COMPARATIVE NUTRITIONAL COMPOSITION OF ROSEMARY HERB WITH SELECTED INDIGENOUS SPICES (GBAFILO/COCOPLUM AND NJANGSA)

With rising prevalence of nutrition-related diseases and food scarcity there is need to study and utilize lesser-known, healthful and nutritious plant foods in food production. Spices and herbs are nutritious and bioactive plant materials that are incorporated in the diet. The nutritional composition of two local culinary spices: Cocoplum (Gbafilo) (Chrysobalanus icaco) and Njangsa (Ricinodendron heudelotii) were compared with Rosemary (Rosemarinus occifinalis). They were analyzed for their proximate and micronutrient compositions. There were significant differences in the proximate and micronutrient composition of the samples. The proximate parameters were found to range from 5.50-8.60%; 11.20-31.17%; 11.77- 40.34 %; 8.17-18.29 %; 5.30-14.59 % and 16.32-38.63 % for moisture, protein, fat, fiber, ash and carbohydrates respectively. Fat and protein contents were highest in Njangsa, and cocoplum respectively, while Rosemary had the highest ash and fiber contents. The micronutrient composition ranged as follows: iron(3.05-10.9)mg/100g; magnesium(130.8- 638.28)mg/100g; copper(0.00-0.22)mg/100g; zinc(0.76-4.68)mg/100g; calcium(220- 1060)mg/100g; sodium (243.73-475.09)mg/100g; phosphorous(62.88-310.16)mg/100g; vitamin A(162-1011)mg/100g; vitamin B1 (0.20-0.31)mg/100g; vitamin B2(0.01- 0.46)mg/100g; vitamin B3(0.142-4.66)mg/100g; vitamin B9(3.90-53.00)mg/100g; vitamin C(54.34-73.65)mg/100g and vitamin E(0.21-24.93)mg/100g. Njangsa had higher magnesium, calcium and phosphorous, while rosemary contained more vit C., zinc and iron. Generally, the three spices were nutritious and should be utilized more in the diet and development of food supplements and nutraceuticals