Abstract
Allium cepa (onion) and Allium sativum (garlic) are essential spices in the Allium family that offer significant nutritional and medicinal benefits for household and industrial uses. This study performed proximate and mineral analyses of the two spices using standard official methods of food analysis and Atomic Absorption Spectroscopy (AAS) respectively. Proximate analysis of onion and garlic gave the respective values (in percentages): moisture (74.467 ± 1.513 and 61.300 ± 3.148); ash (1.708 ± 0.088 and 3.282 ± 0.471); crude fibre (1.893 ± 0.050 and 2.234 ± 0.507); crude fat (1.198 ± 0.144 and 0.884 ± 0.015); protein (2.3613 ± 0.134 and 5.437 ± 0.131) and carbohydrate (18.402 ± 1.418 and 26.863 ± 3.048). From the mineral analysis, significant values were obtained for some essential elements (in mg/kg): Calcium (199.700 ± 0.300 and 168.475 ± 0.004); sodium (336.575 ± 0.014 and 52.950 ± 0.002); potassium (185.125 ± 0.005 and 246.325 ± 0.019) and magnesium (117.625 ± 0.003 and 161.975 ± 0.005) for onion and garlic respectively. The results from this study showed that, although garlic may have more potential, both spices are excellent supplements for human nutritional and medicinal needs.
Published Version
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