Optimization of mixed spices from scent leaf, curry and African Black Pepper

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Published: Nov 6, 2022
Keywords:
Optimization,, mixed spices,, response surface methodology,, Ocimum grastissimum

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Kuyik Solomon Abasiekong
Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Nigeria
Innocent Nwazulu Okwunodulu
Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Nigeria
Ben Uyime Okorie,
Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Nigeria.

Abstract

D-optimal mixture design and the numerical optimization technique were used to optimize mixed spices produced from three leafy vegetables Scent leaf (Ocimum grastissimum), Curry (Murray koemigii) and African black pepper (Piper guineense), as the factors. The spices were blended according to the mixture design combinations generated based on the three factors and modelled with three sensory attributes (flavour, appearance and general acceptability) as the responses. Results indicated that 80:10:10 (scent leaf:curry:African black pepper leaves) mixed spice which was outstanding in sensory evaluation with scores of 8 (flavor), 7 (appearance) and 8 (general acceptability),   was selected as the optimized product. Further evaluation of the optimized product showed a mineral profile of 1.462 (zinc), 0.326 (copper), 489.476 (calcium), 6.418 (magnesium), and 6.169 mg/100g (iron). Phytochemical profile showed the presence of phenol (0.15), tannin (0.72), phytase (0.56), flavonoid (0.73), sterol (0.14), alkaloid (0.95), oxalate (0.53) and saponin (0.94 mg/100g). Meanwhile the heavy metal screening showed that lead and cadmium were not detected. These results show that local spices, besides possessing excellent nutraceutical properties, can be processed into highly acceptable novel flavor enhancing products.

Article Details

Issue
Vol 18 No 1 (2020): Journal of Sustainable Agriculture and the Environment
Section
Articles

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