Comparative Analysis of Nutritional and Mineral Values of Garlic (Allium sativum) and Turmeric (Curcuma longa) Plants Obtained from Jos, Nigeria
E. G. Ibrahim *
Department of Chemistry, University of Jos, P.M.B. 2084, Jos, Plateau State, Nigeria.
M. A. Gube-Ibrahim
Department of Chemistry, College of Education, P.M.B. 05 Akwanga, Nasarawa State, Nigeria.
N. Yakubu
Department of Chemistry, College of Education, P.M.B. 05 Akwanga, Nasarawa State, Nigeria.
S. A. Yakubu
Department of Chemistry, University of Jos, P.M.B. 2084, Jos, Plateau State, Nigeria.
B. S. Pam
Department of Chemistry, University of Jos, P.M.B. 2084, Jos, Plateau State, Nigeria.
B. A. Aminu
National Centre for Remote Sensing, Department of Geosciences, Jos, Plateau State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Garlic (Allium sativum) and turmeric (Curcuma longa) are widely used culinary and medicinal plants recognised for their nutritional and bioactive constituents. However, comparative information on their proximate, mineral and vitamin compositions, particularly for samples obtained from Jos, Nigeria, remains limited. A comparative evaluation is therefore necessary to assess their nutritional profiles and identify differences in their nutrient composition. This study compared the proximate, mineral and vitamin compositions of garlic and turmeric rhizomes to evaluate their nutritional and therapeutic potential. Standard methods of the Association of Official Analytical Chemists (AOAC) were used for proximate analysis, while atomic absorption spectrophotometry and standard vitamin-assay techniques were used for mineral and vitamin determinations, respectively. The results of the proximate analysis revealed that turmeric had a moisture content of 8.64%, ash content of 5.72%, crude protein content of 9.86%, crude fat content of 6.28%, crude fibre content of 5.84% and carbohydrate content of 63.66%, whereas garlic contained 7.52% moisture, 5.84% ash, 7.49% crude protein, 2.13% crude fat, 6.94% crude fibre and 70.08% carbohydrate. These results indicate that turmeric is richer in crude protein and crude fat, whereas garlic has higher carbohydrate and crude fibre contents. The mineral composition (mg/kg) showed that turmeric contained Ca 195.0, Mg 42.00, Fe 5.80, Zn 2.10, Cu 0.41, Mn 1.20, Na 9.50 and K 132.00, corresponding to garlic values of Ca 173.00, Mg 58.50, Fe 4.20, Zn 1.65, Cu 0.32, Mn 0.85, Na 16.00 and K 204.00, respectively. Turmeric showed higher values for calcium, iron, zinc, copper and manganese, whereas garlic showed higher values for magnesium, sodium and potassium. Vitamin analysis (mg/kg) indicated that turmeric contained vitamin B1 0.410, B2 0.160, B3 0.520, B6 0.270, B9 0.096, B12 0.015, vitamin C 6.720, vitamin A 0.580 and vitamin E 0.470, while garlic had vitamin B1 0.180, B2 0.110, B3 0.740, B6 0.310, B9 0.084, B12 0.012, vitamin C 8.640, vitamin A 0.420 and vitamin E 0.360, respectively. Turmeric was richer in B1, B2, B9, B12, A and E, while garlic contained higher levels of B3, B6 and vitamin C. The study concludes that both plants are rich sources of nutrients, minerals and vitamins, although their concentrations vary. Their high protein, carbohydrate, essential mineral and antioxidant vitamin contents support their use as functional foods, nutraceuticals and in traditional medicine. Regular consumption of both spices is recommended for improved nutritional and health benefits.
Keywords: Comparative analysis, mineral composition, proximate composition, turmeric, vitamins