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TABLE OF CONTENTS

CHAPTER ONE

1.0     Introduction                                                                                      1

1.1     Objective of the Project                                                           6

CHAPTER TWO

2.0     Literature Review                                                                              7

2.1     The Natural Heal Perspective of Culinary Herbs and Spice    8

2.2     Morphology and Description of Some                         

Particular Culinary Herbs and Spices                                               11

2.3     Chemical Constituents of Culinary Herbs and Spices             16

2.4     The Essential Roles of Culinary Herbs and Spices                           25

2.5     Essential Oils                                                                          28

2.6     Oleoresins                                                                               30

2.7     Advantages of Oleoresins Over Convectional Spices and Herbs      31

2.8     Oleoresin Manufacture                                                            34

2.9     Relative Flavour Strength of Some Spices                              34

2.10   Autoxidation                                                                           35

2.11   Lipid Deterioration                                                                  36

2.12   Control of Oxidation                                                               39

2.13   Mechanisms of Antioxidant                                                    40

CHAPTER THREE

3.0     Materials and Methods                                                            42

3.1     Sample Collection and Storage Prior to use                                      42

3.2     The Equipments Used                                                             42

3.3     The Reagents Used                                                                  43

3.4     Methods of Materials Preparation                                           44

3.5     Proximate Analysis                                                                 45

3.6     Extraction of Oleoresins                                                                   51

3.7     Samples Preparation                                                               52

3.8     Peroxide Value Determination                                                          53

3.       Thiobarturic Acid Value Determinations                                54

CHAPTER FOUR                          

4.0     Results and Discussion on the Spices                                               56

4.1     Result of Proximate Analysis on the Spices                                     56

4.2     Result of Peroxide Value and Thiobarbituric Acid Value       57

CHAPTER FIVE

5.0     Conclusion and Recommendation                                           61

5.1     Conclusion                                                                              61

5.2     Recommendation                                                                     62

References                                                                               63

Appendix I                                                                              65

Appendix ii                                                                                       71

Abstract

          a comparative study was done on the physico-chemical and antioxidant properties of some culinary herbs and local spices. Piper Guiness (Uziza), Xylopia aethopica (Uda), Monodora Myristica (Ehuru) and Trtraleura Tetraopera (Osh

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