COMPARATIVE ANALYSIS OF FIVE SEASONING CUBES OBTAINED FROM WURUKUM MARKET, MAKURDI, BENUE STATE

This study examined the nutritional composition of five popular seasoning brands Gino, Mr. Chef, Maggi Star C, Onga, and Royco to see how they compare with the standards set by NAFDAC (National Agency for Food and Drug Administration and Control). The properties measured were moisture content, ash (mineral) content, crude fibre, fat, protein, and carbohydrates. The results showed that moisture content was highest in Gino (48.08%) and Royco (46.86%), and lowest in Mr. Chef (23.66%). All brands had moisture levels higher than NAFDAC’s recommended limit of 12%, which could reduce shelf life and lead to spoilage. Ash content ranged from 0.86% in Mr. Chef to 2.22% in Onga, all within the safe limit of 8.0%. Crude fibre values were also acceptable, with the highest in Mr. Chef (8.24%) and the lowest in Onga (5.18%). Fat content was low across all samples, from 0.53% (Royco) to 0.67% (Mr. Chef). Protein content was highest in Mr. Chef (24.23%) and Maggi Star C (23.40%), which means they may offer more nutritional value. Carbohydrates were highest in Mr. Chef (42.34%) and lowest in Gino (28.04%). Overall, all brands met the standards for ash and fibre content, but exceeded the moisture limits. This means that while they are safe in terms of minerals and fibre, their high moisture could affect how long they last. HPLC analysis confirmed the presence of MSG in all samples, with concentrations ranging from 258.01 µM to 920.71 µM. GM2 recorded the highest MSG level, followed by OM3 and MM5. The study helps consumers, manufacturers, and regulators better understand the quality of these seasonings and encourages improvements in production and storage.