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Trends in Applied Sciences Research
  Year: 2019 | Volume: 14 | Issue: 4 | Page No.: 215-225
DOI: 10.3923/tasr.2019.215.225
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Chemical Composition and Biological Effects of Yaji: A Popular Nigerian Composite Suya Sauce

Erhirhie Earnest Oghenesuvwe

The use of spices in the food industry has been practiced since ancient period. As a means of optimizing the standard and patronage of existing species in this present day, a combination of 2 or more spices as a condiment is being adopted by producers. One of these instances is Yaji, a composite spice consisting of 7 ingredients which serves as a Suya/meat sauce in Nigeria. This study aimed to evaluate the health benefits and toxicity outcome of a Nigerian composite meat sauce “Yaji” in light of previous studies. Information was sourced from electronic databases, Pubmed and Google scholar engines. Yaji’s chemical constituents, biological effects, microbial and toxicity profiles and regulatory measures in the improvement of its quality were discussed. From animal data, Yaji possesses health benefits in obesity and cardiovascular disorders besides its culinary usefulness, but also revealed more toxicity and poor microbial standard. Although, the outcome of some animal studies were contrasting, clinical studies using human volunteers are still required to validate the outcome of preclinical studies. In addition, a better regulatory measure in the production and vending processes of Yaji is required.
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How to cite this article:

Erhirhie Earnest Oghenesuvwe , 2019. Chemical Composition and Biological Effects of Yaji: A Popular Nigerian Composite Suya Sauce. Trends in Applied Sciences Research, 14: 215-225.

DOI: 10.3923/tasr.2019.215.225






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