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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- 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
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- Ebonyi State University, Abakaliki, Ebonyi State 18
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