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All Journal International Journal of Education, Management, and Technology
Alhassan Ahmad Siddan
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Computer Science & IT Education Electrical & Electronics Engineering Engineering Materials Science & Nanotechnology

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Comparative Analysis of Mineral Composition in Locally Prepared and Commercial Ginger Drinks Sold in Gombe Metropolis Abubakar Muhammad Hammari; Alhassan Ahmad Siddan; Abubakar Umar Elnafaty; Balkisu Abubakar Adamu; Muhammad Bello Jauro; Usman Adamu Bashir
International Journal of Education, Management, and Technology Vol 4 No 2 (2026): International Journal of Education, Management, and Technology
Publisher : Darul Yasin Al Sys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/ijemt.v4i2.10213

Abstract

Ginger (Zingiber officinale) is a widely consumed spice and medicinal plant valued for its nutritional and therapeutic properties. In Nigeria, ginger drinks are popular because of their refreshing taste and perceived health benefits; however, evidence comparing the mineral composition of locally prepared and commercial products remains limited. This study evaluated the mineral composition of selected locally prepared and commercially produced ginger drinks obtained from different locations in Gombe metropolis. Five samples, comprising four locally prepared ginger drinks and one commercial brand, were analyzed for calcium (Ca), magnesium (Mg), sodium (Na), potassium (K), zinc (Zn), and iron (Fe) using atomic absorption spectrophotometry (AAS). Mineral concentrations varied among the samples, with potassium and sodium being the most abundant and iron occurring at relatively low concentrations. The Riyal sample contained the highest potassium concentration (7.45 mg/L), the Tudun Wada sample recorded the highest sodium concentration (11.49 mg/L), and the commercial ginger drink had the highest calcium concentration (2.46 mg/L). Statistical analysis revealed no significant difference (p > 0.05) between the mineral contents of locally prepared and commercial ginger drinks. These findings indicate that ginger drinks sold in Gombe metropolis contain beneficial mineral elements within acceptable limits and may supplement dietary intake of nutrients involved in fluid balance, bone development, immune responses, and enzymatic activities. The study provides comparative evidence on the mineral profiles of locally prepared and commercial ginger drinks and establishes a basis for more comprehensive nutritional assessments using larger samples and additional nutritional parameters.
Co-Authors Abubakar Muhammad Hammari Abubakar Umar Elnafaty Balkisu Abubakar Adamu Muhammad Bello Jauro Usman Adamu Bashir