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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- Precious Cornerstone University, Ibadan, Oyo State 1
- Prince Abubakar Audu University, Anyigba 30
- Redeemers University, Ede, Osun State 5
- Rhema University, Aba, Abia State 11
- Rivers State University of Science and Technology, Port Harcourt, Rivers State 3
- RIVERS STATE UNIVERSITY, PORT HARCOURT, RIVERS STATE 15
- Rufus Giwa Polytechnic, Owo, Ondo State 2
- Saadatu Rimi College of Edu, Kumbotso, Kano State (affiliated To Abu, Zaria) 1
- Salem University, Lokoja, Kogi State 4
- Samaru College of Agriculture (division of Agric Col, Abu) Zaria, Kaduna State 1