Nutrient Content Of Raw Turmeric (Curcuma Longa) From Three Different Varieties:- Akanu, Janet O

ABSTRACT

Turmeric (Curcuma longa) is a rhizomatous herbaceous plant ofthe ginger family widely used as a food additive and also in various medicinal purposes. There is need to investigate turmeric scientifically so that it would not be used only traditionally but industrially in food and drug production. This study evaluated the nutrient content ofraw turmeric from three different species sourced from National Root Crops Research Institute (NRCRI) Umudike Abia State. The different analyses were carried out using standard A.O.A.C. procedures. The Nigeria Turmeric had higher protein (5.66%), fibre (4.29%) and ash (7.47%) than the other species. The result of mineral composition analysis showed ranges of 21.97 mg/lOOml - 32.23 mg/lOOml, 30.63 mg/lOOml - 51.07 mg/lOOml, 299.9 mg/lOOml - 438 mg/lOOml, 11.07 mg/lOOml - 19.63 mg/lOOml and 34.20 mg/lOOml - 53.53 mg/lOOml for calcium, magnesium, potassium, sodium and phosphorus respectively. The vitamin content was in the range of 53.7 mg/lOOg - 165.7 mg/lOOg, 0.038 mg/lOOg - 0.049 mg/lOOg, 0.014 mg/lOOg - 0.017 mg/lOOg, 0.31 mg/lOOg - 0.39 mg/lOOg, 2.46 mg/lOOg - 4.34 mg/lOOg and 3.15 mg/lOOg - 4.56 mg/lOOg for vitamin A, Bi, B2, B3, C and E respectively. Phytochemicals were in the ranges of 0.51% - 0.92% for alkaloid, 0.43% - 0.51% flavonoid, 0.27% - 0.53% saponin, 0.17% - 0.45% tannin, 0.21% - 0.27% phenol and 0.17% - 0.23% phytate. Turmeric exhibits good nutritional, Mineral and phytochemical composition that may be of great use for the industrial development and value addition in food products. Ministry of Agriculture and health should use the findings of this study for curriculum plan development. People should be sensitized on the health benefits of turmeric and more studies carried on the industrial use ofturmeric which will help overcome the limitation ofturmeric to only traditional use.