Assessment of Nutritional, Physiochemical, Antioxidant and Sensory Properties of Seasoning Powder Containing Asplenium unilaterale Lam

The current study used Asplenium unilaterale Lam. with a natural alternative to monosodium glutamate (MSG) , along with plant mixtures to develop a seasoning powder. Four formulations (2-8 w/w of A. unilaterale Lam.) were characterized. Furthermore, the nutritional, physiochemical, amino acid profiles, antioxidant, and sensory properties were determined. The ash and carbohydrate content differed significantly among the four seasoning powders containing different concentrations of A. unilaterale Lam. The protein content significantly increased in seasoning powders as the A. unilaterale Lam. content increased.. The developed products had a water activity range of 0.33–0.40, and the color value ranges, L*, a*, and b*, were 60.42–78.38, 1.14–4.53, and 8.49–13.81, respectively. High concentrations of the non-essential amino acids aspartic acid and glutamic acid were observed, causing an umami taste that increased with A. unilaterale Lam. content. The highest antioxidant properties were measured in the sample with added A. unilaterale Lam. content. The sensory scores in taste for Sample D (8 w/w of A. unilaterale Lam.) received the highest scores, but the overall acceptability of the samples did not significantly vary. Therefore, this seasoning powder potentially has flavor and nutritional properties that provide health benefits and could be used as an alternative plant-derived seasoning product.