Comparative Analysis of the Proximate and Phytochemical Composition of Clove (syzygium Aromaticum) and Garlic (allium Sativum)
Student: Opeoluwa Ayomipo Omogbehin (Project, 2025)
Department of Biochemistry and Molecular Biology
Lens Polytechnic, offa, Kwara State.
Abstract
This study compared the proximate and phytochemical compositions of clove and garlic using ethanol extraction. Both spices were analyzed for their nutritional components (moisture, ash, crude protein, fat, fiber, and carbohydrate) and bioactive compounds (tannins, flavonoids, saponins, phenols, and carbohydrates). Results showed both contain tannins and phenols; garlic is richer in protein and saponins, while clove has higher fat and mineral content. The findings highlight their nutritional and therapeutic potential as functional foods and natural health supplements.
Keywords
For the full publication, please contact the author directly at: omogbehinopeoluwa23@gmail.com
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Institutions
- Mohammed Lawan College of Agriculture, Maiduguri, Borno State 12
- Moshood Abiola Polytechnic, Abeokuta, Ogun State 7
- Nasarawa State University, Keffi, Nasarawa State 10
- Niger Delta University, Wilberforce Island, Bayelsa State 28
- Niger State College of Education, Minna, (Affl To Usmanu Danfodiyo Uni, Sokoto) 1
- Nigeria Army Institute of Tech and Environmental Studies,makurdi,benue State 1
- Nigeria Maritime University, Okerenkoko, Delta State 2
- Nigerian Army University, Biu, Borno State 3
- Nile University of Nigeria, Abuja 4
- Nnamdi Azikiwe University, Awka, Anambra State 101