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
For the full publication, please contact the author directly at: opadokunabolade@gmail.com
Filters
Institutions
- University of Calabar Teaching Hospital School of Health Information Mgt. 1
- University of Calabar, Calabar, Cross River State 247
- University of Ibadan, Ibadan, Oyo State 14
- University of Ilorin, Kwara State 436
- University of Jos, Jos, Plateau State 19
- University of Lagos 21
- University of Maiduguri ( - Elearning), Maiduguri, Borno State 3
- University of Maiduguri, Borno State 109
- University of Nigeria, Nsukka, Enugu State 276
- University of Port Harcourt Teaching Hospital, Port Harcourt , River State 6