The work reports the chemical evaluation, nutritional and flavouring properties of Ocimum gratissimum, Pengularia extensa and Tetrapleura tetraptera. The spices contain crude protein (7.44%-17.50%), crude lipid (4.98%-20.36%), crude fiber (17%-20.24%), carbohydrate (43.18%-49.06%) and food energy (234.42-379.48 g/cal). The spices are sources of minerals (calcium, phosphorus, potassium, zinc and iron). Phytochemical screening revealed the presence of tannins, phenolic compounds, saponin, alkaloids, steriods and flavenoids; these bioactive substances may be responsible for the biological properties of the plants. Keywords: Chemical composition, Ocimum gratissimum, Pengularia extensa, Tetrapleura tetraptera, nutritional value, spices. [Niger Agric. J. 34 (2003): 143-148]
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Donatus Ebere Okwu (2004) studied this question.