Nutritional composition of common Zingiberaceae species used in traditional medicines and cooking

J. Zanariah, A. Noor Rehan and O. Rosnah

Abstract

The proximate composition, thiamine, riboflavin and vitamin C content, as well as amino acid profiles of nine common Zingiberaceae species have been analysed. The species are bonglai (Zingiber cassumunar), ginger (Zingiber officinale), halia bara (Zingiber officinale), tumeric (Curcuma domestica), lempoyang (Zingiber zerumbet), greater galangal (Alpinia galanga), temu hitam (Curcuma aeruginosa), temu pauh (Curcuma mangga) and temu kunci (Boesenbergia rotunda). These species have been widely used in traditional as well as herbal medicines for beauty and health purposes. The traditional medicinal uses of the zingiberaceous plants include treatment for stomach-aches, indigestion, rheumatism, fever and swelling. The main amino acids in most of the species studied are aspartic acid and glutamic acid. However, bonglai and lempoyang have phenylalanine as its main amino acid. Turmeric, ginger and greater galangal rhizomes which are commonly used in cooking, are rich in lysine, an essential amino acid deficient in most cereals

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