Effect of drying method on nutritional composition, sensory and antimicrobial properties of Ginger (Zinginber officinale)
2017
Ajayi, O. A. | Akinrinola, A. O. | Akinwunmi, O. O.
Ginger plant is rich in minerals, vitamins, dietary fiber and it possess various medicinal andhealth benefits. Ginger rhizomes have a short shelf-life, making drying an essential processingmethod to improve storability. The focus of this study was evaluating the effect of differentdrying methods on the nutritional composition of ginger. Four drying methods: solar box(SB), sun oven plus solar box (SOSB), conventional (CO) and microwave oven (MO) wereemployed. Sensory analysis and antimicrobial capacity of dried and milled ginger were alsoperformed. Data analysis and associations between drying methods, nutritional compositionand sensory attributes were explored. Results show the nutritional composition of fresh gingersample for moisture, protein, ash, crude fiber and fat were 73.83%, 4.37%, 1.30%, 1.60% and2.10% respectively. For dried samples, CO had the lowest moisture (5.1%); SB had the highestash (4.6%); MO, SOSB and CO had the highest protein (11.3%); CO had the highest fiber(5.1%) and CO also had the highest fat (6.8%) contents. These values were all significantlydifferent from (p<0.05) the control. For sensory, MO sample scored (7.6) the highest forappearance while the least score for appearance was for oven dried samples (5.3). The panelistspreferred the color of the microwave samples and raw samples both having a mean score of(7.2). The general acceptability was highest in the microwave dried samples (7.6). Therewere relationships between method of drying, nutritional composition and appearance of theresultant dried ginger powder. Finally, dried ginger is effective against tested microorganisms.In conclusion, microwave oven drying method maintained high nutritional content and is mostpreferred by the panelists.
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