Department of Home Science And Management

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https://keffi.nsuk.edu.ng/handle/20.500.14448/2016

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Browsing Department of Home Science And Management by Subject "Consumption, utilization, nutrient composition, spices."

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    CONSUMPTION, UTILIZATION AND NUTRIENT COMPOSITION OF SPICES CONSUMED IN NORTH CENTRAL NIGERIA.
    (Department of Home Science and Management, Nasarawa State University, Keffi, 2014-09-26) Ugwuona, F. U.
    This study evaluated the consumption pattern and nutrient composition of local spices used by households of North Central Nigeria. A total of 150 respondents (68 adult males and 82 adult females) were interviewed using structured questionnaires in their native homes; and samples of spices commonly consumed in the area analyzed for nutrient composition. Spices available and commonly consumed by the households include clove, cinnamon, basil leaf black pepper, Ethiopian pepper, garlic and ginger. Ginger and garlic were the most commonly consumed. Most of the households (57.3 %) valued these spices for their flavouring properties while about 25.5% of the households valued them for medicinal uses and the rest 17.3% valued them mostly for preservative properties. Also, types and quantity of spices being used for food flavouring usually depend mostly on the types offood being prepared. The spices were rich in most food nutrients, including protein (6.75 — 25.50 %), fats (2.77 -17.73 %), fibre (7.69 - 41.06 %) and ash (4.52 - 13.05 %). The high fibre (7.69 - 41.06 %), oil (2.77 -17.73%).and ash (4.52 - 13.05%) contents are good indication of their being good source of phytocliemical antioxidants, vitamins and minerals. These spices are thus excellent sources of nutrients and valued, consumed and utilized by the people.