Evaluation of Nutritional and Mineral Content of Dehydrated Ginger (Zingiber officinale)

Abstract

This study was executed to produce dehydrated ginger powder using four different drying methods viz. sun, oven, mechanical and microwave along with their nutritional, mineral content and sensory quality evaluation. Microwave dried powder contained highest moisture content (7.10±0.04%) and was significantly different to other drying methods. Protein, fat, ash and crude fiber contents ranged from (6.10 ± 0.05 to 6.78 ± 0.07%), (1.01 ± 0.16 to 1.42 ± 0.25%), (3.21 ± 0.12 to 4.07 ± 0.10%) and (3.76 ± 0.13 to 4.88 ± 0.12%) respectively. K and Ca contents ranged from (20.45 ± 0.06 to 26.35 ± 0.07 mg/100 g) and (108.64 ± 0.09 to 188.62 ± 0.07 mg/100 g), respectively. Though some values were significantly different (P<0.05) under different drying conditions, the analyzed results showed that the produced ginger powder retained a good nutritional profile, minerals and sensory quality.