ABSTRACT

 The nutritional and flavor compound analysis of the seeds and leaves of Piper guineense were investigated. Proximate analyses showed the spice to contain (on dry weight basis) moisture content of 9.12% in seed andll.55% in leaves. Crude fat content was 2.45% in leaves and 3.16% in seed. Crude protein contents of 7.82% in seed and 11.32% in leaves. Ash content of 6.51% in seed and 14.25% in leaves. Crude fibre content was 2.88% in seed and 18.19% in leaves and total carbohydrate content was 42.23% in leaves and 70.5 1% in seed. The mineral composition was 12.94mg/lOOg in leaves and 20.84mg/bOg for sodium. Potassium content was 116.52mg/lOOg in leaves and 122.07mg/lOOg in seed. Phosphorus content was 131.90mg/bOg in leaves and 146.85mg/bOg in seed. Calcium content was 317.68mg/lOOg in seed and 466.39mg/lOOg in leaves and magnesium content was 138.66mg/bOg in leaves and 142.35mg/lOOg in seed. The vitamin A composition was 9.3lmg/lOOg in leaves and 17.48mg/lOOg in seed. Vitamin B1content of 0.028mg/bOg in leaves and 0.82mg/bOg in seeds. Vitamin B2content of 0.029mg/lOOg in seed and 2.O6mgll00g in leaves. Vitamin B3content was high 0.0714mg/lOOg in leaves and low 0.9lmg/bOOg in seeds. The result also the vitamin C content of 2.slmg/lOOg in the leaves and 1.94mg/lOOg in seed. Vitamin E content of 0.060mg/bOg in leaves and 0.48mg/lOOg in seeds. The result for flavour compounds of the two samples showed that the spice contains appreciable amount of volatile compounds. These include Oleic acid, n-Hexadecanoic acid, 9, 12-Octadecadienoic acid, methyl ester (E,E), 1 1-Octadecenoic acid, methyl ester, Tetradecanoic acid, Dodecanoic acid, Eicosanoic acid, was the predominant with concentration of 26.09% in seed and 33.37% in the leaves of Piper guineense. All the compounds identified using Gas Chromatography/Mass Spectrometry contributes to the pleasant flavour of Piper guineense which has both nutritive and medicinal values.