Abstract and introduction

Abstract

Condiments are food substances that are made primarily made to enhance the taste and other properties of food. Condiments and spices have been prepared traditionally from ancient times for various reasons. This processes of preparation which involves mainly natural fermentation still occurs in most developing countries while other varying forms exists in Europe. Traditional condiments have various nutritional benefits if hygienically prepared and packaged. Modern condiments and spices include chemical food preservatives, pascalization, biopreservation, the use of glutamate salts, emulsifiers, sweeteners amongst others etc. Metabolism of Glutamate salts and other Confectioneries in the body has some biochemical effects on the biological system in organs like the blood vessels, liver, kidney amongst others. Monosodium glutamates have been related to activities resulting to oxidative stress, neurological effects and obesity especially after prolonged usage.

Introduction

Condiments and spices are special food substances prepared not for its direct consumption but as additives to enhance the taste, smell and other nutritional qualities. They are food additives that serve to boost appetites, with their characteristic smell and taste. The Presence of volatile essential oils and some amino acids in the plants enables for their sensory distinctiveness (Ehoche and Adeyemi, 2019).

Globally, spices used includes: vanilla, ginger(Zingiber spp), coriander(Coriandrum spp), thyme, nutmeg (Myristica spp), basils(Ocimum spp), pepper mint(Mentha spp), rosemary etc. Over 123 edible fruits have characterized with about 7 indicated as peperish in Nigeria. Food condiments, on the other hand, have an endless list (Isawumi 1981).

Condiments are very important as they have played a large role in the various food habits among the various populations. The use of condiments as a matter of fact is common in almost all diets while varying from culture to culture. Thus, historically, chemically and physiologically, spices and condiments are related (Consumers Report, 1993).

Modern condiments, spices and sweeteners range. from common salts and a variety of monosodium glutamate containing substances in addition to spices. The figure below shows a collection of substances used as spices and condiments globally.

Figure 1 Modern condiments and spices.

Source: Google images

However, most African and Asian condiments are made from seeds of vegetables with a high level of proteins and vitamins. These proteins are further enhanced through fermentation producing a variety of flavors.

Notwithstanding that most people from the poor regions of the globe still constitute a varying interest on local condiments; there is an increasing undecided attitude towards modern industrial based condiments like the glutamates. Glutamates containing substances are linked with cardiovascular and other related diseases.

Local condiments should still retain its appeal for a continuous cultural nutritional and health benefits. It is noteworthy that condiments (as well as spices) have international recognition. Nutrient composition from about 47 crops species commonly used has shown that amongst others, proteins and mineral contents are high and can add nutritional values. More so, when farmed, these crops can be an additional source of income to the farmers in the region (Green et al., 2012).

This is in addition the simplistic methods in production, coupled to the fact that it can be improved upon industrially with

Impressum

Verlag: BookRix GmbH & Co. KG

Texte: Elijah Edache Ehoche
Bildmaterialien: Bookrix
Lektorat: Elijah Edache Ehoche
Satz: Ehoche Edache Elijah
Tag der Veröffentlichung: 18.03.2021
ISBN: 978-3-7487-7753-3

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Widmung:
The Authors dedicate this work to God , various researchers whose efforts were reviewed