Production And Evaluation Of Cube Seasoning From Four Local Spices. Uda (Xylopia Aethiopia), Uziza (Piper Guineense), Ehuru (Monodora Myristica) And Ginger
The production and evaluation of cube seasoning from four local spices, Uda (xylopia aethiopica), Uziza (piper guineense), Ehuru (monodora myristica) and Ginger. Three products of cube seasoning were produced from four local spices. The samples ranged from (A) 20g Uda,40g Uziza, 20g Ehuru and 20g of Ginger (B) 10g Uda, 70g Uziza, 10g Ehuru and 10g Ginger (C) 10g Uda, 60g Uziza, 20g Ehuru and 10g Ginger.
The result of the proximate composition analysis showed moisture content to be A (25.70%) B (25.67%) C (25.33%) respectively, ash contents to be A (10.8%) B (10.7%) C (10.92%) fat content A (50%) B (49%) C (48%) respectively protein content A (75%) B (8.75%) C (9.25%) carbohydrate content (A) (6%) B(5.88) C(6.5) respectively the three samples were good sources of fat and protein the result revealed that these spices contain an appreciable nutrient and could be included in food to supplement our daily allowance needed by the body, and the mixture of the four local spices are used in treating internal wounds, diabetics, cough and catarrh. And it is also used to make pepper soup for woman after childbirth to mitigate constipation and to control hemorrhaging.
Table Of Contents
- Title page
- Approval page
- Table of contents
- 1.2 Aims And Objectives
- 1.3 Scope Of Study
- 1.4 Problem Statement
- 1.5 Justification
2.0 Literature Review
- 2.1 History Of Spices
- 2.2 Classification Of Spices
- 2.3 Importance Of Spices
- 2.4 Health/Nutritional Benefits Of Spces
- 2.5 Ginger (Zingiberaceae)
- 2.5.1 Health Benefits Of Ginger
- 2.6 Black Pepper (Piper Nigrum)
- 2.6.1 Health Benefits Of Black Pepper
- 2.7 West African Pepper (Piper Guineese)
- 2.7.1 Health Benefits Of West African Pepper
- 2.8 African Nutmeg (Monodora Myristica)
- 2.8.1 Health Benefits Of African Nutmeg
3.0 Materials And Methods
- 3.1.1 Source Of Materials
- 3.1.2 Materials And Apparatus
- 3.1.3 Methodology
- 3.1.4 Methods For Processing Into Powdered Spices
- 3.1.5 Flow Chart For The Processing Of Local Spice
- 3.2.1 Flow Chart For The Production Of Cubed
- 3.2.2 Ash Content Determination
- 3.2.3 Fat Content Determination
- 3.2.4 Protein Content Determination
4.0 Result And Discussion
- 4.1 Table 1: Samples
- 4.2 Table 2: Organoleptic Result
- 4.3 Discussion
Conclusion and Recommendation
- 5.1 Conclusion
- 5.2 Recommendation
A spice is a dried seed, fruit, root, bark, or vegetable substance primarily used for flavoring, coloring or preserving food, sometimes a spice is used to hide other flavours spices are distinguished from herbs, which are parts to leafy green plants used for flavouring or as a garnish. Many spices have antimicrobial properties; this may explain why spices are more commonly used warmer climates, which have more infections disease and why the use of spices is prominent in meat, which is particularly susceptible to spoiling.
A spice may have other uses, including medicinal, religious, ritual, cosmetics or perfume production, or as a vegetable. For example turmeric roots are consumed as a vegetable and garlic as an antibiotic. The spice trade developed throughout south Asia and Middle East in around 2000 BCE with cinnamon and pepper, and in East Asia with herbs and pepper. The Egyptians used herbs for embalming and their demand for exotic herbs helped stimulate world trade.
The word spice comes from the old French word espice, which became epice, and which came from Latin root spec, the noun referring to “appearance, sort, kind” species has the same root by 1000 BCE, medical systems based upon herbs could be found in China, Korea, and India, early uses were connected with magic, medicine, religion, tradition and preservation.
Spices were among the most demanded and expensive products available in Europe in the middle ages, the most common being black pepper, cinnamon (and the cheaper alternative cassia), cumin, nutmeg, ginger and cloves, given medieval medicines main theory of humorism, spices and herbs were indispensable to balance “humors” in food, a daily basis for good health at a time of recurrent pandemics.
Xylopia aethiopica is an evergreen, aromatic tree, of the annonaceae family that can grow up to 20m height. It is a native to the lowland rainforest and moist fringe forests in the savanna zones of Africa.
The dried fruits of x – aethiopica (grains of selim) are used as a spice and an herbal medicine (UDA).
Calabash nutmeg (monodora myristica (guertn) dunal) is a tropical tree of the family annonaceas or custard apple family of flowering plants. In former times, its seeds were widely sold as an inexpensive nutmeg substitute. Nowadays however, this is less common outside its region of production other names of calabash nutmeg include Jamaican nutmeg, African nutmeg, Ehuru Ariwo, Awerewa, Ehiri, Airama, African Orchid Nutmeg, Muscadier de calabash and Lubushi. (Ehuru).
Ginger or ginger root is the rhizome of the plant zingiber officinale, consumed as a delicacy, medicine or spice. It lends its name to its genus and family (zingiberaceae). Other notable members of this plant family are turmeric, cardamom, and galamgal, the distantly related dicots in the Asarum genus have the common name wild ginger because of their similar taste (ginger).
Piper guineense is a West African species of piper, the spice derived from its dried fruit is known as west African pepper, as Ashanti pepper, Benin pepper, false cubeb, ginea cubeb, uziza pepper or (ambiguously) (uziza).
1.2 Aims And Objectives
The aims and objectives is to produce and evaluate cube seasoning from four spices like xylopia aethiopica, calabash nutmeg (monodora myristica (gaertn) dunal), and ginger and piper guineense.
1.3 Scope Of Study
Production and evaluation of cube seasoning from four local spices.
1.4 Problem Statement
- Sourcing and availability of the spices during the production of the cubed spice is one of the major problems encounted.
- Availability of gas for proper drying of the cubed spices in the oven is another problem facing this work.
- The presence of antimicrobial properties, this may explain why spices are more commonly used in warmer climates which have more infections disease and why use of spices is especially prominent in meat which particularly susceptible to spoiling (Thomas et al, 2012).
- Inadequate machine for grinding and milling into powdered form is one of the problems encounted during the production of local spices.
- Another problem encounted in the production of local spices is the availability of sievter to sieved the spices to come out in a fine powder form.
Nutritional potential of spices cannot be over emphased, producing a cubed spice will make the spices available to everybody; it will also make the product available even in the supermarkets.
This study will re – orient people on some nutritional composition of these local spices, the materials will serve as a reference point for anybody that will like to do more research on local spices.
5.0 Conclusion And Recommendation
The present study gave an indication that this seasoning is rich and important in diet, also taking a closer look at the health and nutritional value of each individual spice used in the production of this seasoning. The analysis carried on this product shows it is certified worthy for consumption.
This seasoning produced from these four local spices (ginger, African nutmeg, African pepper and black pepper is recommended for consumption due to its high content of mineral oil. Also it is highly medicinal and is also recommended for lactating mothers. It is good for the preparation of soups and shows for both home and commercial usage.
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