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The potentials of Ocimum gratissimum, Pergularia extensa and Tetrapleura tetraptera as spice and flavouring agents


The potentials of Ocimum gratissimum, Pergularia extensa and Tetrapleura tetraptera as spice and flavouring agents



Nigerian Agricultural Journal 34: 143-148



The work reports the chemical evaluation, nutritional and flavouring properties of Ocimum gratissimum, Pergularia 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).

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