Nutritional, Physicochemical, Functional, and Textural Properties of Red Pepper (Capsicum annuum L.), Red Onion (Allium cepa), Ginger (Zingiber officinale), and Garlic (Allium sativum): Main Ingredients for the Preparation of Spicy Foods in Ethiopia

Spices are known to have important benefits in our daily diet, and it is common see industrial traditional spicy foods households markets. In the present work, a systematic profiling of nutritional, physicochemical, textural properties red pepper, garlic, onion, ginger was conducted. The detailed data forty eight (48) parameters that consisted macronutrients, micronutrients, physicochemical properties, functional property, rheological each components were organized. result showed pepper had highest content crude protein (14.7%), fat (11.3%), fiber (38.57%), ash (6.7%), redness (a ∗ value) (32.5), CI (37.4%), porosity (37.43%) compared ginger, onion. Garlic carbohydrate (76.42%), energy (346.58 kcal), pH (6.03), total soluble solid (26.76), particle size (D90, 561 µm), volume weighted mean (238 µm) which related high antimicrobial antioxidant quality garlic. Red onion Zn (71.16 mg/100 g), Na (94.5 Ca g) indicating rich source minerals. availability about functional, ingredients crucial for production formulation with stability.