CHEMICAL COMPOSITION OF BLACK SEEDS (NIGELLA SATIVA), AFRICAN NUTMEG (MONODORA MYRISTICA) AND NEGRO PEPPER (XYLOPIA AETHIOPICA)

A. O. Idowu; O. O. Ojebiyi; S. G. Ademola; S.O Abdullateef; D. G. Tanimowo; A. O.  Olakojo

doi:10.51791/njap.vi.6655

Authors

A. O. Idowu Ladoke Akintola University of Technology (LAUTECH), P.M.B 4000, Ogbomoso, Oyo state, Nigeria
O. O. Ojebiyi Ladoke Akintola University of Technology (LAUTECH), P.M.B 4000, Ogbomoso, Oyo state, Nigeria
S. G. Ademola Ladoke Akintola University of Technology (LAUTECH), P.M.B 4000, Ogbomoso, Oyo state, Nigeria
S.O Abdullateef Ladoke Akintola University of Technology (LAUTECH), P.M.B 4000, Ogbomoso, Oyo state, Nigeria
D. G. Tanimowo Ladoke Akintola University of Technology (LAUTECH), P.M.B 4000, Ogbomoso, Oyo state, Nigeria
A. O. Olakojo Ladoke Akintola University of Technology (LAUTECH), P.M.B 4000, Ogbomoso, Oyo state, Nigeria

DOI:

https://doi.org/10.51791/njap.vi.6655

Keywords:

Phytoadditives, Black seed, African nutmeg, Chemical composition, Negro pepper

Abstract

Phytoadditives which are mainly of plant origin, consumed due to their medicinal properties or as spicies due to their taste and flavour. Three phytoadditives which are black seeds (Nigella sativa), African nutmeg (Monodora myristica) and Negro pepper (Xylopia aethiopica) were analyzed for their chemical and proximate compositions, minerals and their phytochemicals. Black seed and Negro pepper had higher crude protein (21.03 vs 17.43%), crude fibre (6.90 vs 5.88%), ether extract (37.91 vs 11.67%) and ash (7.42 vs 7.24%) than African nutmeg (13.54, 2.20, 6.77 and 4.59%) respectively.
However, Negro pepper contained the highest metabolizable energy content (3500Kcal/kg), closely followed by African nutmeg (3145.05Kcal/kg) while black seed showed the lowest metabolizable energy content (2890.05Kcal/kg). Black seed contained the highest calcium, magnesium, phosphorus and Iron contents. Negro pepper showed the highest contents for manganese, zinc, selenium and copper. African nutmeg displayed intermediate values for the macro and micro minerals content. Negro pepper has the highest values (0.48, 0.04, 0.32 and 0.07%) for alkaloids, flavonoids, saponin
and oxalates, respectively while Black seed has the highest tannin content (0.05%). The findings indicate that these phytoadditives might be good sources of valuable nutrients for human and animal use.