Background: Spices are dried aromatic plant materials used to improve the flavour, colour, and taste of foods and are valued for their bioactive compounds and micronutrients. Aims: This study assessed the microbiological quality of selected spices (pepper, fèfè, chilli, and ginge...
Open access
Research Article10.9734/mrji/2026/v36i61758
Mah Alima Esther Traoré, Pingdwindé Marie Judith Samadoulougou-Kafando, Nabèrè Ouattara, Lèdgué Marie Virginie Kaboré, Mamadou Sanou, Adama Lodoun, Bazoin Sylvain Raoul Bazié, Pierre Zabré, Georges Zongo & Charles Parkouda·Microbiology Research Journal International·2025
Bixa orellana is a plant species that provides a natural dye traditionally used in Asia, America, and Africa. This study aims to contribute to a better understanding of the physicochemical, microbiological quality and the conditions of production of spices made from annatto (Bixa...
Open access
Research Article10.9734/mrji/2025/v35i111654
Yahaya, L. E., Igbinadolor, R. O., Okunade, F. A., Ajewole, A. O., Atanda J. F., Jayeola, C. O., Olorundare B. O. & Mustapha K.·Asian Food Science Journal·2024
Due to its functional advantages in addition to its flavor, tea's product diversification has grown in popularity and customer acceptability. In this study, different green tea blends with different amounts of cinnamon, lemon, and ginger (0–30%) were developed. The tea blends' co...
Open access
Research Article10.9734/afsj/2024/v23i3704
This study investigated the production and quality evaluation of selected spices [Ginger (Zingiber officinale), garlic (Allium sativum), turmeric (Curcuma longa) and clove (Syzygium aromaticum)]. The spices were labeled GP (garlic powder), TP (turmeric powder), CP (cloves powder)...
Open access
Research Article10.9734/afsj/2022/v21i11595
The aim of this research was to investigate the impact of extraction solvents on the non-phenolic phytochemical profiles of selected spices (Ocimum viride, Monodora myristica, Monodora tenuifolia and Tetrapleura tetraptera) and spice-treated foods in southern part of Nigeria. The...
Open access
Research Article10.9734/afsj/2021/v20i1230387
An innovative spicy chocolate was developed in this study by partial replacement of cocoa nibs with different selected spice powders of: Ginger (G11), Garlic (G12), Clove (C13), Cinnamon, (C14), Turmeric (T15), Aframomum danielli (A16), Aframomum melegueta (A17), Thyme (T18), Bla...
Open access
Research Article10.9734/afsj/2019/v13i430117
The study was carried out to examine the antibacterial, antifungal activity, and minimum inhibitory concentrations (MIC) of the petroleum ether, aqueous and ethanolic extracts of Tetrapleura tetraptera and Piper guineense in additional to their phytochemical screening and proxima...
Open access
Research Article10.9734/AJMAH/2016/29362
Aims: It was aimed at determining the antilisterial activity of aqueous and ethanol extracts of Thymus vulgaris L, Allium sativum L, Piper guineense Schum and Thonn, Monodora myristica (Garrtn) Dunal and Xylopia aethiopica (Dunal) A Rich and Ocimum gratissimum L. Study Design: Th...
Open access
Research Article10.9734/BMRJ/2016/26893