Esther O Ekedum
Department of Animal and Environmental Biology, Imo state University, Nigeria
Publications
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Research Article
Sensory Profiling, Phytochemical and Nutritional Evaluation of A Novel Polyherbal Spice Blend from Indigenous Plants
Author(s): Stella N Nmezi*, Magnus C Nwoko, Michael O Nwachukwu, Alice N Chiegboka, John Luka, Gift E Chijioke, Naomi Odikaesieme, Esther O Ekedum, Christiana O Ikpeama, Ogechukwu E Okwueze, Jane C Okoro and Chigbo M Ajero
Purpose: Spices are integral to human diets and culture, serving not only as flavor enhancers but also as components of nutrition and health. This study evaluated the nutritional, phytochemical, and aromatic potentials of four tropical spices Fenugreek (Trigonella foenum-graecum), Fennel (Foeniculum vulgare), Nutmeg (Myristica fragrant), and Country Onion (Afrostyrax lepidophyllus). What are the primary phytochemicals present in the individual ingredients, final mixed spice blend, and how does it contribute to its nutritional, medicinal and sensory properties. Methods: The samples were analyzed using High-Performance Liquid Chromatography (HPLC) to identify major bioactive compounds. Proximate analysis to assess their nutritional composition. Food Taste evaluation to determine flavor and its contribution to food taste. Resu.. Read More»