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Comparative study, chemical composition of (Allium cepa) onion, (Alliumsativum) garlic and (Z. officinale) ginger

Author Affiliations

  • 1Department of Science laboratory technology (Chemistry Unit), Rufus Giwa Polytechnic Owo, Ondo State, Nigeria

Int. Res. J. Biological Sci., Volume 12, Issue (2), Pages 29-33, August,10 (2023)

Abstract

Onion (Allium cepa), ginger (Zingiber officinale) and garlic (Allium sativum) are house hold and popularly utilized plants that have been exploited severally for its nutritional qualities. The phytochemical constituents, mineral and proximate composition of onion ginger and garlic were investigated. They were grated separately using hand grater. Phytochemical screening was carried out on the resulting grated samples and it was discovered that the three samples contains carbohydrates, phytosterols and saponnins, and absence of glycosides. The status of some other secondary metabolites (alkaloids, tannins, steroids, phlobatannins, proteins, flavournoids and terpenoids) in the three samples was identified. A proximate analysis was carried out in the laboratory in order to evaluatesome parameters which include the moisture content, ash value, protein, fats, carbohydrate and fibre content of the studied samples. The results of the proximate analysis showed that onion bulb, ginger and garlic contain mostly moisture (81.881, 75.917 and 71.210) and carbohydrates (10.865, 10.868 and 9.110) with crude fat, fibre and ash at the least concentrations for the three samples. The elements investigated are: Sodium, Potassium, Calcium, Phosphorous, Zinc, Manganese, Cooper, Iron. Calcium and potassium followed by phosphorous were confirmed to be the most abundant elements in the studied samples while copper, manganese and zinc took the least concentrations.

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