PROXIMATE AND SELECTED MINERAL ANALYSIS OF CLOVES (Syzygium aromaticum) AND GINGERS (Zingiber officinale).

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PROXIMATE AND SELECTED MINERAL ANALYSIS OF CLOVES (Syzygium aromaticum) AND GINGERS (Zingiber officinale).

ABSTRACTS

Proximate and mineral compositions of two selected traditional spices (Zingiber officinale and Syzygium aromaticum) were evaluated in this study. The samples of ginger and clove were bought from a local market at Nasarawa main market in Nasarawa, Nasarawa State. The samples were grinded and sieved into a finer particle. The samples were analysed for the proximate composition and mineral contents. From the results, moisture, ash, crude protein, fat, fibre and carbohydrate content of ginger were 10.22, 11.03, 13.64, 2.54,  25.23 and 37.33% respectively; that of cloves were 11.02, 5.21, 27.41, 28.61, 8.02 and 19.70% respectively. More so, calcium, zinc, iron, and potassium were 6.43,720.83, 4.20, and 6.41mg/100g respectively in cloves, 16.22, 504.33, 2.73, and 1.94 mg/100g in ginger. Consequently, ginger and cloves possessed varying proportions of the proximate components as well as mineral elements. However, cloves possessed better moisture, crude protein, and crude fat, contents with a higher potassium, zinc, and iron mineral contents compared to clove examined while ginger had a better carbohydrate, crude fibre, ash, and calcium levels.

CHAPTER ONE

1.1       BACKGROUND OF THE STUDY

Spices are vegetable substances used to season foods. Examples include clove, cinnamon, nutmeg, pepper, ginger, curry, etc. They are usually dried for use and have distinctive flavours and aromas (Burdock, 2009) .Spices come in various forms, whole or ground, or as extractives. The extractives are essential oils and oleoresins. These extractives are reformulated to produce secondary products such as essences, emulsions, liquid-soluble spices, dry soluble spices, encapsulated spices, heat resistant spices and fat based spices (Heath and Reineccius, 2002). The use to which a spice material is put as spice is dictated primarily by its content of essential oils oroleoresins (Hill et al, 2004). The word spice comes from the Old French word espice, which became epice, and which came from the Latin root spec, the noun referring to” appearance, sort, kind”: species has the same root. By 1000BCE, medical systems based upon herbs could be found in China, Korea, and India. Early uses were connected with magic, medicine, religion, tradition, and preservation (Burdock, 2009). In culinary concerns, spices give piquancy to tasteless food served in the home, cafés and restaurants. This use is based on the ability of spices to impart flavor and aroma to food. Spices are often referred to as food accessories or adjuncts because of their ability to stimulate appetite and increase the flow of gastric juice (Dziezak, 2005). Spices are used frequently in most homes and restaurant the world over. In Nigeria, the spices commonly used are ginger, clove and Ashanti pepper. Generally ginger, and cloves are used just to impart agreeable flavor and aroma to food. In some other circumstances, they are used for medicinal purposes. These spices are widely cultivated in Nigeria.

CLOVE

Clove, (Syzygium aromaticum); a tropical evergreen tree of the family Myrtaceae and its small reddish brown flower buds are used as a spice. Cloves were important in the earliest spice trade and are believed to be indigenous to the Moluccas, or Spice Islands, of Indonesia. Strong of aroma and hot and pungent in taste, cloves are used to flavor many foods, particularly meats and bakery products.

Physical Description and Uses

The clove tree is an evergreen that grows to about 8 to 12 metres (25 to 40 feet) in height. Its gland-dotted leaves are small, simple, and opposite. The trees are usually propagated from seeds that are planted in shaded areas. Flowering begins about the fifth year; a tree may annually yield up to 34kg (75pounds) of dried buds. The buds are hand-picked in late summer and again in winter and are then sun-dried, cloves varies in length from about13 to 19 mm (0.5 to 0.75 inch). The buds contain 14 to 20 percent essential oil, the principal component of which is the aromatic oil eugenol. Cloves are strongly pungent owing to eugenol, which is extracted by distillation to yield oil of cloves. This oil is used to prepare microscopic slides for viewing and is also a local an esthetic for toothaches. Eugenol is used in germicides, perfumes, and mouth washes, in the synthesis of vanillin, and as a sweetener or intensifier.

GINGER

Ginger is in the family Zingiberaceae, which also includes turmeric (Curcumalonga), cardamom (Elettariacardamomumi), and galangal. Ginger originated in Maritime South-East Asia and was likely domesticated first by the Austronesian peoples. It was transported with them throughout the Inda-Pacific during the Austronesian expansion (5,000BP), reaching as far as Hawaii. Ginger is one of the first spices to have been exported from Asia, arriving in Europe with the spice trade, and was used by ancient Greeks and Romans. (Thornas, 2006). The distantly related dicots in the genus Asarum are commonly called wild ginger because of their similar taste. In 2018, world production of ginger was 2.8million tonnes, led by India with 32% of the world total. (Thomas,2006)

NUTRITION

Nutrition is the process of obtaining the food necessary for health and growth. It includes the process of ingestion, digestion, absorption, metabolism, transport, storage and excretion of those nutrients. Food plays a very vital role in maintaining proper health and also helps in prevention and cure of diseases, Good nutritive food makes good health, but at the same time bad or unhealthy food gives rise to several diseases. Our cells, tissues and all organs work properly only with nutritious food which we eat. The six classes of nutrients include carbohydrate, fats and oil, protein, vitamins, water and minerals (Thomas,2006). Meat is one of the source of nutrients which in most. Communities has long occupied a special place in the diet for a variety of reasons including taste preference, tradition and availability with the nutritional aspect included more recently (Rcyowski, et al., 2007).

A healthy diet is one that provides adequate level of vitamins, minerals, proteins, carbohydrates and healthy facts from a variety of foods. An unhealthy diet, in contrast, is one that contains too much saturated and trans-fats, cholesterols, sodium, added sugars and processed ingredients or contains less few nutrients. Unhealthy diet results in a poor nutrient to calorie ratio, which can lead to weight gain and malnutrition as well as. Related health problems.

1.2       SIGNI FICANCE OF THE STUDY

Some scientists believe the components in cloves and ginger called allyl-sulfides and bio-flavonoids may be key to the research observations of generally lower incidence of cancer and-heart disease in people who consume large amounts of ginger and cloves, compared with

those who eat less (Melino et al., 2011). A study from the National Cancer Institute found that eating 10 grams (approximately two tea spoons) or more of ginger, cloves or scallions a day was associated with a statistically significantly lower risk of prostate cancer for the participants in the study (Hsing et al., 2002).

A study conducted at Case Western Reserve University indicated that ginger may help reduce the occurrence rate of pre- cancerous tumors (polyps) in the large intestine. Many cancers are thought to because by damage to DNA of ten induced by environmental toxins (Iciek et al., 2009). A study conducted at the Fred Hutchinson Cancer Research Center in Seattle found that eating a tea spoon of fresh ginger and a half cup of cloves per day increases the levels of a key enzyme for removing toxins in the blood cells of healthy women. The authors of this study believed that men would require a higher dose on average for the same effect, because of their larger body size (Bianchini and Vainio, 2001).

Another study, conducted in Scotland, found that eating sautéed cloves increases the resistance of the blood cells to DNA damage. While a highly publicized clinical trial at Stanford University found that ginger did not lower cholesterol levels in healthy people with moderately elevated cholesterol. Previous studies have indicated that ginger is more Iikely to produce beneficial effects on cholesterol in women than in men, and in patients with diabetes or heart disease than in healthy individuals (Boyle et al., 2000).

In addition, while there is so much focus on the connection between cholesterol and heart disease, the benefits of ginger in preventing heart disease are probably due to factors other than changes in cholesterol (Milner, 2001). In particular, clinical experiments have shown that regular consumption of ginger decreased calcium deposits and the size  of arterial plaque in coronary arteries, prevented unhealthy blood clotting and improved the circulation of the subjects who were studied (Butt, 2009;).

1.3       AIM OF THE STUDY

The aim of this study is to compare the proximate and mineral composition of Cloves (Syzygium aromaticum) and Ginger (Zingiber oficinale).

1.4       OBJECTIVE OF THE STUDY

The objectives which this research intends to achieve include the following;

1.         To determine the nutritional composition (crude lipid, crude protein, crude fibre,      moisture content, ash content, and total carbohydrate content) of ginger.

2.          TO determine the nutritional composition (crude lipid, crude protein, crude fibre,   moisture content, ash content, and total carbohydrate content) of clove..

3.          To determine the mineral composition of the samples

1.6       SCOPE AND LIMITATION OF T HE STUDY

This research work is restricted to ginger and clove sold in Nasarawa Main Market, Nasarawa State. The limitation of this research work is due to the following;

1.         Absence of some relevant equipment for analysis.

2.         Inadequate power supply during the experimental stage

3.         Cost of finance in carrying the experiment.

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