Proximate analysis and mineral content of three commonly used seasonings in Nigeria

Abstract

Three common brands of seasonings labeled X, Y, Z were analyzed for proximate, monosodium glutamate (MSG), and mineral composition. The moisture content of the samples was found to range between 0.99 and 3.01%. Crude protein, crude fat and ash contents were : 9.18-12.87 ; 2.50-3.50 and 54.00-75.00% dry matter (DM) respectively. MSG content ranged between 0.34 and 0.67%. The concentrations of some metals-copper(Cu), zinc(Zn), cadmium(Cd), and lead(Pb) were determined using Atomic Absorption Spectroscopy and the results revealed that some of these metals were present in some brands but absent in others.