Phytochemical screening and proximate analysis of tiger nut (Cyperus esculentus) and clove (Syzygium aromaticum)
DOI:
https://doi.org/10.65221/0111Keywords:
aromatic spice, bioactive potential, food supplements, human diet, nutritional valueAbstract
This research work focuses on the proximate and phytochemical analysis of clove (Syzygium aromaticum) and tiger nut (Cyperus esculentus) with the aim of providing valuable information on their nutritional and bioactive potential. The phytochemical screening of tiger nut and clove extracts revealed distinct variations in bioactive compounds. Tiger nut extract tested positive for flavonoids and phenols, but showed the absence of alkaloids, tannins, saponins, terpenoids, glycosides, and steroids. Conversely, clove extract displayed a more diverse phytochemical profile, containing alkaloids, flavonoids, phenols, saponins, glycosides, and steroids, whereas tannins and terpenoids were absent. This suggests that clove possesses a more diverse chemical composition, potentially contributing to stronger medicinal and preservative properties compared to tiger nut. In the proximate analysis, tiger nut demonstrated a significantly higher moisture content (37%) compared to clove (2.5%), indicating its perishable nature and limited shelf-life. Tiger nut also recorded higher crude fat content (17%) against clove’s 1.7%, which underscores its nutritional value as a rich source of dietary fats. Clove was also found to have a higher protein content (15%) in comparison to tiger nut (6%). This study therefore advocates for the utilization of clove and tiger as supplements in human diets due to their nutritional and phytochemical compositions.
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