Proximate and mineral content of selected condiments used as thickeners in soup preparation

Abstract

This study determined the proximate and mineral content of Detarium microcarpum, Cissus populnea, Grewia mollis and Parkia biglobosa. The proximate content (moisture, ash, fat, fibre, protein and carbohydrate) were analyzed using methods of Association of Official Analytical Chemists (AOAC), while the mineral contents (Na, Ca, Fe, K, Mg, Zn, Se, Pb and Cr) were analyzed using Atomic Absorption Spectrometric Method. The results revealed the range of proximate and mineral content of Detarium microcarpum, Cissus populnea, Grewia mollis and Parkia biglobosa as 10.30 – 14.33% (Moisture), 2.67 – 18.87% (Ash), 1.53 - 4.70% (Fat), 8.74 – 13.15% (Protein), 18.11 – 48.20% (Fibre) and 12.48 – 53.13% (Carbohydrate). Analysis of variance (ANOVA) of the moisture, crude fibre and carbohydrate content reveals that there is significant difference observed among the samples. The mineral content was in the range of 84.00 – 932.00 μg/g (Na), 1346.00 – 18636 μg/g (Ca), 11.50 – 784.00 μg/g (Fe), 148.00 – 3659.00 μg/g (K), 148.00 -1306.00 μg/g (Mg), 7.00 – 57.00 μg/g (Zn), 8.00 – 17.00 μg/g (Se), ND – 1.00 μg/g (Pb) and 1.00 – 2.00 μg/g (Cr). The analysis of variance (ANOVA) of Na, Ca, Fe, Mg and Zn shows that there is significant difference observed among the samples. (Energy value: 3.067kcal/100g (DM), 1.118kcal/100g (CP), 1.200kcal/100g and 2.048kcal/100g (PB). The outcome of this study indicated that the condiments are rich source of many important nutrients that appear to have a
very positive effect on human health.