Product Development Using Ethanolic Extracts and Ground Spice Mix of Three Local Spices

Abstract

In this study, the use of ethanolic extracts of three local spices to produce acceptable flavours comparable with imported curry in jollof rice and fish peppersoup preparation was investigated. Some freshly harvested fruits of Tetrapleura tetraptera (Oshorisho), Xylopia aethiopica (Uda) and Piper nigrum (Uziza) were processed into ground powders which were used for the spice ethanolic extract preparation. The acceptable threshold for the spice extracts mix was determined by a panel of 5 members. The final product acceptable to the panelists was the ethanolic extract (liquid) form of these spices in the ratio of 1:3:3 (P. nigrum: X. aethiopica: T. tetraptera). The sensory evaluation by 15 member panelists showed that the mixed spice ethanolic extract was preferred in jollof rice dish and there was no significant difference (p<0.05), when compared with imported curry products, while the ground dried spice mix (powder) in the ratio of 1:3:3 (P. nigrum: X. aethiopica: T. tetraptera) was preferred in fresh fish pepper soup.