Plant Foods for Human Nutrition

, Volume 49, Issue 2, pp 133–137

Nutrient and antinutrient composition of three varieties ofPiper species

  • E. U. Isong
  • I. B. Essien

DOI: 10.1007/BF01091970

Cite this article as:
Isong, E.U. & Essien, I.B. Plant Food Hum Nutr (1996) 49: 133. doi:10.1007/BF01091970


The proximate composition of three varieties ofPiper guineense (Odusa — Ibibio/Efik) viz. ‘Uyat Odusa’ (cultivated and peppery), ‘Eting-keni Ikot’ (wild forest variety) and ‘Eting-keni mben inyang’ (wild, riverine variety), were determined using available standard methods. Also determined were mineral, antinutrient and ascorbate levels. The cultivated pepperic variety had the highest content of crude protein and moisture (18.9% and 97% respectively) while the wild, riverine variety had the highest content of ether extract, carbohydrate and calories (7.79%, 63.38% and 398 cals respectively). The cultivated variety had appreciable amounts of phosphorus (1.12 mg/100 g), potassium (1.2 mg/100 g), sodium (0.24 mg/100 g), zinc (0.18 mg/100 g), and copper (0.18 mg/100 g) while the forest variety contained more of calcium (12.38 mg/100 g), magnesium (1.21 mg/100 g) and iron (0.85 mg/100 g). The wild riverine variety appeared to have the least mineral content but had the highest ascorbate level of 173.4 mg/100 g. Of four antinutrients assayed, the cultivated pepperic one had the least quantities while the forest variety was highest in hydrocyanic acid (85.8 mg/100 g) and glucosinolates (0.20 mg/100 g). The wild riverine variety had the highest level of total oxalate (165.0 mg/100 g). These quantities are however far below documented toxic levels.

Key words

Piper guineenseSpiceProximate compositionMineralsAntinutrientsAscorbateVarietal differences

Copyright information

© Kluwer Academic Publishers 1996

Authors and Affiliations

  • E. U. Isong
    • 1
  • I. B. Essien
    • 1
  1. 1.Department of BiochemistryUniversity of UyoUyoNigeria