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THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES
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- Contributor: mr-chris
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- Case No: 131376ip
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ABSRACT - [ Total Page(s): 1 ]A comparative study was done on the physico-chemical and antioxidant properties of some culinary herbs and local spices. Piper Guiness (Uziza), Xylopia aethopica (Uda), Monodora Myristica (Ehuru) and TrtraleuraTetraopera (Oshsho). The proximate analysis of these spices were done to determine their moisture content, ash content, crude fat crude fibre and protein content. Extraction of the Oleorasin from the spices and soybean oil were done using soxhlet extraction unit with hexane as solvent. Imi of each of the Oleorasin samples of the spices was pipette into 100ml of soybean oil into four
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CHAPTER ONE - [ Total Page(s): 3 ]CHAPTER ONE1.0 INTRODUCTIONHerbs and spices have long been used by ancient civilsations for culinary, medicinal and cosmetic uses. With modernization and the development of patent medicines, the use of natural cures and elixirs decrease in popularity.Nowadays, disillusionment with synthetic drugs, artificial additives and their possible sides effects has given great rise in popularity to many natural products, be it for culinary, medical or cosmetics purposes. In line with the world wide trend for eco-consciousness, the popularity of natural cosmetic purposes. In line with the worl ... Continue Reading
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ABSRACT - [ Total Page(s): 1 ]A comparative study was done on the physico-chemical and antioxidant properties of some culinary herbs and local spices. Piper Guiness (Uziza), Xylopia aethopica (Uda), Monodora Myristica (Ehuru) and TrtraleuraTetraopera (Oshsho). The proximate analysis of these spices were done to determine their moisture content, ash content, crude fat crude fibre and protein content. Extraction of the Oleorasin from the spices and soybean oil were done using soxhlet extraction unit with hexane as solvent. Imi of each of the Oleorasin samples of the spices was pipette into 100ml of soybean oil into four
... Continue Reading
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