Comparative Study Of The Antimicrobial Effects Of Some Nigerian Spice Extracts And The Organoleptic Quality Of Toffee Prepared From Them.

ABSTRACT

Candies (toffee) were produced and spiced with local spices including uziza (Piper guineense), scent leaf (Ocimum gratissirnum), Oshosho (Tetrapleura tetreptera) and Ehuru (Monodora Inyristica). The proximate and phytochemical composition of the spices were determined inhibitory properties of spice extract and spiced toffees on three pathogenic micro-organism were also evaluated. Results obtained from laboratory analysis, showed that the spices contain many phytochemicals with varying concentrations. Saponin concentration was 0.15% (Monodora myrislica) to 0.32% (Piper guineense) while alkaloid content ranged between 1.25% (Ocimum gratissirnum) to 1.63% Piper guineense and flavonoid content was between 0.14% (Ocimum gratssimum) to 0.25% (Monodora myristica). Phenol was 0.42% (Piper guineensse) to 0.658 (ocimum gratissimum). The phytochemical content varied significantly (p<0.05). Extracts of the spices caused inhibition zone of diameter range of 14.0 to 16.3mm against Staphylococcus aureus, 12.0 to 16.7mm against E.coli and 12.3 to 15.7mm against Candida abican. Interesting, the produced candies (toffee) also demonstrated anti-microbial activity with diameters of inhibition zones of 8.3 to 10.2mm against Staphylococcus aureus, 6.7 to 11.5mm against E.coli and 6.0 to 10.3mm against candida abican. Both the spice extracts and the candy (toffee) products showed lower inhibition when compared with standard antibiotic which had 21.7 to 30.0mm diameter of inhibition. The produced candies were acceptable to panelist but scored lower than the conventional candies. Comparatively, the Piper guineense flavored candy (toffee) was the most acceptable to panelist with a general acceptability score of 7.0 on a 9-point Hedonic scale. The least acceptable was Teirapleura tetreptera spiced candy which scored 4.6 on the same scale. > 05) between the spices. The proximate composition showed that protein content of the spices was between 8.87% (Tetrapleura tetraptera) and 13.36% (Ocimum gratissimum) and the fat content varied between 2.77% (Piper guineense) and 14.17% (Monodora myristica). Fiber varied from 8.91% (Ocimum gratissimum) to 32.75% (Tetrapleura tetraptera) and ash content varied from 5.10% (Piper guineense) to 871% (Teirapleura tetraptera). Also the values were significantly different from one another (p 5). Extracts of the spices caused inhibition zone of diameter range of 14.0 to 16.3mm against Staphylococcus aureus, 12.0 to 16.7mm against E.coli and 12.3 to 15.7mm against Candida abican. Interesting, the produced candies (toffee) also demonstrated anti-microbial activity with diameters of inhibition zones of 8.3 to 10.2mm against Staphylococcus aureus, 6.7 to 11.5mm against E.coli and 6.0 to 10.3mm against candida abican. Both the spice extracts and the candy (toffee) products showed lower inhibition when compared with standard antibiotic which had 21.7 to 30.0mm diameter of inhibition. The produced candies were acceptable to panelist but scored lower than the conventional candies. Comparatively, the Piper guineense flavored candy (toffee) was the most acceptable to panelist with a general acceptability score of 7.0 on a 9-point Hedonic scale. The least acceptable was Teirapleura tetreptera spiced candy which scored 4.6 on the same scale