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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- University of Port-Harcourt, Rivers State 212
- University of Uyo, Akwa Ibom State 213
- Usmanu Danfodio University, Sokoto, Sokoto State 248
- Veritas University, Bwari, FCT, Abuja 2
- Waziri Umaru Federal Polytechnic, Birnin Kebbi, Kebbi State 4
- Western Delta University, Oghara, Delta State 5
- Yaba College of Technology, Yaba, Lagos State 16
- Yobe State University, Damaturu, Yobe State 3
- Yusuf Maitama Sule University, Kano, Kano State 3