Proximate Composition, Mineral Content, and Phytochemical Constituents of Four Spices Consumed in Delta State, Nigeria

The growing demand for spices, driven by their health benefits and global interest in natural products, emphasizes the significance of plants used as spices. This research investigated the nutritional composition and phytochemical constituents of four spices commonly used in local dishes by the population in Delta State, Nigeria. Plant samples were screened in powdered form using standard procedures to determine their proximate composition, mineral and phytochemical constituents. Crude protein ranged from 15.31% in Aframomum sceptrum to 11.35% in Piper guineense. Crude fat varied from 12.82% in Piper guineense to 5.20% in Aframomum sceptrum. Crude fiber was highest in Parinari excelsa at 19.44% and lowest in Aframomum sceptrum at 7.29%. Chrysobalanus icaco had the highest ash content at 3.80%, while Piper guineense had the lowest at 2.44%. Chrysobalanus icaco contained the highest levels of potassium (627.80 mg/100 g), and Piper guineense had the lowest amounts of potassium (290.20 mg/100 g). Chrysobalanus icaco was high in calcium (240.00 mg/100 g), and Piper guineense had the lowest amount (115.00 mg/100 g). Phytochemical analysis of the spices revealed the presence of resins, phytosterols, phenolic compounds, saponins, steroids, quinones, cardiac glycosides, flavonoids, alkaloids and coumarins. This study shows that the studied spices are rich in nutritional composition and can be used as food supplements, while their phytochemical constituents indicate their importance in medicinal preparations.