PROXIMATE ANALYSIS AND PHYSICOCHEMICAL PROPERTIES OF SOME SPICES IN NIGERIA

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.