Physical and biochemical characteristics of some korarima accessions (Aframomum corrorima (Braun) P. C. M. Jansen) collected from major growing regions of southern and southwestern Ethiopia

Full text

Sky Journal of Food Science Vol. 4(1), pp. 001 - 009, February, 2015
Available online http://www.skyjournals.org/SJFS
©2015 Sky Journals
Full Length Research Paper
Physical and biochemical characteristics of some
korarima accessions (Aframomum corrorima (Braun) P.
C. M. Jansen) collected from major growing regions of
southern and southwestern Ethiopia
Haimanot Mitiku1*, Ali Mohammed2 and Digafie Tilahun1
1Tepi National Spices Research Center P. O. Box 34, Tepi, Ethiopia.
2Jimma University College of Agriculture and Veterinary Medicine, P. O. Box 1643, Jimma, Ethiopia.
Accepted 16 December, 2014
Capsules of korarima collected from four major growing regions of south southwestern Ethiopia at peak
harvesting time, November and December 2011 were evaluated for the different physical and biochemical
qualities. According to result obtained from analyzing capsules and seeds physical characters significant
(p<0.05) variations existed in terms of capsule length (CL), diameter and circumference, single fresh capsule
weight, number of seeds per capsule, seed to husk ratio, seed length (SL), seed diameter and hundred seed
weight. A significant (p<0.05) variation was also obtained from seeds quality traits such as volatile oil, oleoresin
contents and proximate compositions. The mean values of the capsules and seed physical traits showed that
the average CL and SL varied from 4.8 to 6.7 cm and 3.56 to 3.89 cm, respectively among the different samples.
Fresh capsule weight ranged from 17.2 to 27.4 g, seed number per capsule varied from 122.6 to 232.8 and
hundred seed weight ranged between 1.39 and 2.34 g. The mean values of seed biochemical traits showed that
volatile oil content ranged from 0.9 to 3.2 (v/w%) and oleoresin content ranged from 2.2 to 7.8 (w/w%). The
results from proximate analysis revealed that the percentage mean values were within a range of 7.4 to 48.4
crude fiber, 1.25 - 2.85 crude fat, 3.08 to 15.38 ash, 6.87 to 7.95 crude protein and 26.12 to 61.01 carbohydrate
contents. The overall result show that there is variability in physical and biochemical parameters among
korarima samples of different regions. The variation may be linked to varietal, environmental, edaphic factors
and/or management practices. The results obtained may contribute for further breeding and quality
improvement purposes.
Key words: Afframomum corrorima, capsule, seeds, physical and biochemical, quality.
INTRODUCTION
Korarima (Aframomum corrorima (Braun) P. C. M.
Jansen) is herbaceous, perennial and aromatic species
classified in the monocotyledonous family Zingiberaceae,
native to Ethiopia. The plant consists of an underground
rhizome, a pseudo stem, and several broad leaves and
resembles Elettaria species morphologically. Mature
*
Corresponding author. E-mail: haimi27@yahoo.com.
korarima can reach a height of 1-2 m. It sets seed after 3-
5 years of planting depending on the planting materials
used and it continue to bear seeds for a number of
decades (Eyob, 2009). The plant is propagated both by
seeds and rhizome parts (Ravindran et al., 2002; Girma
et al., 2008).
Korarima, also called ‘‘false cardamom’’, spice has
been part of daily Ethiopian dish in preparation of curry

2 Sky J. Food Sci.
powder for culinary purposes. It is mainly harvested from
wildly grown plants in the forests of many places of south
and south western parts of Ethiopia. The dried fruit
mixture of different clones is sold on almost every
Ethiopian market, and is quite expensive, relative to other
spices. In the production areas, fresh fruits are sold too,
rarely only the seeds (Jansen, 1981). Korarima seeds are
used in Ethiopia to flavor all kinds of sauces locally called
‘wot’, for which they are ground and usually mixed with
other spices.
Apart from its commercial and nutritional importance
korarima is in demand as a variety of ailments by local
people. The fruit pulp around the seed is eaten especially
before maturity and is chewed as stimulant (Ravindran et
al., 2002). It is traditionally used as tonic, carminative and
purgative drug. Korarima seeds, pods, leaves, rhizomes
and flowers are used in southern Ethiopia as traditional
medicine for human and animal ailments caused by
unknown agents; and particularly used to treat any part of
the animal body upon swelling (Eyob et al., 2008).
Though korarima is indigenous and important cash
crop having a good export potential, it has been one of
the most mishandled crops which a less research
attention has been given. A very few authors have
addressed some issues on korariam plant; indigenous
practices and farm based biodiversity (Eyob et al., 2009),
micro propagation methods (Teffera and Wannakrairoj,
2004, 2006; Eyob, 2009), antioxidant and antimicrobial
activities (Eyob et al., 2008). The essential oil yield and
compositions from leaves, rhizomes, pods and seeds of
was done by Eyob et al. (2007, 2008). However, nothing
has been reported concerning the physical and
biochemical qualities capsule and seed of korariam from
different growing regions. A study of physical and
biochemical properties of this indigenous crop from
different growing regions will give us a range of variability
in terms of important quality traits so that further research
and improvement becomes easier. On top of that, this will
provide information for commercial as well as industrial
exploitation of the spice. This study, therefore,
investigated variation on the physical and biochemical
characteristics of korarima capsules from major growing
regions of southern and southwestern Ethiopia
MATERIALS AND METHODS
Study area
The samples were collected from four korarima growing
administrative zones, Kaffa, Bench Maji, Konta Special
woreda and South Omo Zones from Southern and
southwestern parts of Ethiopia.
Sample collection and preparation
Korarima samples were collected from twenty two
kebeles of four administrative zones of Southern,
Ethiopia. Fully mature red ripe korarima capsules were
collected from each area during the peak harvesting time.
The collected capsules were transported to Tepi National
Spices Research Center (TNSRC) where the drying
process was accomplished. Harvested capsules were
thoroughly washed with pure water to eliminate impurities
such as soil, dirt and other unwanted plant parts. Washed
capsules were allowed to drain water for some time. Sun-
drying of the samples was done on raised bed made of
wire mesh during sunny hours from 10AM to 5PM. The
average maximum and minimum temperature at the time
of Drying was 29.5 and 15.4ºC, respectively. Frequent
mixing up of capsules was done to ensure uniform drying
of the samples. Immediately after drying, the samples
were removed from the drying material. The samples
were taken in triplicate for conducting physical and
biochemical quality analyses. The dried capsules were
crushed using mortar and pestle and the seeds with the
mucilage were separated from the capsules. The seeds
were separated from the mucilage by traditional
winnowing methods using tray. The dried seeds were
then ground at the post-harvest management laboratory
at Jimma University College of Agriculture and Veterinary
Medicine, Ethiopia (Table 1).
Laboratory analysis
Physical characteristics
The physical parameters such as fresh capsule diameter,
length of fresh capsules, fresh weight of single capsule,
fresh capsule circumference, dry weight of seeds per
capsule, seed to husk ratio, hundred seed weight,
number of seeds per capsule, seed length, seed
diameter, capsule and seed shape indices were taken.
Hydro-distillation of essential oils
The essential oil extraction was carried out using hydro-
distillation method. Samples of korarima were
hydrodistilled in a Clevenger type apparatus for 4 h (Eyob
et al., 2007). The oils were collected and dried over
anhydrous sodium sulphate. Oil yield was estimated on
volume by weight (v/w) basis.
Acetone extractable solutes (Oleoresin)
Oleoresin of korarima seeds was determined by acetone

Mitiku et al. 3
Table 1. List of places and altitudes considered for korarima sampling.
Sampling sites (kebeles)
Zones/special woredas
Woredas
Altitude (masl)
Michiti
Keffa
Gimbo
1800
Keja Araba
Keffa
Gimbo
2100
Bita Chega
Keffa
Gimbo
1800
Boba Gecha
Keffa
Decha
1350
Shapa
Keffa
Decha
2100
Eremo
Keffa
Decha
1952
Dukara Weshi
Keffa
Chena
1700
Kuta Shory
Keffa
Chena
1950
Wana Bola
Keffa
Chena
1650
Baita
Bench Maji
Shewa Bench
2350
Golish
Bench Maji
Shewa Bench
2250
Maz
Bench Maji
Shewa Bench
2100
Gisu
Bench Maji
Debub Bench
1725
Gaus
Bench Maji
Debub Bench
1800
Adisu Zemikn
Bench Maji
Debub Bench
1750
Gachit
Bench Maji
Menit Goldya
1900
Girsha
Bench Maji
Menit Goldya
1650
Kobut
Bench Maji
Menit Goldya
1625
Metser
South Omo
South Ari
1500
Zenba
South Omo
South Ari
1650
Pelpa
South Omo
South Ari
1750
Seri Shewa
Konta
Konta
1500
extract method using soxhlet apparatus. Thirty grams of
ground sample was weighed and put into a paper
extraction thimble, a cup made of whatman 1 filter paper.
The thimble, containing sample was placed in the
container of the extractor. Condenser was fixed on to it.
The apparatus was assembled and started the extracting
with acetone as solvent. Extraction was extended to 4-6
h. After the process the extract was transferred in to a
beaker quantitatively. On a steam bath (Heidolph, rotary
evaporator, Germany) the solvent was evaporated
completely. When the last traces of acetone were
evaporated, the container was placed in a hot air oven at
110±2ºC until two consecutive weightings taken at 11/2-h
intervals did not differ by more than 1 mg (ASTA, 1997).
Proximate analysis
The samples were determined for their proximate
composition of moisture content, crude protein content,
crude fat content, crude fiber content and ash content
using the method of AOAC (1990). Carbohydrate content
was calculated by the difference.
Statistical analysis
Analysis of variance was done using the General Linear
Model procedure of Statistical Analysis Systems (SAS,
2010) version 9.2 to determine the significance of
variation among samples. Means of the samples were
compared using Least Significant Difference (LSD) test at
5% probability level. The treatment means showing
significant differences were separated by using the small
letters a to z. Bartlett’s test for homogeneity of variance
was done using Minitab 15 (Minitab version 15, Minitab
Inc., State College, PA, USA) statistical software to check
the validity of the data and transformation of data was
carried out for those who failed the test. The mean values
of transformed data’s were presented after
retransformation was carried out.
RESULTS AND DISCUSSIONS
Capsule length, diameter and circumference
The maximum average capsule length (CL) in centimeter
was observed in Eremo and Wana Bola samples (6.73)
which were statistically at par with Boba Gecha (6.60),

4 Sky J. Food Sci.
Keja Araba (6.51), Dukara Weshi (6.49) and Kuta Shoray
(6.22) but significantly superior to the rest of the samples.
Samples collected from Maz showed the least (4.81)
capsule length. Sample collected from Gisu was the
maximum in terms of average capsule diameter (3.39)
which was at par with Girsha (3.34) Adisu Zemikn (3.31),
Gaus (3.25), Pelpa (3.22), Dukara Weshi (3.13), Kobut
(3.12), Boba Gecha (3.11) and Metser (3.11) and
followed by Eremo (3.09). Sample collected from Michiti
scored the least (2.80) from the others. The observed
capsule length and diameter was comparable to the
earlier studies of Jansen (1981) and Fissiha (2012) who
reported up to ca 6 cm, 6.18 cm long and 3.5 cm, 3.71
cm diameter for mature red korarima capsule,
respectively. The maximum capsule circumference was
observed in Boba Gecha (11.10) and it was statistically at
par with Eremo (10.93), Dukara Weshi (10.83), Kuta
Shoray (10.77), Adisu Zemikin (1073), Keja Araba
(10.66) and Shapa (10.46) but significantly different from
the rest of the samples. Sample from Maz was the least
(9.22) in terms of capsule circumference.
Capsule and seed shape indices
The ANOVA result show that a significant (p<0.01)
variation was observed both in terms of capsule and seed
shape indices of the korarima samples. With regard to
capsule shape index, Baita sample significantly different
from the others. Sample from Kobut was significantly
different from the others except with that of Gachit and
Eremo samples whereas Wana Bola was significantly
different from Gachit and Kobut but not significantly
different from the rest. According to results presented in
Table 2 capsule shape index was varied from 2.56 to
1.90. The highest value for capsule shape index was
obtained from Kobut which was at par with Gachit (2.36)
and Eremo (2.35) but significantly different from the rest.
The least index of capsule shape was found from Baita
sample. In addition to this, the highest index of seed
shape was obtained from Baita (1.43) followed by Michiti
(1.35) and Zenba (1.34) whereas Kobut scored the least
(1.23). In most of the samples the capsule shape index
was greater than 2 (Table 2). Therefore, according to
IPGRI (1994) most of the fruits were ovoid shape than
Globose. Shape analysis of agricultural products is
growing in importance due to many factors including
consumers’ choices, industrial processing, cultivar
description and selection (Costa et al., 2011).
Fresh capsule weight
A highly significant (p<0.01) difference was observed for
fresh capsule weight among the samples. Samples from
Adisu Zemikn showed the highest fresh capsule weight,
(27.44) statistically at par with Gachit (27.32 g), Boba
Gecha (25.00 g), Eremo (24.92 g), Girsha (24.39 g), Gisu
(24.21 g), Dukara Weshi (23.95 g) and Baita (23.88 g);
however, it was significantly superior over the rest of the
samples. Samples collected from Kobut and Michiti had
the least, 18.59 and 17.22 g, respectively, in respect of
fresh capsule weight. In a previous study, Fissiha (2012)
found medium (22.52 g) result for fresh weight of red
korarima capsule collected from Masha zone. In the
present study a high heterogeneous groups was obtained
in terms of fresh capsule weight.
Seed number per capsule
A highly significant (p<0.01) variation was observed
among the samples in terms of seed number per capsule
(Table 2). A significantly higher number of seeds per
capsule were obtained in Boba Gecha (232.80) sample
followed by Michiti (211.20), Golish (203.00) and Maz
(201.20). Maz was at par with Gachit (193.80) in respect
of seed number per capsule. On the other hand samples
from Shapa, Baita and Metser had the smallest number
of seeds per capsule which were counted as 147.60
137.00 and 122.60, respectively. So far no published
result has been reported concerning variation in seed per
capsule of korarima from different growing regions.
However, the present result was much higher than
previously reported for 45-60 seed per capsule of
korarima (Jansen, 1981). The high variation in seed
number per capsule among the korarima samples may
give a high advantage so that selection and further
improvement can be done through breeding.
Seed to husk ratio (SHR)
The samples varied significantly (p<0.01) in terms of
seed to husk ratio (SHR). The highest SHR was
observed in Keja Araba (2.76) followed by Bita Chega
(2.72), Adisu Zemikin (2.68) Maz (2.61). The lowest ratio
of seed over husk was revealed in Eremo (2.07) and
Michiti (1.72) samples. In this trait the samples were
significantly different from each other except Baita and
Girsha samples. In comparable with the current finding, in
a previous study Fissiha (2012) reported 2.42: 1 to 3.36:
1 ratio of seed over husk for korarima collected from
Masha area.
Seed length and diameter
A significant (p<0.05) difference was observed among the

samples on the seed length. The maximum seed length
was measured in Gisu (3.89 mm) which was statistically
at par with Michiti (3.87 mm), Zenba (3.85 mm), Baita
(3.85 mm), Kobut (3.85 mm), Shapa (3.80 mm), Keja
Araba (3.79 mm), Seri Shewa (3.79 mm), Wana Bola
(3.79 mm), Kuta Shoray (3.76 mm) and Dukara Weshi
(3.75 mm) but significantly superior over the rest of the
samples. Maz (3.56 mm) and Gachit (3.60 mm) had the
minimum seed length. A significant (p<0.05) variation
was obtained among the samples in terms of seed
diameter. The maximum mean of seed diameter in
millimeter was found in Gisu (2.97) which was at par with
Kobut, Shapa, Eremo, Kuta Shoray, Seri Shewa, Gaus,
Keja Araba, Zenba, Boba Gecha, Dukara Weshi and
Michiti; however, it was significantly different from the rest
of the samples. On the other hand, Girsha and Baita
recorded the least with values 2.79 and 2.70mm,
respectively. The present result is in agreement with
Jansan (1981) and Fissiha (2012) who reported 2-5 and
2.27-5.27 mm diameter for korarima seeds respectively.
Hundred seed weight
Data on hundred seed weight indicated that there was
significant (p<0.01) difference among the samples (Table
2). The highest average hundred seed weight was
recorded in Keja Araba (2.34 g) sample which was at par
with Kuta Shoray (2.34 g) and Eremo (2.32 g) but
significantly superior over the rest of the samples.
Genotypes and localities as influencing factors in
variation of seed weight were reported by Hussain (2011)
in Elaeagnus umbellata (Thunb) fruit from Rawalakot
(Azad Kashmir) Pakistan.
Biochemical parameters
Essential oil
A significant (p<0.01) variation was observed among the
samples in terms of essential oil yield (Table 3). The
highest average (v/w) percentage of essential oil yield
was obtained from Eremo (3.19) and was statistically at
par with Pelpa (3.17) but significantly different from the
rest of the samples. Lower essential oil yields were
recorded for Samples collected from South Bench
woreda, Gaus (0.94) kebele than the others. In general
the essential oil yield was varying from 3.17 to 0.94 (v/w)
among the locations. Variation in yield of essential oil as
affected by stage of maturity at harvest and postharvest
operations was reported by Fissiha et al. (2014). The
result indicated that, the oil yield varied from 2.82 to 5.53%
Mitiku et al. 5
among the samples of various maturity stage and
postharvest operations. Based on this, the essential oil
yield of korarima samples in the current study can vary
further following different post-harvest operations.
Hymete et al. (2006) reported the yield of korarima
essential oil extracted from dried seeds as 3.77% (v/w).
In our study, volatile yields from only two sites, namely
Eremo (3.19%) and Pelpa (3.17%) were comparable to
the earlier reports, however, the rest of the samples were
lower as compared to previous reports. Eyob et al. (2007)
reported the essential oil yield from dried seeds of
highland korarima. According to the authors, oil yields for
seed (4.30%) was higher when extracted from fresh
samples compared to dried seeds (3.77%).
Oleoresin (w/w %)
The highest weight by weight percentage of oleoresin
content was recorded for sample collected from Pelpa
(7.84) followed by Adisu Zemikn (6.87). However,
oleoresin content of sample collected from Addisu
Zemikin was found at par with Bita Chega (6.78) and
Michiti (6.47) but statistically superior (P<0.01) over the
rest of the samples. Among the samples collected from
different locations oleoresin content ranged from 2.19 to
7.83 (w/w%), while the least value was recorded for
samples obtained from Gaus. The result obtained is
comparable with the previous reports for oleoresin
content (4.87 to 9.16%) (Fissiha, 2012).
Crude fiber content (%)
The data presented in Table 3 indicates that there was
variation among the samples with regard to crude fiber
percentage. Sample from Gachit recorded 48.44 % which
was significantly superior over the rest of the samples
followed by Gaus (31.84%) and Keja Araba (25.47). On
the other hand the least crude fiber percentage was also
obtained from Wana Bola sample (7.44%) followed by
Girsha (10.87%). All the samples were significantly
different from each other in terms of crude fiber content
except korarima samples from Michit and Pelpa. Crude
fiber content of samples from Gachit (48.44%) and Gaus
(31.84%) were somewhat far from the average and
resulted in low oil content. Fissiha (2012) reported
22.85% for maximum crude fiber content of korarima
seeds sample from Masha zone which was by far lower
than the maximum obtained in the present study.
However, both small and high fiber content samples are
important depending on the end use. Fiber helps in the
maintenance of human health and has been known to

6 Sky J. Food Sci.
Table 2. Mean values of physical parameters for capsules and seeds of the korarima samples.
Samples
CL (cm)
CD (cm)
CSI
CC (cm)
SCW(g)
SPC
SL(mm)
SD(mm)
SSI
HSW(g)
SHR
Michiti
5.76defgh
2.80f
2.13d
9.75hijkl
17.22g
211.20b
3.87ab
2.87abcde
1.35b
1.39i
1.72t
keja Araba
6.51ab
3.03cdef
2.21bcd
10.66abcde
22.41bcdef
188.60ef
3.79abcdef
2.90abcde
1.31bc
2.34a
2.76a
Bita Chega
6.11bcdef
2.91ef
2.14d
10.22defghi
20.22defg
166.80i
3.74bcdefgh
2.83cdef
1.32bc
2.22cd
2.72b
Boba Gecha
6.60ab
3.11abcde
2.22bcd
11.10a
25.00ab
232.80a
3.71cdefgh
2.87abcde
1.29bcde
2.30b
2.38i
Shapa
6.27abcd
2.95def
2.29bcd
10.46abcdef
20.77cdefg
147.60k
3.80abcdef
2.95abc
1.29bcde
2.31b
2.33l
Eremo
6.73a
3.09bcdef
2.35abc
10.93ab
24.92ab
167.00i
3.68fghi
2.94abc
1.25cde
2.32ab
2.07r
Dukara Weshi
6.49abc
3.13abcde
2.20bcd
10.83abc
23.95abcd
157.40j
3.75abcdefg
2.87abcde
1.31bc
2.22cde
2.20o
Kuta Shoray
6.22abcde
3.02cdef
2.26bcd
10.77abcd
22.41bcdef
176.80h
3.76abcdefg
2.92abcd
1.29bcde
2.34a
2.55e
Wana Bola
6.73a
3.03cdef
2.15cd
10.39bcdefg
22.56bcde
177.00h
3.79abcdef
2.85abcde
1.33b
2.15fg
2.37j
Baita
5.13ijk
3.04cdef
1.90e
9.83ghijk
23.88abcd
137.00l
3.85abcd
2.70f
1.43a
2.12g
2.12p
Golish
5.45hij
3.07bcdef
2.12d
9.65jkl
22.23bcdef
203.00c
3.70efghi
2.80def
1.32bc
2.19def
2.12q
Maz
4.81k
2.87ef
2.17bcd
9.26l
18.74efg
201.20cd
3.60hi
2.79def
1.29bcde
1.90h
2.61d
Gisu
5.74efgh
3.39a
2.28bcd
10.37bcdefg
24.21abc
178.40gh
3.89a
2.97a
1.31bc
2.12g
2.32l
Gaus
5.63fghi
3.25abcd
2.26bcd
10.32cdefgh
27.32a
157.00j
3.73bcdefgh
2.90abcde
1.29bcde
2.22cd
2.49g
Adisu Zemikin
5.63fghi
3.31abc
2.24bcd
10.73abcd
27.44a
154.40j
3.63ghi
2.85bcde
1.28bcde
2.17ef
2.68c
Gachit
5.00jk
2.86ef
2.36ab
9.22l
19.65efg
193.80de
3.56i
2.90abcde
1.23de
1.88h
2.22n
Girsha
5.98cdefg
3.34ab
2.15cd
10.31cdefgh
24.39abc
177.40h
3.63ghi
2.79ef
1.30bcd
1.90h
2.12p
Kobut
5.47ghij
3.12abcde
2.56a
9.467lk
18.59fg
157.40j
3.84abcde
2.97ab
1.23e
2.10g
1.82s
Metser
5.60fghi
3.11abcde
2.17bcd
10.05fghij
21.65bcdef
122.60m
3.71defgh
2.83cde
1.31bc
2.23cd
2.35k
Zenba
5.27hijk
3.06bcdef
2.16bcd
10.10efghij
21.06cdefg
165.20i
3.85abc
2.89abcde
1.34b
2.25c
2.28m
Pelpa
5.36hij
3.22abcd
2.18bcd
10.43bcdef
21.67bcdef
177.60g
3.71cdefgh
2.84bcde
1.31bc
1.92h
2.47h
Seri Shewa
5.63fghi
3.09bcdef
2.23bcd
9.68ijkl
19.81efg
184.80gh
3.79abcdef
2.91abcde
1.30bcde
2.20de
2.52f
CV (%)
10.59
6.89
7.24
5.90
14.74
14.37
3.06
3.11
4.23
10.18
11.44
Values followed by different letters within a column are significantly different p<0.05 (lsd’s test). *CL: Capsule length, CD: Capsule diameter, CSI: Capsule shape index, CC: Capsule circumference,
SCW: Single capsule weight, SPC: Seeds per capsule, SL, Seed length, SD, Seed diameter, SSI: Seed shape index, HSW: Hundred seed weight, SHR: Seed to husk
reduce cholesterol level in the body (Bello et al.,
2008). Fiber diets promote the wave-like
contraction that move food through the intestine,
high fibre food expands the inside walls of the
colon, easing the passage of waste, thus making
it an effective anti-constipation.
Crude fat content (%)
There was a significant (P<0.01) variation among
the samples regarding the crude fat content
(Table 3). Sample from Gachit recorded the
higher crude fat content (2.85%) which was at par
with Pelpa (2.83) and followed by Shapa (2.65).
The crude fat content ranged from 1.25 to 2.85

Mitiku et al. 7
Table 3. Biochemical contents and proximate compositions of dried seeds of the korarima samples.
Samples
EO* (v/w%)
OC (w/w%)
CFBR (%)
CF (%)
Ash (%)
CP (%)
CH (%)
Michiti
2.16c
6.47bc
18.30i
2.25f
7.73f
7.95a
52.72ij
keja Araba
1.36fg
3.25j
25.47c
2.18g
3.70o
7.51f
48.35n
Bita Chega
1.63d
6.78b
11.74p
2.50d
6.96h
7.47g
59.02c
Boba Gecha
1.46def
4.08gh
24.04e
2.43e
5.35k
7.46g
48.56n
Shapa
1.56def
3.96ghi
12.20o
2.65b
7.74f
6.89o
57.91d
Eremo
3.19a
4.85ef
13.44n
2.50d
6.21i
7.20k
59.25c
Dukara Weshi
2.41b
5.38de
22.17f
1.93j
5.55j
7.63e
50.90l
Kuta Shoray
1.46def
3.84ghij
24.30d
2.38e
3.90n
7.41h
50.34m
Wana Bola
1.63d
4.86ef
7.435u
2.15g
9.75e
7.46g
61.06a
Baita
1.52def
3.67hij
11.40r
2.28f
10.88c
7.50f
55.29g
Golish
0.98i
3.18jk
13.90l
2.43e
12.92b
7.31i
50.62lm
Maz
1.58def
3.84ghij
11.07s
2.00i
7.72f
7.26j
59.80b
Gisu
1.21gh
3.50hij
11.57q
2.00i
4.49m
7.73d
61.21a
Gaus
0.94i
2.19l
31.84b
2.38e
3.52p
6.87o
43.03o
Adisu Zemikin
1.38efg
6.87b
13.77m
2.58c
10.24d
7.03m
54.60h
Gachit
1.08hi
3.37ij
48.44a
2.85a
3.21q
7.80b
26.13p
Girsha
1.51def
2.53kl
10.87t
2.15g
15.36a
7.08l
52.16k
Kobut
1.11hi
3.59hij
15.30k
2.08h
7.38g
6.90o
55.69f
Metser
2.53b
3.70ghij
21.57g
2.43e
4.65l
7.00n
52.92i
Zenba
1.60de
5.98dc
18.80h
2.30f
6.96h
7.26j
52.45jk
Pelpa
3.17a
7.84a
18.44i
2.83a
3.08r
7.06l
56.43e
Seri Shewa
2.15c
4.38fg
16.44j
1.25j
12.91b
7.78c
50.35m
CV (%)
37.16
4.53
14.98
14.62
25.04
4.29
14.13
Values followed by different letters within a column are significantly different p<0.05 (lsd’s test). * EO: Essential oil, OC: Oleoresin content,
CP: crude protein, CF: Crude fat, CFBR: Crude fiber, CH: Carbohydrate.
and the least amount was obtained from Seri Shewa.
Although those with low oil content are relegated as a
source of oil commercially, they can be recommended as
part of weight reducing diets (Bello et al., 2008). In the
present study the average crude fat content of the
korarima samples was lower than Afframomum
longiscapum (7.13%) and Afframomum melegueta
(6.14%) seeds; however, it was comparable with crude
fat obtained from Afframomum sceptrum which were
previously reported by Aliyu et al. (2012), Erukainure et
al. (2011) and Ibekwe and Orok (2010), respectively.
Ash content (%)
According to the results on Table 3 ash content of the
samples ranged from 3.08 to 15.36%. The highest ash
content was recorded by Girsha (15.36%) followed by
Golish (12.92). Sample from Golish was found at par with
Baita (10.88) but significantly different from the rest of the
samples. The least ash content was recorded by Pelpa of
South Omo (3.08). Most of the korarima samples were
found superior over the previously reported ash contents
(5.45%) (Fissiha, 2012). The ash content of a sample
gives an idea about the inorganic content of the samples
from where the mineral content could be obtained (Bello
et al., 2008). Samples with high percentages of ash
contents are expected to have high concentrations of
various mineral elements, which are expected to speed
up metabolic processes and improve growth and
development (Bello et al., 2008).
Crude protein content (%)
The analysis of variance revealed that there existed a
significant (p<0.01) variation among the different samples
in terms of crude protein content. Sample from Michiti
registered the highest in protein content (7.95) followed
by Gachit (7.80) whereas, Gaus (6.87) had the least with
no significant variation with Shapa (6.89) and Kobut
(6.90). The protein contents of Afframomum melegueta

8 Sky J. Food Sci.
(Alligator pepper), Afframomum longiscapum and
Afframomum sceptrum seeds were reported by Ibekwe
and Orok (2010), Aliyu et al. (2012) and Erukainure et al.
(2011) respectively. The average protein content of
korarima samples was higher than Afframomum
melegueta (4.81); however, it was lower than that of
Afframomum longiscapum (10.38) and Afframomum
Sceptrum. The variations in crude protein contents of the
korarima samples may be accounted to the differences in
climatic conditions, edaphic factors and ages of the
plants (Edim et al., 2011; Melesse, 2011; Ardabili et al.,
2011).
Carbohydrate content (%)
A significant (p<0.01) variation was observed among the
samples from different locations for carbohydrate content
(Table 3). Korarima samples collected from Gisu scored
the highest carbohydrate content (61.21) followed by
Wana Bola (61.06) and Airemo (59.25). In a wider gap
from other samples Gachit was found to be inferior for
carbohydrate content (26.13). In general, the
carbohydrate content (percentage) was higher in all
korarima samples as compared to other proximate
compositions regardless of variation among the samples.
This finding was supported by Ibekwe and Orok (2010)
who found high nitrogen free extract in Afframomum
melegueta seeds. Similar results also reported by Aliyu et
al. (2012) on Aframomum longiscapum seeds from
Nigeria. In this study a significant variation was obtained
among the different locations in terms carbohydrate
content since the locations might vary in their ecological
natures.
Conclusion
The present study has revealed that Eremo and Pelpa
samples are preferable for essential oil and oleoresin
production whereas Wana Bola korarima is preferable for
high carbohydrate content. The study result indicated as
there is a significant variation in korarima of different
climatic regions for physical and biochemical qualities.
The variation in capsule and seed physical and
biochemical characteristics among korarima samples of
different locations could be linked to varietal,
environmental (temperature, rain fall etc.), edaphic
factors, shade level and management practices.
ACKNOWLEDGMENTS
The authors are indebted to Tepi National Spices
Research Center (TNSRC), Ethiopian Institute of
Agricultural Research, for providing vehicle during
sample collection. Valuable support of TNSRC research
staff is gratefully acknowledged.
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