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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.

Abstract/ Executive Summary:

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 proximate composition, 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.

Location: In Bangladesh

Start Date:

End Date:

Program Area: Chemical Analysis

Commodity: Garlic

Objectives:

However, hardly any research has been undertaken in response to the above purpose. So, the current research was carried out to perform a comparative analysis on protein, carbohydrate fat, minerals and energy in targeted garlic varieties and to decide out the better one to recommend in the context of nutritional value.

Methodology:

2.1 Sample Preparation For preparing samples, each studied variety was collected from the New Market, Dhaka. The garlics were then peeled, washed and cleaned, and cloves were chopped with knife on chopping board. The chopped samples were dried in an oven at 50ºC for 8-10 hours and ground by a blender. The powder of each garlic variety was then stored in separate airtight containers. 2.2 Determination of Proximate Composition of Garlic Samples 2.2.1 Determination of moisture content The method of the Association of Official Analytical Chemists was used to determine the moisture of garlic powder on dry basis. 5 g powder was weighed into a pre-weighed petri dish and dried in an oven at a temperature of 105 ± 5°C until a constant weight of dry matter was obtained. The moisture content in the sample was determined by using the following formula: Moisture (%) = [{(Wt. of original sample – Wt. of the dried sample) / Wt. of original sample} × 100] 2.2.2 Determination of crude protein The crude protein content of the samples was estimated using the Kjeldahl method. The method involved protein digestion, distillation and titration. Protein digestion: 0.2 g sample and 0.5 g digestion mixture were put in Kjeldahl flask and mixed with 20 ml of 98% concentration of H2SO4. Then the mixture was subjected to heating at 350°C in a speed digester until transparent residue contents were obtained.

Protein distillation: Digested sample was then entered into a distillation chamber. Titration: The sample was then titrated with 0.5 N H2SO4. 2.2.3 Determination of crude fat The crude fat of the powdered sample was determined using Soxhlet extraction. 3 gm of each sample was folded in filter paper and placed within labeled thimbles. Thimbles were attached to extraction columns of the fat analyzer (SoxtecTM 2043). The dried boiling flasks (250 ml) were weighed and filled with about 150 ml of petroleum ether and placed under extraction columns according to their corresponding thimbles. SoxtecTM 2043 worked in 3 phases: Boiling phase: Thimbles were lowered into the solvent and boiled for 2 hours at 90°C. Rinsing phase: The thimbles were then raised above the solvent. This phase required 30 minutes. Sample extraction: This phase required 20 minutes. Then the thimbles were removed carefully and petroleum ether was collected from the top container and drained into another container for reuse. Then, by using a hot air oven the boiling flask was heated to make it totally free from petroleum ether. It was then cooled in a desiccator and weighed. The % fat in the sample was calculated using the formula: Fat (%) = (Wt. of fat / Wt. of original sample) × 100. 2.2.4 Determination of ash content: Ash content was determined by the AOAC method. About 2 gm of finely ground dried sample was weighed into porcelain crucibles and heated over a Bunsen burner until the samples burned fully. The crucibles were then heated up to 550°C for five hours in a muffle furnace. The crucibles were transferred in a desiccator for cooling down [9]. The % ash content in the garlic sample was calculated by the following formula: Ash (%) = (Wt. of ash / Wt. of sample taken) × 100

2.2.5 Determination of carbohydrate content For many years, the total carbohydrate content of foods has been calculated by difference, rather than being analyzed directly. The constituents of food i.e. protein, fat, moisture and ash were determined individually except carbohydrate and summed, then the sum was subtracted from the total weight of the food. This is referred to as total carbohydrate by difference. Total carbohydrate= 100 – (Weight in grams [protein + fat + water + ash] in 100 g of sample). 2.2.6 Determination of energy value The energy value of the samples was determined by multiplying the protein content by 4, carbohydrate content by 4 and fat content by 9. Energy Value = (Crude protein × 4) + (Total carbohydrate × 4) + (Crude fat × 9) 2.2.7 Determination of mineral content Mineral and heavy metal content were estimated by using Atomic Absorption Spectrophotometer. 0.5 g sample was taken into a volumetric flask. It was digested with 7 ml Nitric acid and 2ml Hydrogen Peroxide two times for 15 minutes at 180°C in 1200-watt radiation. Sonication was done by the ultrasound system for mixing and to remove bubbles from the digested sample and then it was filtered with filter paper. The sample was then placed into the flame mode of Atomic absorption spectrophotometer at about 2300°C to 2600°C temperature.

Source of Information: European Journal of Medicinal Plants 31(9): 1-9, 2020; Article no.EJMP.57074 ISSN: 2231-0894, NLM ID: 101583475

Article Link (Online Journal): DOI: 10.9734/EJMP/2020/v31i930265

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Among three garlic cultivars, no one was individually superior or inferior to others in terms of gross nutritive value. Imported Large Multiclove garlic cultivar was relatively high in protein, fat and ash content, whereas Indigenous Multiclove garlic composed of greater carbohydrate and total energy value. Likewise, mineral contents varied between cultivars. The content of K was higher in Imported Large Multi-clove garlic, while Ca, Mg and Zn were higher in Indigenous Multi-clove garlic but the Indigenous Single-clove garlic had higher Fe content when compared with the two other varieties. Despite considerable variance in nutrient contents of these garlic varieties, they are playing an important role in human nutrition. Because of the rarity of its kind, the present comparative study besides adding benefits to better understanding food chemistry may contribute facilitating the socio-economic and nutritional choice of these three cultivars by the consumers.

Knowledge Management: Journal