The Proximate Analysis and Organoleptic Property of Ocimum gratissimum and Murraya koenigi Leaves Mixture

Abstract

Spices are pleasant to the senses even in very little amounts because they enhance the flavour, palatability and ease of absorption of food. In Nigeria, it is customary for homes and food merchants to utilize herbs, spices and condiments in connection with a person's diet. Scent leaves and curry leaves were purchased from a local market in Ilaro town. This research work revealed the proximate contents and organoleptic properties of Ocimum gratissimum (scent leaf) and Murraya koenigi (curry leaf) spices mixtures. The results obtained for the moisture content for samples A (50 g of scent leaves + 50 g of curry leaves), B (30 g of scent leaves + 70 g of curry leaves) and C (70 g of scent leaves + 30 g of curry leaves) were 9.26 %, 6.28 %, and 8.75 % respectively. The protein contents were 8.53 %, 5.49 %, and 12.39 % respectively while the crude fiber contents were 6.68%, 4.18 % and 8.61 %. The fat/lipid contents were 2.39 %, 2.04 % and, 2.28 % respectively, ash contents were 5.43 %, 7.20%, and 3.32% respectively while the carbohydrate contents were 67.71 %, 74.81 %, and 64.65 % respectively. The study revealed that the highest moisture and fat/lipid contents were recorded in sample A, the protein content and crude fiber content were highest in sample C while the ash content and carbohydrate content were highest in sample B. This study concludes that the three spices blends displayed good and acceptable sensory attributes, although differently but by slightly negligible margins.