A REVIEW OF POST HARVEST PROCESSING TECHNOLOGIES OF GINGER (ZINGIBER OFFICINALE) IN NIGERIA (original) (raw)

Ginger (Zingiber officinale Roscoe) belongs to the Zingiberacea family. It is a spice of great commercial importance. The traditional methods used in postharvest processing operations of ginger have been reported to be inefficient, unhygienic and tedious. These primitive practices are still prevalent in Nigeria, which has affected the quality and quantity of ginger and its extract available in Nigerian market. There is need to put together as much relevant information as possible on ginger and its postharvest processing technologies. In this review, ginger products which includes fresh, dried, pickled, preserved, crystallized(candied) and powdered or ground, bleached and essential oils and oleoresin processing and extraction were studied. Ginger quality evaluations were highlighted. Various uses of ginger and its extracts were also considered. Ginger processing methods like drying, splitting/slicing, and solvent extractions were also studied. Traditional and modern methods of processing were compared.

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