ABSTRACT
Garlic (allium sativum) is a widely consumed and highly esteemed plant known for its culinary and potential medicinal properties. this research project aims to comprehensively evaluate the nutritional value and chemical composition of garlic, shedding light on its potential health benefits and culinary applications. This research employed various analytical techniques, including proximate analysis, phytochemical screening and mineral elements determination. the result for proximate analysis on garlic (allium sativum) showed carbohydrates 63.62± 0.95, crude fibre 1.66± 0.03, ash 3.01 ± 0.14, crude fat 6.05±0.78, protein 15.37 ±1.71 and moisture 10.62±0.69. from the results, garlic has a high carbohydrate content and contain low value of moisture indicating a longer shelf life. The phytochemical screening of garlic showed the presence of alkaloid, flavonoid, phenolics, terpenoids, saponin, glycoside, steroids and the absence of tannin. antimicrobial, anti-oxidant, anti-inflammatory property can be attributed to the presence of the phytochemical. The mineral elements analyses showed the presence of Zinc (0.52mg/kg), Phosphorus (9.01mg/kg), Potassium (7.07mg/kg), Calcium (20.23mg/kg), Magnesium (5.4mg/kg). by providing a comprehensive analysis of the nutritional and chemical composition of garlic, this research project contributes valuable insights into its potential health benefits and culinary versatility. the findings may inform dietary recommendations and culinary practices, promoting the utilization of garlic as a functional food for improved health and well-being.
