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Abstract:
The importance of spicy root and bulb as a good source of nutritional and phytochemical compounds can never be overemphasize. Spices are rich source of carbohydrate, vitamin, minerals and contain phytochemical properties which help to fight against disease. Hence, this study was carried out to evaluate the chemical composition of some spicy, root and bulb as well the it economic importances. The study was carried out Benin city. Five (5) spices namely Ginger, Garlic, onion, Shellof and spring onion was used in this study. These spices were brought in New Benin market in packaged form. The spices was then stored in a cool dry place prior to evaluation. After careful examination, it was observed that the spices contained protein, fibre, ash, fat and carbohydrate in varying proportions. Carbohydrate was the most abundant nutrient in most of the species whereas protein was the least. Appreciable concentrations of potassium, sodium, magnesium and calcium while iron, manganese, copper and zinc were found in the various spice. Spices, root and buld contribute significantly to the national economics and contain phytochemical that helps to fight against disease. Hence it is recommended that cultivation of spices be encouraged, as this will create jobs and provide a source of income generation through local and international trade.
