PROXIMATE ANALYSIS AND NUTIRITIONAL EVALUATION OF ALLIGATOR PEPPER (AFROMOMUM MELEGUATA)
Abstract
This study investigated the proximate composition of alligator pepper (Aframomum spp.) to determine its nutritional value and potential applications in food and medicinal systems. The sample was analyzed for moisture, ash, crude fiber, crude lipid, crude protein, and carbohydrate content using standard AOAC methods. The results showed that alligator pepper contained 4.66 ± 0.28% moisture, 2.33 ± 0.28% ash, 15 ± 0.5% crude fiber, 8.5 ± 0.5% crude lipid, 7.43 ± 0.05% crude protein, and 62.08±0.01% carbohydrate. The low moisture content indicates good shelf stability and reduced susceptibility to microbial deterioration. The moderate ash and protein values reflect the presence of essential minerals and bioactive compounds, while the relatively high crude fiber suggests potential digestive and therapeutic benefits. Carbohydrates were the most abundant component, indicating that the seed serves primarily as an energy source. Overall, the findings reveal that alligator pepper is a nutrient-rich spice with considerable nutritional and functional potential, supporting its culinary and ethno medicinal uses. The study provides baseline data for further research on the nutritional quality, health benefits, and industrial application of alligator pepper.
Full-Text Access Notice
In accordance with the NERD Policy on promoting peer-reviewed publication, public access to the full text of a project, thesis or dissertation is restricted for three years, allowing the author and supervisors sufficient time to pursue peer-reviewed publication.
During this period, researchers with legitimate academic or research purposes may request authorisation directly from the author to enable NERD to release the indexed full texts of the work using the form below.