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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- School of Health Information Mgt (Uch, Ibadan), Oyo State 5
- School of Health Information Mgt, Oau Teaching Hospital, Ile-Ife, Osun State 30
- Skyline University Nigeria, Kano, Kano State 2
- Sokoto State University, Sokoto, Sokoto State 43
- St. Albert The Great Major Seminary, Abeokuta. (affl. To University of Benin) 1
- Sule Lamido University, Kafin Hausa, Jigawa State 4
- Tai Solarin University of Education, Ijagun, Ogun State 18
- Tansian University, Oba, Anambra State 1
- Taraba State University, Jalingo, Taraba State 32
- Temple-Gate Polytechnic, Osisioma, Abia State 1