Differentiation between two Spices: Zingiber officinale (Ginger) and Curcuma longa (Tumeric); their Proximate, Mineral and Vitamin Contents

This present study was conducted to assess the difference between two spices;Zingiber officinale (Ginger) and Curcuma longa (Turmeric) using their Proximate, Mineral and Vitamin analysis. The proximate analysis was conducted using AOAC standard and the result revealed that Ginger is higher in Carbohydrate (50.87%), Protein (11.37%), Fibre (8.75%) as against Turmeric, with Carbohydrate (37.33%), Protein (8.72%), Fibre (5.00%). Hence indicating that ginger is a good source of carbohydrate, protein, and fibre.  Also, turmeric is higher in moisture content (36.33%), fat (7.11%) and ash (5.510%) as against ginger with moisture content (19.62%), fat (5.89%) and ash (3.504%), thus indicating that turmeric will take a longer time to be dried than ginger if both are subjected to the same temperature condition and will be difficult to be preserved fresh because of its high moisture content, which will lead to its deteriorationby the microbial attack. The mineral analysis showed that ginger is higher in potassium content (62.48%), followed by sodium (25.15%) as against turmeric with potassium content (40.44%) and sodium (12.99%). This implies that constant consumption of ginger, which is rich in potassium, will help in reducing blood pressure and will also play a role in controlling skeletal muscle contraction and nerve impulse transmission. Furthermore, the result showed that turmeric is higher in calcium content (38.73%), followed by magnesium (4.90%), and phosphorous (2.94%) against ginger with calcium content (8.51%), magnesium (2.87%) and phosphorous (0.99%). Hence, turmeric can be used as a good source of calcium, which is a major factor for sustaining strong bones and plays a dominant role in muscle contraction and relaxation, blood clotting cascade reaction and absorption of vitamin B12. Finally from the Vitamin analysis, ginger is higher in Vitamin A (4.814), Niacin (2.179), Riboflavin (0.250) and Thiamin (0.121) as compared to turmeric with vitamin A (2.484), Niacin (1.702), Riboflavin (0.114), and Thiamin (0.006). Also,vitamin C is higher in ginger than in turmeric. Hence the presence of these vitamins which are more in turmeric implies that constant feeding on turmeric could be important in sustaining strong bone, muscle contraction and relaxation, blood clotting, reduce blood pressure, and help in hemoglobin formation. Hence the result suggests that Ginger has high food value content and is also rich in vitamin while turmeric is rich in mineral composition.