Relative Proximate Composition and Mineral Analysis of Three Garlic Varieties Available in Bangladesh
Dipa Islam
Biomedical and Toxicological Research Institute, Bangladesh Council of Scientific and Industrial Research, Dhanmondi, Dhaka-1205, Bangladesh.
Nazia Nawshad Lina
Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore-7408, Bangladesh.
Rajib Kanti Roy
Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore-7408, Bangladesh.
Chadni Lyzu
Biomedical and Toxicological Research Institute, Bangladesh Council of Scientific and Industrial Research, Dhanmondi, Dhaka-1205, Bangladesh.
Zubayed Ahamed
Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore-7408, Bangladesh.
Samina Akhter
Biomedical and Toxicological Research Institute, Bangladesh Council of Scientific and Industrial Research, Dhanmondi, Dhaka-1205, Bangladesh.
Liton Chandra Mohanta
Biomedical and Toxicological Research Institute, Bangladesh Council of Scientific and Industrial Research, Dhanmondi, Dhaka-1205, Bangladesh.
Evena Parvin Lipy
Biomedical and Toxicological Research Institute, Bangladesh Council of Scientific and Industrial Research, Dhanmondi, Dhaka-1205, Bangladesh.
Mahmuda Hakim
Biomedical and Toxicological Research Institute, Bangladesh Council of Scientific and Industrial Research, Dhanmondi, Dhaka-1205, Bangladesh.
Dipankar Chandra Roy *
Biomedical and Toxicological Research Institute, Bangladesh Council of Scientific and Industrial Research, Dhanmondi, Dhaka-1205, Bangladesh.
*Author to whom correspondence should be addressed.
Abstract
Garlic is one of the most common spices in south-east Asian cuisine. Since ancient times, it has been used as traditional medicine, herbal remedies and flavoring ingredients. Large varieties of garlic are available across the world. The majority of Bangladeshi markets are availed with three of its varieties. These are Imported Large Multi-clove garlic from India or China, Bangladeshi Indigenous Multi-clove and Single-clove garlic. This study was aimed to investigate proximatecomposition, mineral concentration and energy value of Imported Large Multi-clove variety, Bangladeshi Indigenous Multi-clove and Single clove garlic. Imported Large Multi-clove variety was found to contain 6.53±0.08% moisture, 70.25±0.27% carbohydrate, 18.92±0.04% protein, 0.57±0.16% fat and 3.72±0.03% ash, whereas Indigenous Single-clove and Multi-clove contain 7.80±0.04% & 6.51±0.04% moisture, 71.41±0.09%&72.73±0.06%carbohydrate, 17.37± 0.06% and 17.40±0.04% protein, 0.19±0.01% and 0.21±0.02% fat, 3.22±0.01% and 3.14±0.02% ash respectively. Few Significant Distinction Were observed in nutrient and calorie contents. No single variety could be adjudged nutritionally superior or inferior to others.
Keywords: Garlic, proximate composition, energy value, mineral composition.