Characterization of spice ingredients and raw soumbala for the formulation of a highly nutritious seasoning

The formulation of food products is a very important part of achieving food safety and food security through the provision of healthy and nutritious food products. Success requires proper characterization of the basic components. Therefore, this study aimed to evaluate the nutritional parameters of some spices and soumbala for formulating a soumbala-based seasoning rich in bioactive compounds. Six spices (onion, parsley, anise, chili, black pepper, and guinea pepper) and soumbala were used for the study. Physicochemical and biochemical parameters were evaluated using standard methods. Results showed that the acidity ranged from 1.22%-4.26% for guinea pepper and Parsley respectively. The pH of onion was most acidic (5.73). Soumbala was slightly basic (7.21). The dry matter content ranged from 86.44%-94.34% for guinea pepper and green aniseed, respectively. Soumbala was richer in protein (35.27%) and green anise had the lowest content (10.54%). Soumbala is richer in lipids, more energetic, while onion was richer in carbohydrates. Considering these high macromolecular contents and their richness in micronutrients and bioactive compounds, formulating with an appropriate blend of these ingredients would provide a nutritious and functional food for the wellbeing of consumers.