Table 3.

Extraction yields, aspects and phytochemical composition of the plant extracts.

Spice samples	Extraction yield*	Physical aspect	Phytochemical composition
			Alkaloids	Anthocyanins	Anthraquinones	Flavonoids	Phenols	Saponins	Tannins	Sterols	Triterpenes
Fagara xanthoxyloides	12.13	Oily brown	+	-	+	+	+	-	+	-	-
Dichrostachys glomerata	18.29	Brown paste	+	+	+	+	+	+	+	+	+
Aframomum citratum	16.32	Brown paste	+	-	-	+	+	+	+	+	-
Beilschmiedia cinnamomea	5.67	Black paste	+	+	+	+	+	-	+	-	+
Echinops giganteus	8.87	Oily brown	+	+	+	+	+	-	+	-	+
Mondia whitei	7.33	Brown paste	+	+	+	+	+	+	+	+	+
Olax subscorpioidea	12.34	Brown paste	+	-	+	+	+	-	+	-	+
Solanum melongena	14.30	Black paste	+	+	+	+	+	+	+	+	+
Piper capense	12.87	Brown paste	+	-	-	-	+	+	+	+	+
Xylopia aethiopica	26.42	Brown paste	+	-	-	-	+	+	+	-	+
Scorodophloeus zenkeri	4.67	Brown paste	+	-	-	-	+	+	+	-	+

(+): Present; (-): Absent; *The yield was calculated as the ratio of the obtained methanol extract according to the initial mass of the spice powder