Assessment of Antinutrients and Minerals Content of Some Boiled and Unboiled Spices Commonly Consumed in South-Western Nigeria

Amodu S. O., Adeyemo A. I and Ejidike B.N.
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Amodu S. O.: Department of Ecotourism and Wildlife, Federal University of Technology, P.M.B 704, Akure, Ondo State, Nigeria
Adeyemo A. I: Department of Ecotourism and Wildlife, Federal University of Technology, P.M.B 704, Akure, Ondo State, Nigeria
Ejidike B.N.: Department of Ecotourism and Wildlife, Federal University of Technology, P.M.B 704, Akure, Ondo State, Nigeria

International Journal of Research and Innovation in Applied Science, 2021, vol. 6, issue 8, 74-77

Abstract: Anti-nutrient and mineral contents of boiled and unboiled selected spices; moringa (Moringa oleifera) marugbo (Clerodendrum volubile), cotton seed (Gossypium hirsutum) and pepper soup spices ) were determined using standard procedures. The anti-nutrients properties examined were tannin, phytic , oxalated and saponin. Values recorded for tannin were 0.18, 0.37, 0.68 and 0.29 (%) for moringa, marugbo,cotton seed and pepper soup spices respectively. Phytic acid values (mg/g) were obtained for moringa, marugbo,cotton seed and pepper soup spices were 1.98, 0.82,1.24 and 1.45 respectively. The values obtained for tannin dropped from 0.18 to 0.14% for moringa, 0.37 to 0.13% for marugbo, 0.68 to 0.25% for Cotton seed and 0.29 to 0.17% for Pepper soup spices. Similarly phytic acid diminished from 1.98 to 1.03mg/g, 0.82 to 0.00mg/g, 24 to 0.45.mg/g and 1.45 to 0.82 mg/g for moringa, marugbo,cotton seed and pepper soup spices respectively. Minerals examined in all spices showed lower values for the boiled spices. Sodium (mg/100g ) for unboiled and boiled spices were 7.02 and 4.3 for moringa, 3.92 and 3.19 for marugbo 24.99 and 15.99 for cotton seed and 38.03 and 21.83 mg/100g for pepper soup spices. Other minerals (potassium, calcium, magnesium and iron) examined in this work followed the same trend. The results showed that boiling employed in this study reduced the anti-nutrients content of the spices while the minerals were not affected . This work showed that boiling is still the cheapest method to reduce the anti-nutritional factors in foods

Date: 2021
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