Quality Evaluation of Paprika-type Spice from Capsicum annuum Enriched with Local Ingredients in Guinea

Industrial bouillon cubes dominate seasoning practices in West Africa yet raise public health concerns owing to their high sodium, saturated fat, and monosodium glutamate content. This study aimed to produce and assess the quality of a paprika-type spice from locally grown Capsicum annuum L. enriched with garlic, black pepper, and salt. Three formulations were developed (F1: 85% chili/8% garlic/6% black pepper/1% salt; F2: 90%/4.5%/4.5%/1%; F3: 85%/6%/8%/1%) and evaluated for physicochemical, microbiological, and sensory quality against a commercial bouillon cube (Bara Musso, F4). Raw ingredients were dried at 65°C for 24 h, ground, and blended. Physicochemical parameters were determined by AOAC methods; microbiological safety was assessed against JORA (2017) thresholds; sensory evaluation used a nine-point hedonic scale with 31 untrained consumers. All formulations showed high dry matter (90.52-90.84%), protein (17.25-18.18%), and fat (9.67-11.55%) contents, with statistically significant inter-formulation differences (p < 0.0001). Microbial loads remained well below regulatory limits; Salmonella spp., Staphylococcus aureus , thermotolerant coliforms, and sulphite-reducing anaerobes were entirely absent. All paprika soups performed on a par with F4 for taste, aftertaste, and overall acceptability; F3 significantly outperformed the control for aroma and texture, and all paprika preparations received superior colour scores. These findings establish locally produced C. annuum -based paprika as a safe, nutritious, and sensorially competitive seasoning for Guinea and the wider West African sub-region.