ABSTIRACT

 This study was on the development of seasr.r,ing cubes made from local spices; uziza (Piper guineense), uda (Xylopiaaethiopica),ehuru(Moodoramyristica),and ginger (Zingiberofficinale), which were formulated in the ratio of 25:25:25:25 (Sample A),40:20:20:20(sample20:40:20:20:: B), 20:40.20:.20 (sample C), 20:20:40:20(sample D), with other ingredients and were made into cubes. Commercial seasoning cubes (maggi star) was used as the control. The seasoning cubes were evaluated for their proximate, vitamins, minerals, phytochemicals, antioxidant, and sensory properties. The result of the proximate analysis showed that the moisture content of the seasoning cubes range from 9.64 to 16.44%. Sample E had the least value (9.64%) while B had highest value (16.44%).The ash range from 6.83 to7.33%, sample D had the least value, and while Sample A had the highest value of ash (7.33%).Sample E exhibited lowest percentage of fibre (1.29%), protein (6.6%) and fat (4.36%) but has a higher content of carbohydrate and dry matter. Sample A had the highest value of fat, protein and fibre; (11.31%, 12.38%, 14.21 %).The produced spice cubes showed high: percentage of vitamin; (Thiamine, niacin, riboflavin,ascorbic acid),while the coinraercizl seasoning cubes exhibited little to no vitamin content. In the mineral analysis, the commercial seasoning cubes exhibited higher content of sodium (Na) and potassium (K) (176.15%, 14.70%), but lower in iron (Fe) and zinc (Zn) content. Sample C showed a lower % of Calcium (Ca), Sodium (Na), and Potassium (K). Sample D had the highest content of zinc (Zn) and iron (Fe). In the phytochemical evaluation, commercial seasoning cubes only showed little content of flavoniod, with no alkaloid, saponin and tannin content, while the local spice cubes contained all. Seasoning cubes from the local spices exhibited higher content of antioxidant, while commercial (spice) cubes had the lowest antioxidant content. Overall, the sensory acceptability of control E was preferred. However, the local spice cubes, had higher nutritional and antioxidant potential and would serve as functional ingredient in some foods.