Abstract:
Four local spices of Myristica fragrans, Aframomum melegueta, Monodora myristica, and
Grewia carpinifolia obtained from a local market in Lagos, Nigeria were analyzed. The
proximate analysis indicated that Myristica fragrans has the highest moisture content of
12.57%, while Aframomum melegueta has the lowest of 6.29%.
The fat content of the samples are relatively high: 58.69,39.58, 35.17, and 25.02%w/w for
Aframomum melegueta, Grewia carpinifolia, Monodora myristica and Myristica fragrans
respectively; while the volatile oil contents ranges between 1.17 to 4.5%w/w. Crude Protein
content of the four spices ranges from 5.32 to 6.17. Using the McCane and Middowson
calorie conversion, the energy value of the spices tested ranges between 348 and 377Kcal.
/ Kg.
The physicochemical properties of the spices oil samples show that Monodora myristica will
be more flammable with a flash point value of 93.9°C as reflected in a lower Non-volatile
content of 0.501 % w/w. Aframomum melegueta has the least flammability properties with a
flash point of 130.3 -c and a higher Non- Volatile Content of 3.127% w/w. Free Fatty Acids
calculated as Oleic acid are relatively low i.e. 0.5 to 1.5-%w/w. The major free fatty acids
identified in the essential oils of Monodor? myristica, Myristica fragrans, Aframomum
melegueta and Grewia carpinifolia are Myristic, Palmitic, and Arachidic acids which are
predominantly saturated fatty acids.
The Iodine value is higher in Myristica fragrans [91.2] and Aframomum melegueta [73.74]
than Monodora myristica [56.96] and Grewia carpinifolia [37.00].
The mineral content of the four spices shows a high level of sodium. The calcium content varies
between 5.0 to 6.6 mgll OOgm.Cu, Mn, and As were not detected within the limit of detection of
the equipment used.
