THE POTENTIALS OF OCIMUM GRATISSIMUM, PENRGULARIA EXTENSA AND TETRAPLEURA TETRAPTERA AS SPICE AND FLAVOURING AGENTS
2004
OKWU, DONATUS E.
The work reports the chemical evaluation, nutritional and flavouring properties of Ocimum gratissimum, Pengularia extensa and Tetrapleura tetraptera. The spices contain crude protein (7.44%-17.50%), crude lipid (4.98%-20.36%), crude fiber (17%-20.24%), carbohydrate (43.18%-49.06%) and food energy (234.42-379.48 g/cal). The spices are sources of minerals (calcium, phosphorus, potassium, zinc and iron). Phytochemical screening revealed the presence of tannins, phenolic compounds, saponin, alkaloids, steriods and flavenoids; these bioactive substances may be responsible for the biological properties of the plants. Keywords: Chemical composition, Ocimum gratissimum, Pengularia extensa, Tetrapleura tetraptera, nutritional value, spices. [Niger Agric. J. 34 (2003): 143-148]
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