Comparative Analysis of the Nutritional Composition and Phytochemical Analysis of Turmeric (curcuma Longa) and Ginger (zingiber Officinale)

Student: Abolade Opadokun (Project, 2025)
Department of Biochemistry
Lens Polytechnic, offa, Kwara State.

Abstract

This study compared the nutritional composition and phytochemical properties of turmeric (Curcuma longa) and ginger (Zingiber officinale), two medicinal plants from the Zingiberaceae family. Results showed that ginger had higher crude fiber (5.4%) and carbohydrate (81.3%), supporting digestion and energy, while turmeric contained more protein (6.1%), fat (4.0%), and ash (2.5%), suggesting better mineral composition and longer storage life. Both contained saponins, but turmeric also had tannins and phenols, while ginger contained flavonoids, each contributing to distinct health benefits. The study recommends increased use of both plants in food, pharmaceutical, and industrial applications due to their complementary therapeutic values

Keywords
Turmeric Ginger Phytochemical analysis Nutritional composition Curcuma longa Zingiber officinale Antioxidant properties Anti-inflammatory Proximate analysis Functional foods
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