CHEMICAL COMPOSITION OF HONEY, GINGER, AND LEMON JUICE AS FOOD INGREDIENTS

This study investigated the chemical composition, of Honey, Ginger, and Lemon Juice as food ingredients. A mixed analytical approach, combining qualitative and quantitative laboratory was analysed. Samples of honey, ginger, and lemon were procured, processed, and subjected to proximate, mineral, vitamin, and phytochemical analyses, ANOVA was used to analyze the data obtained. Results revealed that honey contained high carbohydrate levels, notable antimicrobial enzymes, and significant flavonoid content; ginger was rich in fibre, minerals, and potent phenolic compounds; while lemon exhibited high vitamin C levels, strong acidity, and effective antioxidant capacity. Mineral analysis indicated considerable amounts of calcium, potassium, magnesium, and phosphorus across, while phytochemical screening confirmed the presence of bioactive compounds supportive of preservation. Findings demonstrated that each ingredient possesses unique strengths—honey’s low water activity and antimicrobial activity, ginger’s high phenolic and flavonoid content, and lemon’s acidity and vitamin C making them effective individually, and potentially more so in combination, for inhibiting microbial growth and oxidative spoilage. The study concludes that these food ingredients, used alone or synergistically, could enhance food safety, extend shelf life, and contribute to cleaner-label food production, thereby offering a viable, health-conscious alternative to other ingredients.