopia aethiopica, 11.90±0.01% in Ocimum gratissimum, 6.90±0.02% in Ricinus communis and 8.80±0.03% Pergularia deamia, percentage ash (1.12±0.04 to 3.46±0.03%), percentage crude fat (2.80±0.03 to 48.16±0.02%), percentage crude fibre (13.00±0.09 to 15.50±0.55%), percentage crude protein (4.81±0.02 to 14.43±0.12%), total percentage carbohydrate (19.38±0.10 to 67.10±0.04%). The Vitamin analysis indicated that, Vitamin A (54.99±0.02 to 94.54±0.11 mg/100g), Vitamin C (1.32±0.36 to 4.97±0.03 mg/100g), and Vitamin E (2.27±0.81 to 5.18±0.03 mg/100g). The elemental analysis showed that Calcium (378.95±0.10 to 6,710.53±0.10 mg/kg), Potassium (400.00±0.32 to 3,000.00+0.32 mg/kg), Manganese (46.32±0.32 to 219.65±0.23 mg/kg), Iron (127.63±0.02 to 417.60±0.04 mg/kg), Zinc (15.71±0.28 to 21.08±0.12 mg/kg). Lead (5.90±0.05 to 11.84±0.02 mg/kg), Nickel (18.46±0.32 to 99.23±0.18 mg/kg), Cadmium (0.41±0.12 to 1.13±0.23 mg/kg), Chromium (2.47±0.09 to 13.37±0.53 mg/kg), Arsenic (0.00 to 16.67±0.45 mg/kg). The nutritional composition of these spices has testify that they can be used successfully as supplements in diets as well as component of pharmaceutical drugs for the treatment and alleviation of common health challenges. The use of these spices is therefore highly recommended in our daily diets.},
 year = {2021}
}

Copy | Download

TY  - JOUR
T1  - Evaluation of the Antinutritional and Nutritional Composition of Five Nigerian Spices
AU  - Dodo Juliet Dingtsen
AU  - Okugo Bartholomew
AU  - Salami Sunday John
AU  - Eseyin Anthonia Eyitayo
AU  - Ogah Ekirigwe
Y1  - 2021/01/25
PY  - 2021
N1  - https://doi.org/10.11648/j.ajqcms.20200402.12
DO  - 10.11648/j.ajqcms.20200402.12
T2  - American Journal of Quantum Chemistry and Molecular Spectroscopy
JF  - American Journal of Quantum Chemistry and Molecular Spectroscopy
JO  - American Journal of Quantum Chemistry and Molecular Spectroscopy
SP  - 22
EP  - 27
PB  - Science Publishing Group
SN  - 2994-7308
UR  - https://doi.org/10.11648/j.ajqcms.20200402.12
AB  - Spices in Nigeria have been used for the treatment and alleviation of several ailments, therefore the need to evaluate their antinutritional and nutritional properties. Five Nigerian spices were evaluated for their nutritional and antinutritional compositions to ascertain their medicinal values. These spices were the West African black pepper (Piper guineensce), Negro pepper (Xylopia aethiopica), Scent leaf (Ocimum gratissimum), Castor plant (Ricinus communis) and Hariknot plant (Pergularia deamia). The crude were extracted using standard methods and subjected to phytochemical screening. The results indicated the presence of Alkaloids, Flavonoids, Tannins, Phenols and Steroids. Cardiac Glycosides and Terpenoids were present in Piper guineense, Xylopia aethiopica and Ocimum gratissimum, but absent in Recinus communis and Pergularia deamia. Resin was present in Xylopia aethiopica but absent in the other four extracts. Saponins was present in Piper guineense, Ocimmum gratissimum, Pergularia daemia and Ricinus communis, but absent in Xylopia aethiopica. Proximate analysis result revealed a percentage moisture content of 9.20±0.03% in Piper guineense, 8.80±1.10% in Xylopia aethiopica, 11.90±0.01% in Ocimum gratissimum, 6.90±0.02% in Ricinus communis and 8.80±0.03% Pergularia deamia, percentage ash (1.12±0.04 to 3.46±0.03%), percentage crude fat (2.80±0.03 to 48.16±0.02%), percentage crude fibre (13.00±0.09 to 15.50±0.55%), percentage crude protein (4.81±0.02 to 14.43±0.12%), total percentage carbohydrate (19.38±0.10 to 67.10±0.04%). The Vitamin analysis indicated that, Vitamin A (54.99±0.02 to 94.54±0.11 mg/100g), Vitamin C (1.32±0.36 to 4.97±0.03 mg/100g), and Vitamin E (2.27±0.81 to 5.18±0.03 mg/100g). The elemental analysis showed that Calcium (378.95±0.10 to 6,710.53±0.10 mg/kg), Potassium (400.00±0.32 to 3,000.00+0.32 mg/kg), Manganese (46.32±0.32 to 219.65±0.23 mg/kg), Iron (127.63±0.02 to 417.60±0.04 mg/kg), Zinc (15.71±0.28 to 21.08±0.12 mg/kg). Lead (5.90±0.05 to 11.84±0.02 mg/kg), Nickel (18.46±0.32 to 99.23±0.18 mg/kg), Cadmium (0.41±0.12 to 1.13±0.23 mg/kg), Chromium (2.47±0.09 to 13.37±0.53 mg/kg), Arsenic (0.00 to 16.67±0.45 mg/kg). The nutritional composition of these spices has testify that they can be used successfully as supplements in diets as well as component of pharmaceutical drugs for the treatment and alleviation of common health challenges. The use of these spices is therefore highly recommended in our daily diets.
VL  - 4
IS  - 2
ER  -

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