PRODUCTION AND EVALUATION OF NOVEL SPICES FROM GINGER ,GARLIC ,TURMERIC AND SCENT LEAF

This study investigates the nutritional content and the microbial safety level of the spices produced from the blend of scent leaf, turmeric, ginger and garlic. All materials were cleaned, peeled, sliced and dried in the oven at 650C for 24 hours, after drying, it was milled and sieved. The material were mixed in the following ratio: 100:0(scent leaves),85:5:5:5(scent leaves ,ginger, garlic ,turmeric), 70:10:10:10 (scent leaves ,ginger ,garlic, turmeric) 55:15:15:15(scent leaves ,ginger ,garlic , turmeric)The vitamins and mineral content of the spices were determined using standard method and sensory was determine using Nine (9) point hedonic scale . The results showed variations in mineral content, with TWE (85% scent leaf) having the highest potassium, zinc, and magnesium content, while SUE (70% scent leaf) had the lowest. WSG (55% scent leaf) had the highest iron content, while TUP (100% scent leaf) had the highest phosphorus content. The vitamin composition also varied, with TWE having the highest vitamin A, B1, B2, and E content, while SUE had the lowest. The study concluded that the mineral and vitamin content of the spice blends were influenced by the proportions of the individual spices, with scent leaf being a rich source of potassium, magnesium, and phosphorus. The study suggests that these spice blends could be useful in reducing hypertension risks and enhancing immune function, wound healing, and energy production.High total viable count value among the samples indicates a high level of contamination during the processing and storage conditions. The most prefer spices during the sensory evaluation was produced from 55% scent leaf, 15% ginger, 15% turmeric and 15% garlic.