EVALUATION AND PRODUCTION OF LOCAL SPICES USING ALLIUM (GARLIC) AND CURCUMA LONGA (TURMERIC) FOR HOUSEHOLD USAGE OF STAFF OF FEDERAL COLLEGE OF EDUCATION (TECHNICAL), ASABA

Abstract

This study focused on the production and evaluation of a composite spice formulated from garlic (Allium sativum) and turmeric (Curcuma longa) in a 1:1 ratio. The aim was to enhance the nutritional, functional, and sensory qualities of locally available spices through blending. The powders were prepared, mixed, and analyzed for proximate composition, phytochemical constituents, antioxidant activity, sensory attributes, and functional properties using standard laboratory procedures. Results revealed that the blended spice exhibited a balanced proximate composition, including protein (13.40%), fat (1.90%), ash (4.40%), and carbohydrate (68.80%). The coexistence of allicin (1.25 mg/g) and curcumin (1.96 mg/g) in the mixture improved the total phenolic (7.40 mg GAE/g) and flavonoid (4.85 mg QE/g) contents, thereby enhancing antioxidant potential. The DPPH radical scavenging activity of the blend (68.55%) was intermediate between garlic (61.25%) and turmeric (74.10%), indicating synergistic antioxidant behavior. Sensory evaluation showed that the 1:1 garlic–turmeric blend was the most preferred in color (4.5), aroma (4.6), taste (4.4), and overall acceptability (4.7). Functional property analysis demonstrated moderate bulk density (0.56 g/cm³), good water absorption (103.8%), and oil absorption capacity (89.1%), suggesting enhanced dispersibility and flavor retention. The study concludes that blending garlic and turmeric produces a functionally superior and nutritionally balanced spice with improved antioxidant and sensory qualities. The 1:1 garlic–turmeric blend is therefore recommended for household and commercial applications as a natural seasoning alternative to synthetic additives.