ASSESSMENT OF NUTRITIONAL QUALITY OF GINGER (Zingiber officinale) ANDGARLIC (Allium sativum) FLOUR CULTIVATED IN KADUNA STATE, NIGERIA

Authors

  • Matthew Olaleke Aremu
    Federal University of Lafia, Nigeria
  • Mujidat Adeola Alabi
    Federal University of Lafia
  • Faridat Adams
    Federal University of Lafia, Nigeria
  • Halima Eshi Ibrahim
    Federal University of Lafia
  • Mohammed Alhaji Mohammed
    Federal University of Lafia
  • Francis Busuyi Iyiola
    University of Nigeria, Nsukka
  • Damilola Esther Aremu
    Mountain Top University, Magoki, Ogun State, Nigeria

Keywords:

Amino acids , Phytochemicals , Proximate composition , Garlic , Ginger

Abstract

Ginger (Zingiber officinale) and garlic (Allium sativum) are important spices widely consumed for their culinary and medicinal values. Despite their widespread availability and use, comprehensive data on the varieties grown in northern Nigeria are scarce. This study, therefore, examined the proximate, phytochemical, and amino acid profiles of ginger and garlic flour cultivated in Kaduna State using Standard Analytical Methods with three replicates per sample. Statistical analyses, such as mean, standard deviation, coefficient of variation, and Student’s t-test at 5 % significance level, were performed. The proximate composition values (%) of ginger and garlic were as follows: crude protein (15.21 and 11.16), crude fat (4.03 and 2.65), ash (5.90 and 7.12), crude fiber (5.15 and 20.22), moisture (6.42 and 5.52), and carbohydrates (63.29 and 53.33). The calculated metabolizable energy was 1483.61 and 1194.38 kJ/100 g for ginger and garlic, respectively. Phytochemical analysis revealed high tannin levels in both samples (ginger, 160.38 mg/100 g; garlic, 170.33 mg/100 g), with garlic showing higher oxalate (7.64 %), alkaloid (10.43 %), and phenol (1.43 %) contents, whereas ginger had greater flavonoid (9.39 %) concentration. Garlic showed adequacy in isoleucine, leucine and phenylalanine + tyrosine, but was limited in lysine, methionine + cystine and tryptophan. In contrast, ginger was limited in all essential amino acids. These findings indicate that ginger and garlic flour from Kaduna State are nutritionally valuable spices that support their potential for application in food fortification and health-promoting applications

Author Biographies

Matthew Olaleke Aremu

Department of Chemistry Federal University of Lafia, Nigeria

Mujidat Adeola Alabi

Department of Chemistry

Faridat Adams

Department of Chemistry

Halima Eshi Ibrahim

Department of Chemistry

Mohammed Alhaji Mohammed

Department of Chemistry

Francis Busuyi Iyiola

Department of Science Education

Damilola Esther Aremu

Department of Food Science and Technology, 

Dimensions

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Published

27-06-2026

How to Cite

ASSESSMENT OF NUTRITIONAL QUALITY OF GINGER (Zingiber officinale) ANDGARLIC (Allium sativum) FLOUR CULTIVATED IN KADUNA STATE, NIGERIA. (2026). FULafia Journal of Science and Technology , 10(2), 128-134. https://doi.org/10.62050/fjst2026.v10n2.844

Issue

Vol. 10 No. 2 (2026): Fulafia Journal of Science and Technology (FJST)

Section

Physical Sciences
Copyright & Licensing

How to Cite

ASSESSMENT OF NUTRITIONAL QUALITY OF GINGER (Zingiber officinale) ANDGARLIC (Allium sativum) FLOUR CULTIVATED IN KADUNA STATE, NIGERIA. (2026). FULafia Journal of Science and Technology , 10(2), 128-134. https://doi.org/10.62050/fjst2026.v10n2.844

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