Evaluation of micronutrient potentials of seven commonly consumed indigenous spices from Nigeria

Omotayo, Olukemi; Adepoju, Oladejo Thomas

doi:10.5251/ajfn.2013.3.3.122.126

Cited by 10 publications

(3 citation statements)

References 4 publications

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“…In 21,22 , and are different from values reported by other researchers 23 . The observed differences in values could be as a result of seasonal and geographic variations; as these samples were obtained from different geographic locations and years.…”

Section: Discussioncontrasting

confidence: 62%

Evaluation of Physicochemical Properties and Mineral Content of some Indigenous Spices Retailed in Ibadan, Nigeria

Bamigboye

Adepoju

Oladipo

2020

IJN

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Spices have been frequently added to foods since ancient times, not only to enhance the taste but also as preservatives and medicinal agents. Their usage may be of concern due to possible contamination during processing and handling. The aim of this study was to investigate the physicochemical properties and heavy metals concentrations in some indigenous spices sold at two main markets namely Bodija and Apata markets in Ibadan, Oyo State, Nigeria. A total of eight commonly consumed spices were purposely analyzed for their proximate and mineral composition, physicochemical properties and anti-nutrients contents. Proximate analyses showed that the spices to contained (fresh matter ‘As consumed’) moisture content ranging from 11.74g in thyme to 59.36g/100g in scent leaves. Crude protein, fat, fibre, ash and carbohydrate contents ranged between 3.72 – 15.07g, 1.31 – 8.28g, 1.96 – 11.38g, 1.11 – 7.81g, and 17.80 – 50.77g/100g sample, respectively. All the spices contained high levels of potassium (176.3 – 739.6 mg), sodium (60.6 – 317 mg), calcium (78.5 – 423.9 mg), magnesium (82 – 322.1 mg) and iron (5.78 – 20.10 mg), but low levels of heavy metals – copper (0.17 – 0.68 mg), and manganese (0.32 – 1.05 mg)/100g respectively. Flavonoid was the most abundant phytochemical, while terpene was the least phytochemical in all the samples. The samples had very low concentrations of anti-nutrients, and could pose no threat to human health, as their values were within the regulatory standard. The antioxidants and phytochemicals in the spices can help in building up immunity and prevention of non-communicable diseases, hence, their consumption should be encouraged.

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Section: Discussioncontrasting

confidence: 62%

Evaluation of Physicochemical Properties and Mineral Content of some Indigenous Spices Retailed in Ibadan, Nigeria

Bamigboye

Adepoju

Oladipo

2020

IJN

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“…Spices have been considered a good source of micronutrients [ 50 ]. However, in the present study, any significant difference was observed between control and the spiced groups.…”

Section: Discussionmentioning

confidence: 99%

Nutritional Attributes and Sensory Quality during Storage Time of Spiced Lamb Burgers from Manchego Spanish Breed

Linares

Cózar

Garrido

et al. 2020

Foods

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The aim of this study was to determine the effect of the addition of spices (garlic, rosemary, thyme, sage or clove) on the chemical and sensory characteristics of burgers elaborated with lamb meat from different locations (L: only leg; LNB 2/3 leg + 1/3 neck and breast). Formulation type (L vs. LNB) modified the chemical composition. L burgers showed lower values of fat, saturated fatty acids, monounsaturated fatty acids and higher moisture and polyunsaturated fatty acids content than LNB samples, with both types of burgers maintaining the nutritional indexes (P/S and n6/n3) within the recommended amounts. Nevertheless, the type of formula did not influence the sensory properties of lamb burgers. By contrast, the spice addition affected these characteristics over the period of time considered in this study. At the end of storage their global quality could be listed in the following order, from major to minor rate: Sage > Rosemary > Garlic > Thyme > Clove burgers.

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“…From time immemorial, spices have been reportedly used in Nigeria to prepare 'pepper soups', in the diets of post-partum women to aid contraction of the uterus, as food seasoning, as well as in the preparation of a meat sauce called Yaji (Omotayo, 2013). Yaji, also called suya sauce is a local meat sauce made from complex spices and other additives.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of histology and semen parameters in testes of Yaji-treated albino rats

Agbaje¹,

Okoko²,

Duru³

2020

Anat. J. Afr.

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Yaji, also called suya sauce, is a local meat sauce made from complex spices. Some of the effects of its constituents on the liver and brain have been scientifically proven and documented. However, their separate and combined effects on the testes are yet to be fully evaluated. This study aimed at evaluating histological and semen parameters of testes of albino rats treated with Yaji. Thirty adult albino rats were procured and divided into six groups labeled A-F. Group A (control) received feed and water only. Group B (main test group) received aqueous extract of Yaji at 200mg/kg body weight, using oral gavage. Groups C-F received 200mg/kg body weights of some Yaji constituents - clove, black pepper, groundnut cake and bouillon cubes (100mg/kg body weight) respectively. The experimental period was 56 days. The rats’ weights were measured at procurement, weekly, and at end of experiment. Testes weights were also measured and subsequently, gonadosomatic indices of the rats were deduced. Chronic consumption of Yaji was not associated with histological impairment to the testicular architecture. Rather, there was improvement of semen parameters (increased sperm count, motility and percentage normal morphology). However, there was a significant (p<0.05) decrease in body weights and non-significant (p>0.05) increase in gonadosomatic index. Findings from this study suggests that consumption of Yaji has no deleterious effects on the testes within the period of study, considering histological and semen parameters. Further studies may reveal its use in managing obesity and infertility. Keywords: Gonadosomatic Index, Infertility, Suya Sauce, Sperm Count, Testes, Yaji

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Evaluation of micronutrient potentials of seven commonly consumed indigenous spices from Nigeria

Cited by 10 publications

References 4 publications

Evaluation of Physicochemical Properties and Mineral Content of some Indigenous Spices Retailed in Ibadan, Nigeria

Evaluation of Physicochemical Properties and Mineral Content of some Indigenous Spices Retailed in Ibadan, Nigeria

Nutritional Attributes and Sensory Quality during Storage Time of Spiced Lamb Burgers from Manchego Spanish Breed

Evaluation of histology and semen parameters in testes of Yaji-treated albino rats

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