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ABSTRACT
This study investigated the chemical composition, physical characteristics, processing methods, and packaging of common leafy and stick spices in Nigeria, specifically bush apple leaf (Casimiroa edulis), bay leaf (Laurus nobilis), scent leaf (Ocimum gratissimum), curry leaf (Murraya koenigii), lemongrass leaf (Cymbopogon citratus), and African licorice stick (Anogeissus leiocarpus). Through comprehensive analysis, we identified the volatile compounds and chemical constituents responsible for the distinct sensory profiles of these spices, providing insights into their optimal culinary uses and potential health benefits. The materials and methods Involved the collection of fresh samples of each spice, which were then subjected to physical characterization, including measurements of leaf size, density, and surface area. Chemical analysis was conducted using gas chromatographymass spectrometry (GC-MS) to identify and quantify the volatile compounds. Various processing methods, such as drying and grinding, were evaluated to determine their impact on the chemical integrity and quality of the spices. Additionally, packaging materials were tested for their effectiveness in preserving the spices’ quality over time.
