Production and Quality Evaluation of Selected Spices [Ginger (Zingiber officinale), Garlic (Allium Sativum), Tumeric (Curcuma longa) and Clove (Syzygium aromaticum)]
Sunmonu Basirat Afolake Ojubanire *
Department of Food Technology, Federal Polytechnic Offa, Kwara State, Nigeria.
Sulaiman Semiu Adedayo
Department of Food Technology, Federal Polytechnic Offa, Kwara State, Nigeria.
Agbaje Rafiu
Food Processing and Valuation Addition Programme, World Bank Africa Centre of Excellence in Agricultural Development and Sustainable Environment, Federal University of Agriculture, Abeokuta, Ogun State, Nigeria.
Olaoye Mufutau Bade
Department of Food Technology, Federal Polytechnic Offa, Kwara State, Nigeria.
Israel Temitope Christiana
Department of Food Technology, Federal Polytechnic Offa, Kwara State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
This study investigated the production and quality evaluation of selected spices [Ginger (Zingiber officinale), garlic (Allium sativum), turmeric (Curcuma longa) and clove (Syzygium aromaticum)]. The spices were labeled GP (garlic powder), TP (turmeric powder), CP (cloves powder) and GPW (ginger powder). The samples were evaluated for phytochemicals, β-carotene and minerals using standard procedures. The selected phytochemicals ranged as follows: (24.09 – 986.68 mg/g), phenol (150.85 – 2027.00 mg/g), flavonoids (32.55 – 2186.91 mg/g) and alkaloids (4.49 – 6.16 mg/g). The β-carotene content of samples ranged from 0.04 to 3.50 mg/g. For the selected mineral composition of samples, the results indicated; calcium ranged from 81.16 to 120.43 mg/g, potassium ranged from 129.35 to 815.28 mg/g, magnesium ranged from 10.59 to 160.80 mg/g, iron ranged from 1.01 to 14.86 mg/g and phosphorus ranged from 40.26 to 209.99 mg/g. The cloves powder (CP) had the highest level of tannin and phenol while turmeric powder had the highest β-carotene. Mineral content showed that potassium and calcium was more in ginger than other samples while others were high in turmeric powder.
Keywords: Spices, quality, evaluation, flavonoids, clove, production, powder