Evaluation of Oxalate Content of Some Indigenous and Produced Spices and Seasonings in Ghana

In this paper, six indigenous (LS) and fifteen industry produced spices and seasonings (IPS)  available to consumer have been examined for its oxalate content using Ultra Violet –Visible spectroscopy with a view to provide useful information towards their effective use. The oxalate content of the LS was found to be between 0.74±0.04 –4.99±0.26 mg/g whereas that of the IPS was between 0.05±0.0-7.5±0.0 mg/g. Although the LS recorded a higher average oxalate content than the IPS, the difference was not statistically significant (p<0.05). Among the IPS samples curry based spices had higher oxalate content. Keywords: anti-nutritional factors, oxalate, seasonings, spices, Ghan