PROXIMATE COMPOSITION OF SOME COMMONLY CONSUMED INDIGENOUS MEAT SPICES IN NIGERIA

Abstract

Consumers' preference is currently towards foods with good health benefits and organoleptic attributes. Proximate composition of some commonly consumed indigenous meat spices in Nigeria was investigated. The spices are ginger (Zingiber offcinale), garlic (Allium sativum), onion (Allium cepa), curry (Murraya koenigii) and thyme (Thymus vulgaris). The result of proximate analysis showed that the spices on dry weight basis contained moisture ranging from 4.34% in thyme to 9.78% in onion; ash content ranged from 2.40% (onion) to 12.2% (curry). The crude protein content ranged from 6.34% in garlic to 11.58% in curry, while crude fat was from 0.83% (garlic) to 15.06% in onion. The fibre content of the spices also ranged from 2.10% in garlic to 15.48% in thyme. The total carbohydrate (nitrogen free extract) ranged from 39.37% in curry to 76.61% in onion. These spices are sources of nutrients with higher percentage of carbohydrates. Therefore, indigenous spices should be used as dietary component especially when cooking meat, and not only as mere food adjuncts.