Determination of the Physicochemical Composition of Processed Powdered Pepper (Capsicum spp.) Sold in Selected Markets in Makurdi, Benue State, Nigeria

• Paul A. OMALE

  Author

• Hammed O. SALAUDEEN

  Author

• Sunday S. IGILA

  Author

• Enoch T. CHIN

  Department of Agricultural and Biosystems Engineering, Joseph Sarwuan Tarka University Makurdi, Benue State, Nigeria

  Author

The physicochemical quality of processed powdered pepper influences its nutritional value, shelf stability, safety, and consumer acceptability. However, information on the molecular characteristics of commercially processed powdered pepper sold in Nigerian markets remains limited. This study characterized processed powdered pepper (Capsicum spp.) obtained from three major markets in Makurdi, Benue State, Nigeria. Wurukum, Modern, and North Bank markets using a laboratory-prepared sample as a control. Fourier Transform Infrared Spectroscopy (FTIR) was employed to identify major functional groups within the spectral range of 4000–400 cm⁻¹. Characteristic absorption bands associated with hydroxyl groups, proteins, lipids, phenolic compounds, and pigment-related conjugated structures were detected in all samples. Protein-associated Amide I and Amide II bands occurred at approximately 1637 and 1542 cm⁻¹, while lipid-related absorption bands were observed between approximately 3011 and 1745 cm⁻¹. Variations in peak positions and spectral intensities among samples indicated differences in moisture-associated, protein-associated, and pigment-related spectral responses, which may reflect differences in processing and storage conditions. Statistical analysis showed significant differences (p < 0.05) in moisture-, protein-, and pigment-related spectral responses, whereas lipid- and phenolic-related responses did not differ significantly among the samples. The North Bank sample exhibited relatively stronger pigment- and phenolic-associated spectral features, while the control and Modern Market samples showed comparatively stronger moisture- and protein-related features. The results demonstrate the influence of commercial processing and post-harvest handling on the molecular characteristics of powdered pepper and highlight the potential of FTIR spectroscopy as a rapid, non-destructive tool for comparative quality assessment of processed spices.

• 46_Omale et al. (2026)

Copyright (c) 2026 Paul A. OMALE, Hammed O. SALAUDEEN, Sunday S. IGILA, Enoch T. CHIN (Author)

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.