PROXIMATE ANALYSIS OF TEN SELECTED SPICE PLANTS FOR ENHANCED NUTRITION AND HEALTH BENEFITS

Abstract

Herbs and spices have been an integral part of man’s food either for their taste, colour, flavour and their nutritional value. Ten Spice plants belonging to six families were collected, cleaned, pulverized and analysed for their percentage proximate composition using standard procedures. The result revealed that all spice plants had acceptably and favourably low amount of percentage moisture.  Allium cepa and Xylopia had the highest percentage of carbohydrates, Parkia top the chart for protein followed by Allium sativum and Monodora. Ocimum had the highest percentage of ash and fibre content while Parkia was richest in fat. The paper recommends that harnessing these spices in our daily diet could go a long way in enhancing nutrition by improving the immune function, Boosts energy, enhance mental and body health, support growth and development. It could also lead to better therapeutic options and dietary recommendations for individuals at risk of chronic disease as the body will be sure of getting all the nutrients it needs to thrive..