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Journal of Applied Sciences and Environmental Management
World Bank assisted National Agricultural Research Project (NARP) - University of Port Harcourt
ISSN: 1119-8362
Vol. 9, No. 1, 2005, pp. 150-155
Bioline Code: ja05028
Full paper language: English
Document type: Research Article
Document available free of charge

Journal of Applied Sciences and Environmental Management, Vol. 9, No. 1, 2005, pp. 150-155

 en Proximate Composition And Levels Of Some Toxicants In Four Commonly Consumed Spices
NWINUKA, N. M.; IBEH, G. O.; EKEKE, G. I.

Abstract

Proximate composition and levels of some toxicants (anti-nutrients) in four commonly consumed spices were investigated. The spices were garlic ( Allium sativum check for this species in other resources ), ginger ( Zingiber officinale check for this species in other resources ), onion ( Allium cepa var. cepa check for this species in other resources ), and Piper guineense check for this species in other resources seeds (Ashanti pepper). Proximate analyses showed the spices to contain (on dry weight basis) moisture ranging from 3.41% in onion to 6.67% in ginger; crude fat ranging from 0.68% (garlic) to 12.50% in Ashanti pepper, while crude protein contents ranged from 8.56% in ginger to 17.35% in garlic. Ash content ranged from 4.06% (garlic) to 8.48% (onion) and total carbohydrate content ranged from 67.59% in Ashanti pepper to 76.71% in onion. All samples were good sources of carbohydrates only. The phytochemical screening of the spices showed the presence of tannins, saponins, oxalates and cynogenic glycosides. All four samples had very low concentrations of tannin (0.01g/100g). The saponin levels ranged between 3.99g/100g in ginger and 48.35g/100g in onion. The oxalate concentrations were in the range 0.03g/100g (onion) to 0.23g/100g (ginger), while the cyanogenic glycoside levels ranged between 30.5mg/100g in ginger and 56.39mg/100g in onion. @JASEM

 
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