ABSTRACT

The aim of this study was to analyze and evaluate the local spices, African Black Pepper Piper guineense, Guinea Pepper Xylopia aethiopica and Aidan Fruit Tetrapleura tetraptera in developing recipes. To achieve this, five specific objectives were formulated, five research questions guided the study. Experimental design was employed for this study. These spices were used to prepare dishes and drinks Uziza/Oshosho sauce and white rice, stimulating pineapple drink enriched with uziza, uda and oshosho, kunu zaki drink enriched with uziza, uda and oshosho, local salad-ugba with uziza and uda, zobo drink enriched with uziza, uda and oshosho and the already existing dishes and drinks were used as control, (curry/thymc sauce and white rice, stimulating pineapple drink enriched with ginger/garlic, kunu zaki drink enriched with gingcr/clovc, local salad-ugba with churu/ogiri and zobo drink enriched with ginger/garlic). The samples were also subjected to sensory evaluation on (colour, mouthfeel texture, taste and general acceptability). A nine point hedonic scale was used and rated as follows: 1, extremely dislike to nine extremely liked. Twenty panelists randomly selected from Michael Okpara University of Agriculture, Umudikc participated in the evaluation exercise. It was analyzed using statistical package for social sciences SPSS version 23, Means was compared using one way Analysis of variance and significance level at P=0.05. The chemical composition (proximate and micronutrient) of these samples were determined (moisture, ether extract, crude protein, carbohydrate, crude fibre, ash , phosphorous, calcium, magnesium, heavy metals -iron copper,manganese,zinc, vitamin, A, E, C, B|, B?, and Bp.. The phytochemical composition of these samples were also determined (Tannin, Flavonoid, Saponin, Alkaloid, Phenol, Hydrogen cyanide) Functional properties were also determined (Gelatin temperature, Gelatin capacity, Bulk density, Water absorption capacity, Oil absorption capacity, Swelling index, Foam capacity). The moisture content of the sample (TO) Aidan Fruit Tetrapleura tetraptera (11.33^10.13) Ash content (8.53#.18) and crude protein (9.78#.03) were significantly higher than the other samples while sample (UO) Guinea pepper Xylopia. aethiopica (9.45#).13, 6.83#).10, 8.64#.01 and 6.82#.05) had the lowest moisture content, as crude fibre and protein respectively. In general there was no significant difference in general acceptability of uziza/oshosho sauce and while rice (8.05 # 0.69) and curry / thyme sauce and white rice (8.05 =7 0.83) while there was also no significant difference in the acceptability of local salad - Ugba with uziza and uda (7.10 # 1.52) and local salad-ugba with churu an ogiri (7.20 ± 1.44). However, the formal had higher scores than the later. There was no significant difference in acceptability of kunu zaki drink enrich with uziza, uda, and oshosho (6.70 #.42) zobo drink enriched with uziza, uda and oshosho (6.35 / 1.98) and zobo drink enriched with ginger and garlic (6.65 # 1.73) however, the acceptability of stimulating pineapple drink enriched with uziza, uda and oshosho (7.70 0.79) score higher than the rest of the drinks. Based on the findings, it was recommended that extract from these spices should be standardized and used in food processing industries to replace some of the artificial antioxidants. It was also recommended that government should also encourage the farmers who cultivate these spices by giving them loan so as to increase the level of production.