Nutritional Composition of Proximate, Mineral, Vitamin, and Amino Acid Profiles in Turmeric and Ginger from Rumokoro Market, Port Harcourt

Abstract

A comprehensive nutritional analysis was conducted on the proximate, mineral, vitamin, and amino acid profiles of turmeric and ginger obtained from Rumuokoro market, Port Harcourt. , mineral, vitamin, and amino acid composition of turmeric and ginger were analyzed using standard methods. The vitamin A content in turmeric and ginger were 17.93±0.594mg/kg and 29.26±0.38mg/kg respectively. Vitamin C content in turmeric and ginger were 59.49±0.66mg/kg and 50.33±0.88mg/kg while vitamin D levels were 6.0±0.10mg/kg2.93 and 2.62±0.11mg/kg respectively. Magnesium levels in turmeric and ginger were 5.76±0.05mg/kg and 6.46±0.05mg/kg respectively. Potassium concentrations in turmeric and ginger were 7.42±0.04g/100g.protein and 6.76±0.04g/100g.protein respectively while calcium levels were 4.91±0.02mg/kg and 5.55±0.49mg/Kg. The glycine content in ginger and turmeric were 4.05±0.226g/100g.protein and 3.58±0.27g/100g.protein respectively while methionine levels were 1.51±0.07g/100g.protein and1.09±0.01g/100g.protein. The mean glutamate levels in ginger and turmeric were 13.76±0.01g/100g.protein and 14.28±0.27g/100g.protein, while cysteine levels were 2.40±1.89g/100g.protein and 1.41±0.02g/100g.protein respectively. The analyzed spices are rich in essential vitamins, minerals, and amino acids, which are crucial for maintaining well-being. The high levels of vitamin C and suggest potential benefits for immune function, skin health, and antioxidant activity. The presence of lysine and valine indicates that these spices could be beneficial in complementing protein intake in populations with limited access to diverse protein sources.