PROXIMATE ANALYSIS OF MIX SPICES OF GINGER (ZINGIBER OFFICINALE) AND GARLIC (ALLIUM SATIVIUM)

Garilic (Allium sativium) and Giner (Zingiber officinale) is a widely consumed spice in the world. Spices generally just stimulate the taste buds but are composed of notable list of phyto-nutrient, essential oils, antioxidants minerals and vitamins that are necessary for good health. Proximate analysis of the mix spices, Ginger (Zingiber officinale and Garlic (Allium sativium) was conducted using the standard method of “Amercian society for testing and material” (ASTM) 2010. And “American public health association” (APHA) 20th edition 2009. The analysis reveled a moisture content of 12.02±0.30%, crude protein 5.28±0.07%, crude fat 3.41±0.02%, crude fiber 3.12±0.02%, ash content 9.43±0.07%, and carbphydrate content 66.74±2.38%. The result of proximate analysis shows that, in the mix spice investigated carbohydrate had the highest content of 66.74±2.38% followed by moisture 12.02±0.30% and the least was crud fat and crude fibre which is 3.41±0.02 and 3.12±0.02. The ash content suggests the presence of minerals, while the moisture content affect the shelf life. The study provides valuable insight into the nutritional and compositional characteristics of the mix, which can inform its use in various culinary and potential health application. The study also shows that the mix spices composed of Garlic and Ginger posses considerable amount of constituents, and also recommended that the consumption of these spices in sufficient amount world contribute greatly to the human nutritional requirements. The findings can also serves as a basic for quality control and standardization of the mix.