TABLE OF CONTENTS
Title Page ii
Approval Pageiii
Dedication iv
Acknowledgement v
Table of Contentvi
Abstract ix
CHAPTER ONE
1.0Introduction1
1.1Objective of the Project6
CHAPTER TWO
2.0Literature Review 7
2.1The Natural Heal Perspective of Culinary Herbs and Spice8
2.2Morphology and Description of Some
Particular Culinary Herbs and Spices 11
2.3Chemical Constituents of Culinary Herbs and Spices 16
2.4The Essential Roles of Culinary Herbs and Spices25
2.5Essential Oils28
2.6Oleoresins30
2.7Advantages of Oleoresins Over Convectional Spices and Herbs31
2.8Oleoresin Manufacture34
2.9Relative Flavour Strength of Some Spices34
2.10Autoxidation35
2.11Lipid Deterioration 36
2.12Control of Oxidation39
2.13Mechanisms of Antioxidant40
CHAPTER THREE
3.0Materials and Methods 42
3.1Sample Collection and Storage Prior to use42
3.2The Equipments Used42
3.3The Reagents Used43
3.4Methods of Materials Preparation44
3.5Proximate Analysis 45
3.6Extraction of Oleoresins 51
3.7Samples Preparation52
3.8Peroxide Value Determination 53
3.Thiobarturic Acid Value Determinations54
CHAPTER FOUR
4.0Results and Discussion on the Spices56
4.1Result of Proximate Analysis on the Spices 56
4.2 Result of Peroxide Value and Thiobarbituric Acid Value 57
CHAPTER FIVE
5.0Conclusion and Recommendation61
5.1Conclusion61
5.2Recommendation 62
References63
Appendix I65
Appendix ii 71
