ABSTRACT

This work was carried out to compare the effects of different heat treatments on the functional components, chemical, microbial and sensory properties of fresh uda seeds (Xylopia aethiopica) and fresh uziza seeds (Piper guineense.). One group of the spices were microwaved, the second group was autoclaved while the last group was used as control (untreated). For Chemical analysis of uda and uziza samples, the extractable yield for uda sample ranged from 8.44 to 9.75% and 15.14 to 16.66% for uziza sample. For absorbance, the uda sample ranged from 0.048 to 0.064% and 0.485 to 0.750% for uziza sample. For reducing sugar. it ranged from 1.007 to 1.585% in uda sample and 2.276 to 3.375% in uziza sample. For ulavonoid, it ranged from 0.927 to 2.037% for uda sample and 0.795 to 2.385% in uziza sample. For Moisture content, it ranged from 11.5 to 18.5% in uda sample and 5.65 to 6.55% for uziza sample. For pH, it ranged from 5.65 to 6.03 in uda sample and 6.00 to 6.26 in uziza sample. For Functional components, capsaicin content ranged from 3.2 14 to 5.112% for uda sample and 3.424 to 4.882% in uziza sample. The capsanthin content for uda sample ranged from 6.184 to 7.162% and 7.226 to 7.715% for uziza sample. For DPPH radical scavenging activity, the uda sample ranged from 2.173 to 2.214% and 1.426 to 1 .51 8% in uziza sample. For sensory properties, the color ranged from 6.24 to 6.60 in uda sample and 6.48 to 7.32 in uziza sample. The pungent taste ranged from 6.40 to 6.92 in uda sample and 6.38 to 7.04 in uziza samples. For texture, it ranged from 5.00 to 6.68 in uda samples and 7.00 to 7.24 in uziza samples. For flavor, it ranged from 6.44 to 6.68 in uda samples and 6.44 to 7.08 in uziza sample. For the overall acceptability, it ranged from 6.68 to 6.88 and 6.92 to 7.44 in uziza sample. For microbial analysis, the total aerobic bacteria count ranged from 3.4 to 8.4 cfu/g for uda samples and 4.6 to 7.7 cfu/g for uziza samples. For Coliforms. it ranged from 4.5 to 6.8 cfu/g for uda sample and 4.3 to 10.0 cfulg for uziza sample. For yeasts and moulds. it ranged from 3.6 to 8.9 cfulg for uda samples and 3.0 to 8.2 cfu/g for uziza samples. The result showed that autoclaving reduces microbial load of spices more than microwaving while microwaving preserves the vital components of spices more than autoclaving.