Work

Comparative assessment of physical, proximate and mineral composition of major ingredients used in ready-to-eat spices gravy formulation

Year: 2026

Type: article

Abstract: Development of good quality Ready to Eat (RTE) spices gravy is possible through an extensive study of the physicochemical and nutritional properties of the ingredients used in the preparation of such products. The current research work was carried out to determine the physical properties, proximate analysis and mineral content of onion (Allium cepa), tomato (Solanum lycopersicum), garlic (Allium sativum) and ginger (Zingiber officinale) which are the major ingredients of RTE spices gravy. The fresh ingredients obtained from the local market were subjected to analysis employing standard methods. Tomato showed the lowest value for pH (4.28 ± 0.05) and highest for titratable acidity (0.47 ± 0.01%) and hence, the predominant factor responsible for acidification of the gravy preparation system. On the other hand, garlic showed the highest values for total soluble solids (34.5 ± 0.5 °Brix) and superior nutrient density in terms of high protein (6.40 ± 0.10%), carbohydrates (33.10 ± 0.40%) and ash (1.50 ± 0.04%) contents. Tomato showed the highest moisture content (94.5 ± 0.4%) and ginger showed the highest fat content (0.80 ± 0.03%). Mineral content analysis showed that garlic is an excellent source of calcium (181 mg/100 g), phosphorus (153 mg/100 g), iron (1.70 mg/100 g) and zinc (1.16 mg/100 g) while ginger had the highest potassium (415 mg/100 g).

Source: International Journal of Advanced Biochemistry Research

DOI: 10.33545/26174693.2026.v10.i9sy.10145