ABSTRACT
The project was based on production of mixed spices using scent leaf and curry leaf. This shows the characteristics of the spices in respect of Aroma, colour and texture. The research work determines the effect of drying temperature as well as the environment on the characteristics properties of the spices the best ratio(s) of preparing a mixed spices of (ocimum grattisium and ocimum Basillicum) (40:60) of sample k is spelt out in this work on general acceptability of sample k strike a balance while unitary produce (100: 0 of sample A and 0:100 of sample G) were also accepted. . The produce gained general acceptability of Aroma (81%), colour (86%) and texture (91%). It is deducted from this work that the best mixing proportion is (40;60) of ocimum grattissium and ocimum Basillicum respectively.
TABLE OF CONTENTS
CHAPTER ONE: Introduction
1.1 Spices
1.2 Usefulness
1.3 Aims of the Study
1.4 Objectives of the Study
CHAPTER TWO: Literature Review
2.1 Ocimium Basilliunm and Ocimum Grattisium Plant
2.2 The Mixed Spices
2.3 Nutritional Value
2.3.1Nutritional Composition of Ocimum Specie (Curry Leaf and Scent Leaf)
2.4 Medicinal Value
2.5 Ocimum Specie in Food
CHAPTER THREE: Materials and Method
3.1 Sources of Raw Materials
3.2 Sample Preparation
3.3 Analyses
CHAPTER FOUR: RESULTS AND DISCUSSION
4.1 Results
4.2 Discussions
CHAPTER FIVE
Conclusion and Recommendations
5.1 Conclusion
5.2 Recommendations
Appendix I
Appendix II
Appendix III
References
CHAPTER ONE
INTRODUCTION
1.1 SPICES
WHAT IS SPICE?
Spice is a dried fruit, seed, root, bark or vegetative substances primarily used for flavoring, colouring or preserving food. Sometimes a spice is used to hide other flavours. Spices can also be a sort of substances (e.g ginger, nutmerg, cinnamon, cloves etc), used to flavor food.
The universal use of spices to flavor food implies its attributes to impact as well as improve unappetizing and unpalatable food. Though such food may be attractive to look at or balance nutritionally, without good aroma and taste, the essential reflexes require and digestive processes may not be activated (health, 1978). Eating of such will not be pleasurable or fully consummated. The properties and characteristics of spices have been summarized by Johnson and Peterson (1774) as the ability to give flavor to a flavourless base to impact a different character to the basic product. Boost intrinsic flavours which would otherwise be too weak and disguise objectionable intrinsic flavor.
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