Inclusion of antimicrobial and antioxidant spices into milk candy towards enhancement of nutrient contents and bio-functional activities

Herbs and spices are known for their health benefits and thus, commonly used in foods to enhance taste, flavour and shelf life. This study produced milk candy with medicinal spices, assessed their proximate composition, prebiotic, and antioxidant activities using standard methods. Phenol contents of extracts from <i>Aframomum melegueta</i> (25.40 mg/100g) and <i>Ocimum gratissimum</i> (24.80 mg/100g) were not significantly different (<i>p</i> ≥ 0.05). Extracts from <i>Ocimum gratissimum</i> (5.50 mg/100g), <i>Piper guineense</i> (5.50 mg/100g), <i>Cinnamomum burmannii</i> (5.10 mg/100g), and <i>Trigonella foenum-graecum</i> (5.20 mg/100g) have similar (<i>p</i> ≥ 0.05) terpenoid content. Zones of inhibition displayed by the spices against indicator microorganisms ranged from 5.20 mm to 10.30 mm with MIC values of 50-200 μg/mL. Extracts from <i>Ocimum gratissimum</i>, <i>Aframomum melegueta</i>, and <i>Xylopia aethiopica</i> scavenged 1, 1-diphenyl-2-picrylhydrazyl (DPPH) with similar (<i>p</i> ≥ 0.05) values of 90.6 %, 91.5 %, and 92.5 %, respectively. The crude fibre of milk candy with spices increased from 6.90 to 8.10 % when compared (<i>p</i> ≥ 0.05) to milk candy without spices (3.90 %). Milk candies with <i>Xylopia aethiopica</i> and <i>Zingiber officinale</i> have the same scavenging activity of 65.80 % against DPPH. Milk candy fortified with <i>Cuminum cyminum</i> supported the growth of probiotics; <i>Lactobacillus fermentum</i> with the highest values of 8.30 × 10⁵ cfu/mL and 6.90 × 10⁵ cfu/mL for <i>Lactobacillus acidophilus</i>. Addition of spices to milk candy gain wide acceptance by consumers due to savory. Medicinal herbs and spices can be successfully incorporated into milk products to enhance their bio-functional potentials, and to alleviate the intolerance of individual that are allergic to dairy products.