Food Value of Two Varieties of Ginger (Zingiber officinale) Commonly Consumed in Nigeria

Olubunmi, B. Ajayi and Seun, F. Akomolafe and Funmilayo, T. Akinyemi (2013) Food Value of Two Varieties of Ginger (Zingiber officinale) Commonly Consumed in Nigeria. ISRN Nutrition, 2013. pp. 1-5.


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Ginger (Zingiber officinale) is a well-known and widely used herb, which contains several interesting bioactive constituents and possesses health-promoting properties. e proximate, mineral, antinutrient, amino acid, and phytochemical components of two varieties of ginger (Zingiber officinale) were investigated. Amino acid composition was determined using standard analytical techniques. e results obtained in percentages in the two varieties of ginger (white and yellow types) were crude �bre (21.90, 8.30), fat (17.11, 9.89), carbohydrate (39.70, 58.21), crude protein (12.05, 11.65), ash (4.95, 7.45) and moisture (3.95, 4.63) contents respectively. Elemental analysis revealed that potassium (0.98 ppm and 1.38 ppm) is the most abundant, while copper (0.01 ppm) is the least. Phytochemical screening indicated that they are both rich in saponins, anthraquinones, phlobatannin and glycosides. Also, the antinutrient constituents of white ginger were lower than yellow ginger, although the levels of the antinutrient constituents in the two varieties are saved for consumption. e essential amino acids in the two varieties were almost the same, with Leu being the most abundant in both. e two ginger varieties were adequate only in Leu, Phe + Try, and valine based on FAO/WHO provisional pattern. Overall, the �ndings indicate that the two varieties of ginger are good sources of nutrients, mineral elements, amino acid, and phytochemicals which could be exploited as great potentials for drugs and/or nutritional supplements.

Item Type: Article
Subjects: Q Science > Q Science (General)
Q Science > QK Botany
Q Science > QR Microbiology
Divisions: Faculty of Medicine, Health and Life Sciences > School of Biological Sciences
Depositing User: Mr Tayo Okunlola
Date Deposited: 29 Jul 2016 11:29
Last Modified: 29 Jul 2016 11:29

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