Comparative Nutritional and Phytochemical Analysis of Rosemary (rosmarinus Officinalis) and Ginger (zingiber Officinale)
Student: Balikis Ajoke Lukman (Project, 2025)
Department of Biochemistry
Lens Polytechnic, offa, Kwara State.
Abstract
The study investigates the nutritional and phytochemical compositions of rosemary and ginger to compare their health-promoting properties. Using proximate and phytochemical analyses, the research found that rosemary contains higher protein, fat, fiber, and ash, while ginger is richer in carbohydrates. Rosemary showed the presence of tannins, saponins, flavonoids, and phenols, while ginger contained saponins and flavonoids. These findings suggest that both plants can serve complementary roles in nutrition and health, with rosemary offering stronger antioxidant and anti-inflammatory effects, and ginger providing energy and immune support.
Keywords
For the full publication, please contact the author directly at: balikislukman288@gmail.com
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Institutions
- 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
- Delta State University, Abraka, Delta State 142
- Ebonyi State University, Abakaliki, Ebonyi State 18
- Edo University, Iyamho, Edo State 11
- Ekiti State University 60