Main Article Content
Micronutrient Potentials and Contribution to Nutrient Intake of Four Commonly Consumed Local Condiments and Spices in South-Western Nigeria
Abstract
Objective: To determine the micronutrient content and contribution to nutrient intake of four commonly consumed condiments and spices from South-west Nigeria.
Materials and methods: Sample of Parkia biglobosa seed, Allium cepa,Zingiber officinale and Nutmeg were purchased from Bodija market in Ibadan. P. biglobosa seed was dehulled and fermented anaerobically for seventy-two hours. Composite of each of the four samples was prepared and a portion taken for analysis.
Fermented Parkia biglobosa (African locust bean) and Allium cepa (onion) (both condiments), Zingiber officinale (Ginger) and Monodora myristica (Nutmeg) (both spices), were analyzed for minerals and selected vitamins composition using Atomic Absorption Spectrophotometric method and spectrophotometric and titration methods respectively. Descriptive statistics was used to interpret the data obtained.
Results: Mineral composition were 176.5, 135.5, 220.0, and 94.0 mg sodium; 886.5, 557.0, 708.7, and 222.8 mg potassium, 188.7, 192.5, 153.8 and 110.4 mg calcium, and 2.4, 2.4 0.6, and 0.9 mg of zinc /100g edible portion for P. biglobosa, A. cepa, Z. officinale and M. myristica respectively. The vitamin content of fermented P. biglobosa and A. cepa were 1268.4 and 826.0μg of β-carotene, 6.2 and 11.4 mg ascorbic acid, 0.05 and 0.04 mg riboflavin, while Z. officinale and nutmeg contained 738.0 and 360.5μg of β-carotene, 12.3 and 14.4 mg ascorbic acid, and 0.03 and 0.13 mg riboflavin /100g edible portion respectively. The condiments/spices are very poor sources of α-tocopherol and vitamin K (<1μg/100g). A 100g portion of the condiments/spices can contribute between and11.0 – 19.2% calcium, 6.0 – 21.1% Retinol Equivalent, and 9.6 – 22.1% ascorbic acid to % recommended nutrient intake (RNI) of consumers.
Conclusion: The condiments and spices were high in β-carotene and moderate in ascorbic acid (both antioxidants) content and are good sources of potassium and calcium; hence their consumption should be encouraged.
Keywords: Local condiments/spices, micronutrients, contribution, nutrient intake.
Materials and methods: Sample of Parkia biglobosa seed, Allium cepa,Zingiber officinale and Nutmeg were purchased from Bodija market in Ibadan. P. biglobosa seed was dehulled and fermented anaerobically for seventy-two hours. Composite of each of the four samples was prepared and a portion taken for analysis.
Fermented Parkia biglobosa (African locust bean) and Allium cepa (onion) (both condiments), Zingiber officinale (Ginger) and Monodora myristica (Nutmeg) (both spices), were analyzed for minerals and selected vitamins composition using Atomic Absorption Spectrophotometric method and spectrophotometric and titration methods respectively. Descriptive statistics was used to interpret the data obtained.
Results: Mineral composition were 176.5, 135.5, 220.0, and 94.0 mg sodium; 886.5, 557.0, 708.7, and 222.8 mg potassium, 188.7, 192.5, 153.8 and 110.4 mg calcium, and 2.4, 2.4 0.6, and 0.9 mg of zinc /100g edible portion for P. biglobosa, A. cepa, Z. officinale and M. myristica respectively. The vitamin content of fermented P. biglobosa and A. cepa were 1268.4 and 826.0μg of β-carotene, 6.2 and 11.4 mg ascorbic acid, 0.05 and 0.04 mg riboflavin, while Z. officinale and nutmeg contained 738.0 and 360.5μg of β-carotene, 12.3 and 14.4 mg ascorbic acid, and 0.03 and 0.13 mg riboflavin /100g edible portion respectively. The condiments/spices are very poor sources of α-tocopherol and vitamin K (<1μg/100g). A 100g portion of the condiments/spices can contribute between and11.0 – 19.2% calcium, 6.0 – 21.1% Retinol Equivalent, and 9.6 – 22.1% ascorbic acid to % recommended nutrient intake (RNI) of consumers.
Conclusion: The condiments and spices were high in β-carotene and moderate in ascorbic acid (both antioxidants) content and are good sources of potassium and calcium; hence their consumption should be encouraged.
Keywords: Local condiments/spices, micronutrients, contribution, nutrient intake.
