This study investigated the nutrient antioxidants (Vitamin A, C, E & K), and mineral composition (Ca, Mg, Fe, Zn) of seasoning cubes from curry leaves (Murraya koenigii), calabash nutmeg (Monodora myristica) and tumeric (Curcuma longa) while using a known commercial seasoning cubes (Onga) as control. Four blend formulations were made and labelled A, B, C and D. The antioxidant and mineral evaluations were carried out using standard procedures. The result showed that all the samples were significantly different from each other in their antioxidant contents, with sample A (20% curry, 50% turmeric, and 30% calabash Nutmeg) showing remarkable values in vitamin A, C and K (13.28, 12.72, 14.84) contents respectively. In mineral composition Sample B: 50% tumeric, 30% calabash nutmeg and 20% curry leaves was significantly (p < 0.05) different from all the other samples followed closely by sample C (30% tumeric, 20% calabash nutmeg and 50% curry leaves). All the samples showed higher values than the control seasoning cubes in all the parameters analysed.
Orji et al. (Sat,) studied this question.