Vol. 8, Issue 3 (2020)
Studies on effects of different processing methods on morphological and nutritional quality attributes of dried ginger (Zingiber officinale L.) rhizome
Author(s): Syed Zubair, AR Sawate, RB Kshirsagar, BS Agarkar and BM Patil
Abstract: Present work have been undertaken to study the impact of different processing methods on physical quality characteristics, chemical composition and mineral composition of dried ginger rhizome. Ginger is cultivated in countries like India, China, Nigeria, Indonesia, Bangladesh, Thailand, Philippines, Jamaica etc. Ginger rhizomes are rich source of carbohydrates, vitamins, minerals and iron. Ginger known for its Analgesic, Antibacterial, Antidiabetic, Antiemetic, Antifungal, Anthelmintic, Anti-inflammatory, Antithrombic, Antitumor, Antitussive, Antiulcer, Antiviral properties. The ginger dried by different methods like surat method, mulbar method and MPKV rahuri method. From the research it was observed that ginger processed by mulbar method obtained higher value for length, width and geormetric mean diameter where as ginger processed by MPKV method obtained higher value for thickness and bulk density. The chemical composition of processed ginger revealed that ginger processed by surat method got higher value for carbohydrate and mulbar method obtained higher value for moisture content and ash content where as MPLV method obtained higher value for fat, protein and fiber content. The mineral composition of processed ginger showed that ginger sample processed by mulbar method obtained higher reading for calcium, copper and manganese where as MPKV method obtained higher reading for phosphorus, magnesium, iron and zinc. From the research it was concluded that ginger sample processed by MPKV method is found superior than surat and mulbar method with respect to nutritional quality.
DOI: 10.22271/chemi.2020.v8.i3w.9443
Pages: 1689-1697 | 495 Views 117 Downloads
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How to cite this article:
Syed Zubair, AR Sawate, RB Kshirsagar, BS Agarkar, BM Patil. Studies on effects of different processing methods on morphological and nutritional quality attributes of dried ginger (Zingiber officinale L.) rhizome. Int J Chem Stud 2020;8(3):1689-1697. DOI: 10.22271/chemi.2020.v8.i3w.9443
