ABSTRACT

The present study was conducted to evaluate the anti-microbial and proximate composition of sixteen different spices. The spices investigated were Monodora myristica, Coranarum sativum, Laurus nobilis, Curcuma longa, Piper guineese, Rosmarinus officinalis, Foeniculum villgare, Parinari excelsa, Chrysobalanus icaco, Zingiber, officinale, Trigonella foenum-gruecum, Cumin cyminum, Carum carvi, Rianodendum heudelotii, Afrostyrax lepidophylus and Afromomum subsericeum. The microorganisms used for the anti-microbial assay were seven clinical pathogens; Escherichia coli, Staphylococcus aureus, Bacillus subtilis, Proteus vulgaris, Klebsiella pneumonia, Pseudomonas aeruginosa and Enterococcus faecalis; two of these were used for disc diffusion assay and seven for the minimum inhibitory concentration. Proximate analysis result revealed the moisture content of the samples ranging between 10.24 – 24.67, dry matter 88.30 – 89.76, ash content 3.54 – 9.43, crude protein 7.52 – 17 18, fat 2.67 – 7.95, crude fibre 6.46 – 9.52, and carbohydrate 123.29 – 137.62. The antimicrobial screening revealed that all the spices used in this study have good antibiotic properties against the various bacteria pathogens tested with maximum inhibition observed in Parinari excelsa (24mm) and Cumin cyminum (24mm) in the disc diffusion assay and Curcuma longa (7.18μglml) in the MIC. The result of this study showed that all the selected spices contained reasonable amount of nutraceutical values which suggest the application of the seeds as supplementary sources of antimicrobial agents and essential nutrients.

TABLE OF CONTENTS

Title page i

Declaration ii

Certification iii

Dedication iv

Acknowledgements v

Table of contents vi

List of tables xi

List of plates xii

Abstract xiii

CHAPTER ONE: INRODUCTION

1.1 Background of the study 1

1.2 Objectives of study 5

1.3 Justification of the study 6

CHAPTER TWO: LITERATURE REVIEW

2.1 Spices 7

2.2 History of spices 7

2.3 Conventional classification of spices 7

2.4 Importance of spices 8

2.5 Potential nutraceutical ingredients from plant origin 10

2.5.1 Guinea pepper (Piper guineense) 10

2.5.1.1 Origin, habitat and distribution of P. guineense 10

2.5.1.2 Botany of the plant 11

2.5.1.3 Chemical composition 11

2.5.1.4 Nutraceutical values of Piper guineense 13

2.5.2 African nutmeg (Monodora myristica) 14

2.5.2.1 Origin and Distribution 14

2.5.2.2 Botany of the plant 14

2.5.2.3 Chemical composition 15

2.5.2.4 Nutraceutical values of M. myristca 15

2.5.3 Ricinodendron heudelotii (Njasang) 17

2.5.3.1 Botany of the Plant 17

2.5.3.2 Nutraceutical values of Ricinodendron heudelotii 18

2.5.4 Country onion (Afrostyrax lepidophyllus) 18

2.5.4.1 Chemical composition of the plant 19

2.5.4.2 Nutraceutical values of Afrostyrax lepidophyllus 19

2.5.5 Coriandrum sativum Linn. (Coriander) 20

2.5.5.1 Origin and distribution of the plant 20

2.5.5.2 Botany of the plant 21

2.5.5.3 Chemical constitutes of Coriander 21

2.5.5.4 Nutraceutical values of Coriandrum sativum 23

2.5.6 Fenugreek (Trigonella foenum−graecum L.) 23

2.5.6.1 Botany of the Plant 25

2.5.6.2 Chemical compositions of Fenugreek 25

2.5.6.3 Nutraceutical values of Fenugreek 25

2.5.7 Cumin (Cuminum cyminum) 26

2.5.7.1 Origin and Distribution 27

2.5.7.2 Botany and Description of the Plant 27

2.5.7.3 Chemical constituents 28

2.5.7.4 Nutraceutical values of Cumin 29

2.5.8 Ginger (Zingiber officinalis) 29

2.5.8.1 Origin of the Plant 30

2.5.8.2 Botany of the Plant 30

2.5.8.3 Chemical Constituents of Ginger 30

2.5.8.4 Nutraceutical values of Ginger 31

2.5.9 Tumeric (Curcuma longa L.) 32

2.5.9.1 Botany of the Plant 32

2.5.9.2 Chemical Constituents and Therapeutic Potentials of Turmeric 33

2.5.9.3 Nutraceutical values of Curcuma longa 33

2.5.10 Bayleaf (Laurus nobilis L.) 34

2.5.10.1 Origin and Distribution 35

2.5.10.2 Botany of the Plant 35

2.5.10.3 Chemical Composition 36

2.5.10.4 Nutraceutical values of L. nobils 36

2.5.11 Rosmarinus officinalis (Rosemary) 37

2.5.11.1 Chemical Composition 37

2.5.11.2 Nutraceutical values of R. officinalis 38

2.5.12 Parinari excelsa 39

2.5.12.1  Nutraceutical values of Parinari excelsa 40

2.5.13 Chrysobalanus icaco (Coco plum) 40

2.5.13.1 Botany of the Plant 41

2.5.13.2 Nutraceutical values of Chrysobalnus icaco 41

2.5.14 Caraway (Carum carvi) 42

2.5.14.1 Origin and Distribution 42

2.5.14.2 Botany of the Plant 42

2.5.14.3 Chemical Composition 43

2.5.14.4 Nutraceutical values of C. carvi 43

2.5.15 Fennel (Foeniculum vulgare Mill.) 44

2.5.15.1 Origin and Distribution 45

2.5.15.2 Botany of the Plant 45

2.5.15.3 Chemical Composition of Fennel 46

2.5.15.4 Nutraceutical Value of Foeniculum vulgare 47

2.5.16 Afromomum subsericeum (Ataiko) 48

2.5.16.1 Origin and distribution 48

2.5.16.2 Botany 48

2.5.16.3 Nutraceutical values of the plant 48

2.6 Antimicrobial susceptibility testing 49

2.7 Antimicrobial assays 49

2.8 Proximate analysis 50

CHAPTER THREE: MATERIALS AND METHODS

3.1 Sample collection and identification 52

3.1.1 Preparation of extracts 52

3.1.2 Collection of microorganisms 52

3.2 Evaluation of spices for antimicrobial activity 53

3.2.1 Preparation of stock/working solution 53

3.2.2 Preparation of test organism for susceptibility 53

3.2.3 Media preparation 53

3.2.4 Determination of antimicrobial activity of extracts (Disc Diffusion Method) 54

3.2.5 Determination of minimum inhibitory concentration (MIC) 54

3.3 Proximate analysis 54

3.3.1 Determination of moisture content 54

3.3.2 Determination of crude fat 55

3.3.3 Determination of crude fiber content 55

3.3.4 Determination of crude protein content 56

3.3.5 Determination of ash content 56

3.3.6 Determination of carbohydrate content 57

CHAPTER FOUR: RESULTS

4.1 Description and biological activities of plants used as spices obtained during 

survey 58

4.2 Antimicrobial activity of methanol spice extract of selected spices on two 

bacterial isolates 60

4.3 Minimum inhibitory concentration (MIC) of methanolic spices extract against 

seven (7) bacterial pathogen 63

CHAPTER FIVE: DISCUSSION, CONCLUSION AND RECOMMENDATIONS

5.1 Discussion 68

5.2 Conclusion 68

5.3 Recommendations 68

References