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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/12582

Title: Nutritional and anti-nutrient profiles of some Ghanaian spices
Authors: Borquaye, Lawrence Sheringham
Darko, Godfred
Laryea, Michael Konney
Gasu, Edward Ntim
Amponsah, Nana Afia Abrafi
et. al
Keywords: oxalates
phytates
proximate composition
Parkia biglobosa
vitamin C;
Xylopia aethiopic
Piper guineense;
Monodora myristica
melegueta
Aframomum melegueta
Issue Date: 12-Jul-2017
Publisher: Taylor & Francis
Citation: Lawrence Sheringham Borquaye, Godfred Darko, Michael Konney Laryea, Edward Ntim Gasu, Nana Afia Abrafi Amponsah & Eunice Nyarkoah Appiah (2017) Nutritional and anti-nutrient profiles of some Ghanaian spices, Cogent Food & Agriculture, 3:1, 1348185
Abstract:  Spices are generally consumed because of the taste and flavor they add to food. Some are also consumed because of their medicinal properties. We herein report on the nutrient and antinutrient compositions of five Ghanaian spices namely Xylopia aethiopica, Piper guineense, Monodora myristica, Aframomum melegueta and Parkia biglobosa. Nutritional composition was assessed by proximate analysis, minerals by atomic absorption spectrophotometry while titrimetric methods were utilized in vitamin C and antinutrients analysis. P. biglobosa was rich in proteins (38.60%) and had highest moisture content (32.79%). The highest levels of ash, fiber, fat and carbohydrates were observed P. guineense (11.90%), A. melegueta (31.12%), M. myristica (31.01%) and X. aethiopica (50.1%) respectively. Calorific values for all spices were between 243 and 402 kcal. Calcium, magnesium, potassium and iron were the most abundant minerals with levels ranging from 2.67 to 5,381.88 mg/kg. Zinc, copper and manganese were present in trace amounts. Vitamin C levels ranged from 3.3 to 18.4 mg/100 g. Phytates were present at generally higher levels than oxalates. P. biglobosa and X. aethiopica contained the highest concentration of oxalates and phytates respectively. The results indicate that these spices are good sources of valuable nutrients. However, the high levels of antinutrients implies consumption in moderation and good processing before eating is important.
Description: An article published by Taylor and Francis and also available at doi.org/10.1080/23311932.2017.1348185
URI: http://hdl.handle.net/123456789/12582
Appears in Collections:College of Science

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