Evaluation of Nutrient Composition of Spice Product from Turmeric Root (Curcuma Longa)

The study evaluated nutrient composition of spice produced from turmeric (Curcuma longa) root. Specifically, it analysed proximate composition, mineral, vitamin, antinutrients and phytochemicals contents of turmeric root spice. One hundred gram of fresh turmeric roots was sorted, cleaned and washed, then divided into two parts. One part was oven dried and processed into fine flour while the second portion was wet milled. The samples were analysed chemically using standard methods. Data were analysed using mean and standard deviation and ANOVA at 0.05 level of significance. Result indicates that dry sample had higher protein (7.83%), ash (11.50%), fibre (6.48%), fats (7.80%) and carbohydrates (53.93%) than the fresh sample. Fresh turmeric sample had higher moisture (63.50%) than the dry sample. Dry turmeric sample had significantly higher (p<0.05) micronutrients than the fresh root except in phosphorus and thiamin but no significant difference was observed in copper values of both samples. Both samples had traces of antinutrients analysed. Dry turmeric spice had higher saponin (1.18mg/100g), alkaloid (3.00mg/100g) but lower flavonoid (4.01mg/100g) values more than the fresh sample.