Production and Quality Evaluation of Selected Spices [Ginger (Zingiber officinale), Garlic (Allium Sativum), Tumeric (Curcuma longa) and Clove (Syzygium aromaticum)]
Asian Food Science Journal, Volume 21, Issue 11,
Page 38-48
DOI:
10.9734/afsj/2022/v21i11595
Abstract
This study investigated the production and quality evaluation of selected spices [Ginger (Zingiber officinale), garlic (Allium sativum), turmeric (Curcuma longa) and clove (Syzygium aromaticum)]. The spices were labeled GP (garlic powder), TP (turmeric powder), CP (cloves powder) and GPW (ginger powder). The samples were evaluated for phytochemicals, β-carotene and minerals using standard procedures. The selected phytochemicals ranged as follows: (24.09 – 986.68 mg/g), phenol (150.85 – 2027.00 mg/g), flavonoids (32.55 – 2186.91 mg/g) and alkaloids (4.49 – 6.16 mg/g). The β-carotene content of samples ranged from 0.04 to 3.50 mg/g. For the selected mineral composition of samples, the results indicated; calcium ranged from 81.16 to 120.43 mg/g, potassium ranged from 129.35 to 815.28 mg/g, magnesium ranged from 10.59 to 160.80 mg/g, iron ranged from 1.01 to 14.86 mg/g and phosphorus ranged from 40.26 to 209.99 mg/g. The cloves powder (CP) had the highest level of tannin and phenol while turmeric powder had the highest β-carotene. Mineral content showed that potassium and calcium was more in ginger than other samples while others were high in turmeric powder.
- Spices
- quality
- evaluation
- flavonoids
- clove
- production
- powder
How to Cite
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