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DETERMINATION OF TECHNOLOGY FOR PROCESSING INDIGENOUS SPICES TO ENHANCE QUALITY AND FLAVOUR RETENTION
ABSTRACT
In this study, the appropriate technology for processing three indigenous spices for enhancement of their quality and flavour retention was investigated. Some freshly harvested fruits of Tetrapleura tetraptera (oshorisho), Xylopia aethiopica (uda) and Piper nigrum (uziza) were processed in ground and liquid forms, and packaged and stored in plastic cans, high density polyethylene and metal cans for six months. The samples were analysed for some non – sensory quality attributes. Piper nigrum had a moisture content of 11.00%, starch 52.18%, crude fibre 3.81%, total ash 4.50%, ash soluble in water 1.30%, ash insoluble in water 3.20%, ash soluble in Hcl 0.18%, alcohol extract 6.50% and volatile oil 1.76% . The major flavour compounds identified in Piper nigrum were Piperine – (1.09%), alpha-pipene – (4.22%), beta-pipene – (3.60%) and flavonoids – (91.09%). A breakdown of the flavonoid composition gave flavonoid A (9.73%), B – (7.71%), C – (44.81%), D – (13.07%), E – (6.72%), F – (3.89%) and G – (5.16%). Tetrapleura tetraptera had a moisture content of 10.11%, starch 21.50%, crude fibre 10.11%, total ash 13.50%, ash soluble in water 9.20%, ash insoluble in water 4.30%, ash insoluble in Hcl 0.43%, alcohol extract 15.50% and volatile oil 2.54%. Also the major compounds identified in the fruit of Tetrapleura tetraptera were scopoletin – (8.56%), glucose – (10.82%), fructose – (6.71%), sucrose – (44.10%), alkanoid – (14.53%), saponin – (3.03%), tannin – (4.93% and flavonoid – (7.31%).Xylopia aethiopica had a moisture content of 12.00%, starch 21.80%, crude fibre 34.00%, total ash 5.50%, ash soluble in water 0.50%, ash insoluble in water 5.00%, ash insoluble in Hcl 0.53%, alcohol extract 9.00% and volatile oil 1.03% . The major flavour compounds identified in fruits of Xylopia aethiopica were Piperine – (14.12%), alpha-pipene – (4.15%), betapipene – (15.44%), Xylopic acid – (46.80%), Myrcene -(3.92%), Linalool – (10.99%) and Limonene – (4.58%). There were reductions in the moisture contents and volatile oils of these spices after three and six month’s storage respectively, which was traceable to the loss of volatiles during storage. Plastic cans with airtight covers were found most suitable for storage of ground spice powders. Metal cans appeared to be attacked by components of volatile oils in spices, the cans rusted thereby creating pinholes for escape of flavours and a reduction in spice product quality. Ambient temperatures appear suitable for the storage of dried spice product forms as long as the containers are airtight. The microbiological analysis showed that spices do not support the growth of most microorganisms likely due to their chemical constituents. The sensory evaluation showed that the mixed spice ethanol extract was preferred in jollof rice dish and there was no significant difference with imported curry products, while the ground spice mix was preferred in fresh fish peppersoup.
TABLE OF CONTENTS
Title page i
Certification ii
Dedication iii
Acknowledgement iv
Table of Contents vi
List of Tables xi
List of Figures xii
List of Plates xiii
Abstract xiv
CHAPTER ONE: INTRODUCTION 1
1.1 BACKGROUND 1
1.2 RESEARCH PROBLEMS 2
1.3 RESEARCH OBJECTIVES 2
1.4 JUSTIFICATION FOR THE PROJECT 3
CHAPTER TWO: LITERATURE REVIEW 4
2.1 HISTORY OF SPICES 4
vii
2.2 MODERN USES AND TRADE STATUS OF SPICES 5
2.3 CLASSIFICATION OF SPICES 6
2.4 NUTRITIONAL AND HEALTH VALUES OF SPICES 7
2.4.1 Spices as Antioxidants 9
2.4.2 Spices as Preservatives 10
2.5 FACTORS AFFECTING THE QUALITY OF SPICES 11
2.6 SPICE PROCESSING 12
2.6.1 Cleaning 12
2.6.2 Drying 13
2.6.3 Milling of Spices 15
2.6.4 Different Forms of Commercial Spice Products 16
2.6.5 Packaging and Storage of Spices 17
| 2.7.1 Essentials Oils
|
19 | |
| 2.7.2 Oleoresin
|
20 | |
| 2.7.3 Flavour Principles and Notes
|
21 | |
| 2.8 INFORMATION ON THE SELECTED SPICES
|
22 | |
| 2.8.1 Xylopia aethiopica (Uda)
|
22 | |
| 2.8.2 Piper nigrum (Black Pepper & Uziza)
|
24 | |
| 2.8.3 Tetrapleura tetraptera (Oshorisho) | 29 | |
2.7 COMPOSITION AND FLAVOUR PRINCIPLE OF SPICES 18
viii
CHAPTER THREE: MATERIALS AND METHODS 31
3.1 MATERIALS COLLECTION AND SAMPLE PREPARATION 31
3.2 PROXIMATE ANALYSES OF SAMPLES 42
3.2.1 Determination of Moisture Content 42
3.2.2 Determination of Total Ash 42
3.2.3 Determination of Ash Insoluble in
Hydrochloric Acid 43
3.2.4 Determination of Ash Soluble
And Insoluble in Water 43
3.2.5 Determination of Crude Fibre 43
3.2.6 Determination of Volatile Oil 44
3.2.7 Determination of Filth 45
3.2.8 Determination of Starch Content 46
3.2.8.1 Isolation of starch 46
3.2.8.2 Determination of sugars 47
3.3 PRODUCTION OF ALCOHOLIC EXTRACTS 48
3.3.1 Chromatographic Analyses of the Spice Samples 49
3.4 PREPARATION OF ALCOHOL EXTRACT FOR
PRODUCT DEVELOPMENT 50
3.5 MICROBIAL ANALYSES 50
3.5.1 Determination of Microbial Load 50
ix
3.5.2 Determination of Microbial Flora 51
3.5.3 Characterization and Identification
of Bacteria Isolates 51
3.6 PRODUCTION GUIDIANCE PANEL 52
3.7 EVALUATION OF SENSORY QUALITY ATTRIBUTES 55
3.8 STATISTICAL ANALYSIS 55
CHAPTER FOUR
4.0 RESULTS AND DISCUSSION 56
4.1 RESULTS 56
4.2 DISCUSSION 70
4.2.1 Some Non-sensory Quality Parameters of the Spice Samples 70
4.2.2 Effect of the Packaging Materials and the period of
Ambient-Shelf Storage of Samples 3 and 6 Months on the
Studied Non-Sensory Quality Parameters 74
4.2.3 Microbial Presence Identification In The Spice Samples 76
4.2.4 Major Flavour Compounds Identified In The Selected
Spices After Solvent Extraction 78
4.2.5 Ethanolic Extracts Of The Spices And Their
Use in Production Guidance Assessment 82
x
4.2.6 Finished Spice Product Formulation 83
4.2.7 Sensory Quality of Jollof Rice And Fresh Fish Pepper Soup
Spice Product 84
CHAPTER FIVE: CONCLUSION, RECOMMENDATION AND
SUGGESTION FOR FURTHER WORK 87
5.1 CONCLUSION 87
5.2 RECOMMENDATION 88
5.3 SUGESSTION FOR FURTHER RESEARCH 88
References 89
Appendices 101
CHAPTER ONE
INTRODUCTION
1.1 BACKGROUND:
Spices are defined by the International Standard Organization (ISO) as the natural vegetative products or mixture thereof, used for flavouring, seasoning and imparting aroma to foods (Nicola, 1999). ISO lists about 112 plant species as spices (Peter et al, 2007). Generally, on the contemporary concept, spices refer to all the edible parts of plants used for flavouring foods, including roots, stems, seeds, barks, rhizomes, fruits, bulbs, flowers and leafy parts (Mulherin 1994, Susheela 2000).
Though many spices, (such as ginger, clove and pepper varieties) are of tropical origin, some (such as thyme and rosemary) are favoured by the temperate climate, and some others(eg anise and caraway) grow in both tropical and temperate climates(Mulherin, 1994).
Spices have been used since the ancient civilization of India, Egypt, Mesopotamia and China. Their uses range from culinary to medicinal. Globally, they are used in food to stimulate appetite, by adding flavour and enhancing texture in the nature of visual appeal to meals. Thus nowadays, food professionals continually search for new and unique spice flavourings because of the growing global demand for authentic ethnic and cross-cultural cuisines. The food product developer needs creativity in addition to technical know-how to use spices in flavourings. He also needs to have some technical information to balance his creativity (Susheela, 2000), Spice development have taken some strides in India and the major markets for Indian spices are United States of America, United Kingdom, Saudi Arabia and Kuwait (Foodindia.org,2005).
1.2 RESEARCH PROBLEMS
Nigeria with her privileged geographical position, imports a lot of spices from Asia and her African neighbours. This practice is partly due to little or no trade promotion for Nigerian spices, and mostly due to inefficient technique in processing, packaging and storage of the indigenous spices in such forms that can ease their transportation, with good retention of qualities acceptable in the international trade.
Less attention is paid to the processing of local spices such as black pepper (Piper nigrum), uda (xylopia aethiopica), and oshorisho (Tetrapleura tetraptera), to facilitate their entry into the international market.
There is need for Nigeria to key in and make her mark in the international spice trade, taking cognizance of the wide plethora of quality spices produced here. The underdeveloped nature of the Nigerian spice industry contributed to the little or no specifications or standards to guide the willing indigenous spice processors / marketers.
1.3 RESEARCH OBJECTIVES
The objectives of this research are:
- To process, package and store three selected Nigerian spices namely, Uziza, Uda, and Oshorisho in different convenient forms.
- To determine and recommend the appropriate technology for processing, packaging and storing the spices for enhanced quality and flavour retention. iii. To determine the actual levels of some quality characteristics of the spices such as Moisture, Volatile oils, Oleoresin, Microbial load, Crude fibre, Acid, Insoluble ash, Starch content, Colour and Sensory acceptability; with a view to recommending some specifications for guiding the setting of standards achievable with the local raw materials.
1.4 JUSTIFICATION FOR THE PROJECT
The need for stable and convenient foods have increased along with the demand for exotic products for international cuisine. Within the globalization of the food industry, the demand for quality spices and spice types have remarkably expanded. The minor tropical spice products are attracting new attention and Nigeria is yet to take on these challenges, and the opportunities opened for her in the international trade market. Recently, the huge importation of processed spices and flavouring agents have drawn attention of Government for the need to develop this sector of the economy (RMRDC,2003)
It is therefore envisaged that well processed convenient spice products will result from this project. This in turn will make Nigerians to patronize indigenous spices, reduce spice importation and encourage more farmers to grow spices (taking advantage of the resulting industrial processing demand).
A successful project will provide information for willing spice processors, and high quality as well as acceptable products will influence the exportation of Nigerian spice products to other countries, especially when supported by the required product-trade promotions. The project will elucidate some specific technical problems, which the small scale local spice processors may face in their effort to identify with the growth of the spice industry. The outcome of the research could be tested on a pilot scale, in the proposed “pilot spice development project” of the Raw Materials Research and Development Council earmarked for Owerri, Imo State.
Besides, local spices constitute a good part of our daily diet considering the frequency of their uses in our food (Ajayi, 2002), so they need to be developed in consonance with modern technology.
DETERMINATION OF TECHNOLOGY FOR PROCESSING INDIGENOUS SPICES TO ENHANCE QUALITY AND FLAVOUR RETENTION
