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
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For the full publication, please contact the author directly at: opadokunabolade@gmail.com
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- Covenant University, Canaan Land, Ota, Ogun State 4
- Crawford University of Apostolic Faith Mission Faith City, Igbesa, Ogun State 2
- Crescent University, Abeokuta, Ogun State 1
- Cross Rivers University of Technology, Calabar, Cross Rivers State 144
- Delta State Polytechnic, Ogwashi-Uku, Delta State 14
- Delta State Polytechnic, Otefe, Delta State 13
- Delta State University, Abraka, Delta State 142
- Ebonyi State University, Abakaliki, Ebonyi State 18
- Edo University, Iyamho, Edo State 11
- Ekiti State University 60