Production and Quality Evaluation of Selected Spices [Ginger (Zingiber officinale), Garlic (Allium Sativum), Tumeric (Curcuma longa) and Clove (Syzygium aromaticum)]

This study investigated the production and quality evaluation of selected spices [Ginger (Zingiber officinale), garlic (Allium sativum), turmeric (Curcuma longa) clove (Syzygium aromaticum)]. The were labeled GP (garlic powder), TP (turmeric CP (cloves powder) GPW (ginger powder). samples evaluated for phytochemicals, β-carotene minerals using standard procedures. phytochemicals ranged as follows: (24.09 – 986.68 mg/g), phenol (150.85 2027.00 flavonoids (32.55 2186.91 mg/g) alkaloids (4.49 6.16 mg/g). content from 0.04 to 3.50 mg/g. For mineral composition samples, results indicated; calcium 81.16 120.43 mg/g, potassium 129.35 815.28 magnesium 10.59 160.80 iron 1.01 14.86 mg/g phosphorus 40.26 209.99 cloves powder (CP) had highest level tannin while β-carotene. Mineral showed that was more in ginger than other others high powder.