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 ± 0.02^d	10.21 ± 0.24^a	8.8 ± 0.14^b	8.12 ± 0.15^c
Crude protein	14.7 ± 0.08^a	10.98 ± 0.06^b	9.01 ± 0.45^c	8.6 ± 0.07^d
Crude fat	11.36 ± 0.25^a	0.73 ± 0.15^c	1.33 ± 0.25^b	0.60 ± 0.20^d
Crude fiber	38.57 ± 1.13^a	3.87 ± 0.32^c	6.62 ± 0.12^b	3.03 ± 0.07^d
Ash	6.7 ± 0.28^a	3.37 ± 0.019^b	6.33 ± 0.25^c	3.34 ± 0.05^d
Carbohydrate content	22.13 ± 1.84^d	70.67 ± 0.41^b	67.81 ± 1.2^c	76.42 ± 0.28^a
Energy (Kcal)	248.58 ± 5.8^d	333.84 ± 0.65^b	319.47 ± 0.0^c	346.58 ± 0.4^a

Values with the same letter in the same row are not significantly different at P < 0.05.