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The objective of this work is to analyze the biochemical parameters of Zingiber officinale (ginger) and Curcuma Longa (turmeric) found in the locality of Daloa. The samples were purchased in the markets of Daloa. The dry matter, ash and lipid contents were determined by the AOAC (Association of Official Analytical Chemists) method. Those of proteins, total sugars, reducing sugars were carried out respectively by the methods of Kjeldahl, Bernfeld and Dubois. A phytochemical study was done by Evans method. The contents of total flavonoids and total polyphenols were determined respectively according to the methods of Wood and Marinova. It emerges from the analyzes that the contents of dry matter (27.66 ± 0.06%), total sugars (31.25 ± 0.6 mg / g) and fibers (8.21 ± 0.01%) are higher in ginger than in turmeric. The lipid contents of the two species are less than 8%. The results also reveal the presence of tannins, saponins, polyphenols, alkaloids and flavonoids. Ginger has a high content of total polyphenols (53.55 ± 0.45 mg EAG / g) than turmeric (35.25 ± 0.52 mg EAG / g). However, the flavonoid values ​​are high in turmeric (92.52 ± 0.54 µg EQ / g) than ginger (86.27 ± 0.62 µg EQ / g). Both turmeric have revealed that ginger and turmeric are low in fat, reducing sugars, and high in fiber and polyphenols. Both rhizomes have the same protein content. The presence of secondary metabolites in the rhizomes of ginger and turmeric justifies the therapeutic importance of these two plants, hence the importance of consuming them to take full advantage of the beneficial effects of its active ingredients. However, the compounds vary from species to species.

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Ginger and turmeric are two plants of the Zingiberaceaes family. They are used as spices and in the treatment of many diseases. Despite their importance, data on their knowledge and their uses are scarce. The objective of this work was to assess the knowledge and different uses of ginger and turmeric. A survey was carried out among saleswomen and consumers. The survey reveals that 100% of those surveyed knew about ginger, but fewer people (17.5%) knew about turmeric. The survey identified that ginger tastes more pungent (82.65%) than bitter (17.35%), whilst turmeric's taste is bitterer (53.47%) rather than pungent (46.53%). Consumption differed between the two rhizomes, with ginger consumed fresh (90.22%) and turmeric dry (84.25%). Differences were also noted in their medicinal (40.66% for ginger and 32.15% for turmeric), nutritional (50.82% for ginger and 11.65% for turmeric) and cosmetic (8.63% properties for ginger and 56.2% for turmeric) uses. The vernacular names of the two rhizomes varied from one ethnic group to another.