Physicochemical characterization and enhancement of the antioxidant potential of Ocimum gratissimum enriched pepper soup mix

Abstract

Scent leaf (Ocimum gratissimum) enriched pepper-soup mix continues to remain an indigenous soup delicacy consumed for its nutritional and health benefits. There is however paucity of scientific data underlying its significance which could be further explored to advantage. In this study, dry soup mix was prepared from scent leaf (15%), ginger (30%), black pepper (25%), African nutmeg (17.5%) and scent pepper (12.5%) and evaluated for proximate, anti-oxidative and sensory properties using standard methods. The mix was reformulated to include 10% modified cocoyam (Colocasia esculenta) flour (thickener), 5% fresh and dried tea (Camellia sinensis) leaf following which it was re-characterized Concentration-dependent scavenging activity was observed for the entire samples with nitric oxide radical scavenging activity of scent leaf enriched soup (750 μg/mL) exhibiting the highest value 77% compared to 57.7% for soup containing cocoyam. Total phenol, flavonoid contents and hydrogen peroxide radical scavenging activity differed in all the reformulated samples (p<0.05). A significant increase (≥50%) in DPPH radical scavenging activity was observed as a result of tea leaf addition. The moisture, fat, crude fiber, ash, protein of the enhanced scent leaf enriched pepper-soup mix was 7.55, 28.4, 8.0, 6.2% and 11.2%, respectively. There was a significant difference (p<0.05) in the sensory qualities (color, aroma, taste, consistency and overall acceptability) between scent leaf and enhanced tea leaf pepper soup mix. The antioxidant potential, nutrient content and sensory attributes of this enhanced pepper soup mix holds great promise in further combating oxidative stress as in some disease conditions and rapid ageing.