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

International Journal of Research and Innovation in Applied Science (IJRIAS) | Volume VI, Issue VIII, August 2021|ISSN 2454-6194

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

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

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.

Keywords: Anti-nutrient, minerals, spices, boiling, moderated

I. INTRODUCTION

Green leafy vegetables are those herbaceous plants whose part or parts are eaten as supporting food or main dishes and they may be aromatic, bitter or tasteless ( Liu, 2003). According to Federal Department of Rural Development (2006), vegetables are the cheapest and most available sources of important proteins, vitamins, minerals and essential amino acids. In addition, they contain anti-nutrients, which reduce their bioavailability (Liu, 2003).

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