PRODUCTION AND QUALITY EVALUATION OF BEEF BOUILLON CUBES FROM SEEDS AND LEAVES OF Piper guineense AND LEAVES OF Ocimum basilicum AND Ocimum gratissimum

One of the dietary strategies for the mitigation of metabolic disease is the inclusion of plant foods in the diet. Diets rich in plant foods are sources of phytochemicals with healthful properties. The leaves and seeds of Piper guineense (uziza), and the leaves of Ocimum basilicum (curry leaves) and Ocimum gratissimum (scent leaves) are culinary aromatic plant foods, nutritious, rich in phytochemicals and of high cultural values in Nigeria. The addition of the herbs and spices in bouillon cubes could increase consumer appeal. The present study produced two bouillon cube samples: one from the leaves and seeds of Piper guineense and another from the leaves of Ocimum basilicum (curry leaves) and Ocimum gratissimum. The phytochemical, proximate, heavy metals, micronutrients and acceptability of bouillon cubes samples were studied against a commercial sample: Knorr. The results showed that the uziza and scent leaves bouillon cubes had higher moisture, fiber, fat, vitamin A and E, potassium, magnesium, calcium, carotenoids and polyphenolic contents. The Knorr cube sample had higher protein, ash, carbohydrate, vitamin C, sodium and iodine values. The bouillon cubes had similar sensory values as the Knorr cubes. The leaves and seeds of Piper guineense, Ocimum basilicum (curry leaves) and Ocimum gratissimum (basil leaves)should be incorporated in the production of bouillon cubes.