The Nutrient, Mineral and Anti-Nutrient Studies of Two Indigenous South African Spices

Abstract

The two South African spices named Lippia javanica (Izinziniba) and Foeniculum vulgare (Imbambosi) were studied for its proximate principles, minerals, vitamins and anti-nutrients properties. The experiment shows that L. javanica had higher figure in its lipids, fibres and carbohydrates contents. This implies that L. javanica may help the body to maintain an internal distention for proper peristaltic movement of the intestinal tract than F. vulgare will do. While, the protein, ash, moisture contents were more in F. vulgare, this may be the reason, more elemental composition were observed in it because the level of ash, moisture and protein contents determines its minerals or inorganic components. Elements such as Nitrogen (N), Potassium (K), Magnesium (Mg) and Sodium (Na) were observed to be more to mentioned few, the Ca/P levels of both plants was observed to be more than 0.5 which is the minimum ratio required for favourable calcium absorption in the intestine for bone formation. Likewise both plants shows no significant differences in its anti-nutrients levels such as the phytate, oxalate and tannin contents, but L. javanica had more of Vitamin A and E levels, compared to F. vulgare with better Vitamin C, Cyanide and Saponin contents. In general, spices have been reported to contribute to the average requirement for different nutrients. Polyphenols such as tannins have anticancer properties, so beverages such as green tea that contain large amount of these compounds might also be good for maintenance of human health despite its anti-nutrient properties. Comparatively, L. javanica has a better nutrient composition than F. vulgare.