Nutritional, Physicochemical, Functional, and Textural Properties of Red Pepper (Capsicum annuum L.), Red Onion (Allium cepa), Ginger (Zingiber officinale), and Garlic (Allium sativum): Main Ingredients for the Preparation of Spicy Foods in Ethiopia
Table 1
Proximate composition of the samples of red pepper, red onion, ginger, and garlic.
Parameters
Food composition (%)
Red pepper
Red onion
Ginger
Garlic
Moisture content
6.55 ± 0.02d
10.21 ± 0.24a
8.8 ± 0.14b
8.12 ± 0.15c
Crude protein
14.7 ± 0.08a
10.98 ± 0.06b
9.01 ± 0.45c
8.6 ± 0.07d
Crude fat
11.36 ± 0.25a
0.73 ± 0.15c
1.33 ± 0.25b
0.60 ± 0.20d
Crude fiber
38.57 ± 1.13a
3.87 ± 0.32c
6.62 ± 0.12b
3.03 ± 0.07d
Ash
6.7 ± 0.28a
3.37 ± 0.019b
6.33 ± 0.25c
3.34 ± 0.05d
Carbohydrate content
22.13 ± 1.84d
70.67 ± 0.41b
67.81 ± 1.2c
76.42 ± 0.28a
Energy (Kcal)
248.58 ± 5.8d
333.84 ± 0.65b
319.47 ± 0.0c
346.58 ± 0.4a
Values with the same letter in the same row are not significantly different at P < 0.05.