Review of Post Harvest and Processing Technologies of Ginger (Zingiber Officinale) In Nigeria (original) (raw)
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A REVIEW OF POST HARVEST PROCESSING TECHNOLOGIES OF GINGER (ZINGIBER OFFICINALE) IN NIGERIA
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.
Chemistry and Quality of Fresh Ginger Varieties (Zingiber Officinale) from Ghana
Acta Horticulturae, 2007
Ginger, Zingiber officinale, one of the most important and oldest of spices, consists of rhizomes with a warm pungent taste and a pleasant odor. The essential oils are responsible for the aroma while the non-volatile components are responsible for the pungency with gingerol the most pungent component in fresh ginger. Ghana has a long history of producing ginger rhizomes for local markets. In this study, we evaluated the quality and essential oils and pungent principles of two different types of Ghanaian ginger, each from three regions, compared to ginger rhizomes found in the US Market. The essential oils composition of variety 2 exhibited the typical ginger oil composition with geranial, neral and zingiberene as the main components. Variety 1 exhibited a distinctly different essential oils composition dominated by zerumbone (85-87%). Variety 2 possessed a warm pungent taste similar to the commercial samples whereas variety 1 of gingers possessed a bitter taste. Variety 2 and the US commercial gingers contain 6-gingerol as the main component. The samples from Oframanse exhibited the highest amount of total gingerols (0.66%) (6-, 8-, and 10 gingerols), being almost 4 times higher than the commercial US ginger (0.17). Ginger variety 2 appears promising for the export market since these gingers could be offered both as a dried and/or ground spice as well as a source of gingerols for the nutraceutical industry.
Food Value of Two Varieties of Ginger (Zingiber officinale) Commonly Consumed in Nigeria
ISRN Nutrition, 2013
Ginger (Zingiber officinale) is a well-known and widely used herb, which contains several interesting bioactive constituents and possesses health-promoting properties. The proximate, mineral, antinutrient, amino acid, and phytochemical components of two varieties of ginger (Zingiber officinale) were investigated. Amino acid composition was determined using standard analytical techniques. The results obtained in percentages in the two varieties of ginger (white and yellow types) were crude fibre (21.90, 8.30), fat (17.11, 9.89), carbohydrate (39.70, 58.21), crude protein (12.05, 11.65), ash (4.95, 7.45) and moisture (3.95, 4.63) contents respectively. Elemental analysis revealed that potassium (0.98 ppm and 1.38 ppm) is the most abundant, while copper (0.01 ppm) is the least. Phytochemical screening indicated that they are both rich in saponins, anthraquinones, phlobatannin and glycosides. Also, the antinutrient constituents of white ginger were lower than yellow ginger, although the...
Journal of Pharmacognosy and Phytochemistry, 2020
Present work have been undertaken to study the effects of different processing methods on essential oil and oleoresin contents, phyto-chemical constituents and antioxidant activity of dried ginger rhizome. Ginger (Zingiber officinale roscoe) is branched and horizontal rhizome and its size is near about 5 to 15 cm in length, 3 to 6 cm width and 0.5 to 1.5 cm thickness. Ginger is grown in most Indian states namely Meghalaya, Kerala, Arunachal Pradesh, Sikkim, Nagaland Mizoram, and Orissa. Ginger is known for its analgesic, antimicrobial, antibacterial, antidiabetic, antiemetic, antifungal, anthelmintic, anti-inflammatory, antithrombic, antitumor, antitussive, antiulcer, antiviral properties. The medicinal properties of ginger are contributed by presence of bioactive components, polyphenolic compound, flavonoids etc. The dried ginger rhizome (Sunth) can be prepared by using commercially adopted technologies like Surat method, Malabar method and MPKV method. From the investigation it wa...
Postharvest Management and Value Addition of Ginger (Zingiber Officinale Roscoe): A Review
International Journal of Environment, Agriculture and Biotechnology, 2017
Ginger is an important spice crop and India is one of the leading producer and exporter of ginger in the world. Ginger is widely used around the world in food as a spice both in fresh and dried form which adds flavour to the meal by creating spicy pungent taste. The chemical components of the ginger rhizome vary considerably depending on the location of cultivation and postharvest treatments. Ginger contains polyphenol compounds such as gingerol and its derivatives like zingiberone, bisabolene, camphene, geranial, linalool, borneol and oleoresin (combination of volatile oils and resin) that accounts for its characteristic aroma and therapeutic properties. Fresh ginger are perishable in nature and are spoiled due to improper handling, growth of spoilage microorganisms, susceptibility to rhizome rot, wilting and sprouting, action of naturally occurring enzymes, chemical reactions and structural changes during storage. Keeping in mind the low shelf-life of fresh ginger and inadequate facility for their modern storage leading to distress sale, value addition could be a viable alternative which will fetch remunerative price to the growers. The present scenario, nutritional importance, postharvest management, value added products of ginger have been discussed in detail in the review.
Effect of Drying Temperature on Quality of Dried Red Ginger (Zingiber Officinale Var. Rubrum)
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering)
Red ginger is a source of herbal medicines that contain phenolic compounds. The advantage of red ginger as an herbal medicine requires proper handling and treatment so that the phenolic compounds in red ginger are not damaged. Drying is the right method for obtaining red ginger extract. The aims of this study were to investigate the effect of temperature on the proximate composition of dried red ginger and to investigate the suitable temperature for drying red ginger. Red ginger drying was carried out at various temperatures (40, 50, and 60 °C). The simplicia of red ginger was then mashed and sieved. Measurement of the quality of the simplicia included yield, moisture content, ash content, fat content, protein content, crude fiber content, and carbohydrate content. Dried red ginger was observed that all parameters examined were affected by drying at various temperatures except for ash content. The result of drying temperature at 50 °C showed a better quality of dried red ginger base...
The composition of the essential oil of dried Nigerian ginger (Zingiber officinale Roscoe)
European Food Research and Technology, 1999
The essential oil composition of dried Nigerian ginger (Zingiber officinale Roscoe) was determined by means of gas chromatography and gas chromatography-mass spectrometry techniques. The ginger was hydrodistilled; the oil yield was 2.4% and consisted of 64.4% sesquiterpene hydrocarbons, 6.6% carbonyl compounds, 5.6% alcohols, 2.4% monoterpene hydrocarbons and 1.6% esters. The main compounds were zingiberene (29.5%) and sesquiphellandrene (18.4%). A number of constituents not previously reported in ginger oil were identified. These include 2,6-dimethyl hepten-l-ol, a-gurjunene, linalool oxide, isovaler-aldehyde, 2-pentanone, cadinol, aand g-calacorene, eremophyllene, t-muurolol, a-himachallene, a-cubebene acetic acid, pinanol, a-santalene, geranyl propionate, geranoic acid, (E,E)-a-farnesene, n-methyl pyrrole and geranic acid.
Ginger (Zingiber officinale) powder from low temperature drying technique
Bangladesh Journal of Scientific and Industrial Research, 2021
Ginger powder was prepared using different low temperature drying techniques and their nutritional, phytochemicals, functional and sensory quality were investigated. Moisture content was significantly (p<0.05) higher (7.16±0.04%) in shade dried powder and lowest in oven dried powder. Protein, fat and fiber contents varied with drying techniques ranging from 6.08±0.05 to 6.68±0.07%, 1.08±0.16 to 1.39±0.25% and 3.86±0.13 to 5.11±0.06% respectively. Highest alkaloid content was found in mechanical dried powder (4.44±0.04%), while highest flavonoid content was found in oven dried ginger powder (4.67±0.07%) and maximum saponin content was recorded in shade dried powder (2.67±0.10%). Highest ascorbic acid content (3.53±0.08 mg/100g) was found in shade dried powder and lowest was recorded in oven dried ginger powder (3.53±0.08 mg/100g). Sun drying technique exhibited better nutritional and sensory quality. The sensory score demonstrated that acceptance of all dried ginger powder was in ...