Proximate and Some Phytochemical Constituents of Three West African Vegetable Spices

Abstract

The proximate and some phytochemical composition of three African vegetable spices, namely celery, bay, and scent leaves, were investigated in this study. Fresh samples of the spices were obtained from a local market. They were cleaned, sorted, dried, and blended to reduce the particle size to flour. From the results of the analysis, the particle size of the scent, bay, and celery leaves flour ranged from coarse to fine size in that order, respectively. The water absorption capacity of celery leaf flour was greater among others, but bay leaf flour's oil absorption capability was the highest. The moisture content, fat, and crude fibre content of the spices flour ranged between 10.71 –10.84%, 1.81 – 4.5%, and 4.44 – 11.41%, respectively. While the ash, protein, and carbohydrate content were 2.18 – 8.69%, 0.92 – 14.88%, and 61.28 – 71.88%, respectively. The concentration of alkaloids, phenols, tannins, and saponins was higher in scent leaf flour when compared to others. However, flavonoids were more present in celery leaf flour. The large proportion of phytochemicals contents of the spices suggest that they are a good source of minerals. Generally, all the spices investigated are cheap, nutritionally rich, and have potentials for pharmacological applications.

Keywords

• vegetable spices
• minerals
• proximate analysis
• properties
• herbs

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