Table of Contents
ISRN Nutrition
Volume 2013 (2013), Article ID 359727, 5 pages
Research Article

Food Value of Two Varieties of Ginger (Zingiber officinale) Commonly Consumed in Nigeria

Department of Biochemistry, Ekiti State University, PMB 5363, Ado Ekiti, Nigeria

Received 13 November 2012; Accepted 2 January 2013

Academic Editors: V. Pialoux and Y.-M. Wang

Copyright © 2013 Olubunmi B. Ajayi et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Ginger (Zingiber officinale) is a well-known and widely used herb, which contains several interesting bioactive constituents and possesses health-promoting properties. The proximate, mineral, antinutrient, amino acid, and phytochemical components of two varieties of ginger (Zingiber officinale) were investigated. Amino acid composition was determined using standard analytical techniques. The results obtained in percentages in the two varieties of ginger (white and yellow types) were crude fibre (21.90, 8.30), fat (17.11, 9.89), carbohydrate (39.70, 58.21), crude protein (12.05, 11.65), ash (4.95, 7.45) and moisture (3.95, 4.63) contents respectively. Elemental analysis revealed that potassium (0.98 ppm and 1.38 ppm) is the most abundant, while copper (0.01 ppm) is the least. Phytochemical screening indicated that they are both rich in saponins, anthraquinones, phlobatannin and glycosides. Also, the antinutrient constituents of white ginger were lower than yellow ginger, although the levels of the antinutrient constituents in the two varieties are saved for consumption. The essential amino acids in the two varieties were almost the same, with Leu being the most abundant in both. The two ginger varieties were adequate only in Leu, Phe + Try, and valine based on FAO/WHO provisional pattern. Overall, the findings indicate that the two varieties of ginger are good sources of nutrients, mineral elements, amino acid, and phytochemicals which could be exploited as great potentials for drugs and/or nutritional supplements.