Socio-economic Assessment of Ginger Production in Jaba Local Government Area of Kaduna State, Nigeria (original) (raw)
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Research on Crops
Ginger is a spice cum medicinal plant with fluctuating price and consumer demands that depends on the varietal qualities. Ten ginger genotypes were evaluated in 2017 and 2018 at the Department of Crop Science, University of Nigeria for variation in their morphological, yield and nutritional attributes. Data were collected on seedling emergence, number of leaves, leaf length, leaf width, plant height, pseudo-stem diameter and rhizome yield. The harvested rhizomes were analyzed for proximate, minerals and phytochemical compositions. Genotype EN-1 gave the best rhizome yield of 18 t/ha followed by KD-2 (16.5 t/ha), KD-1 (14.5 t/ha) and KD-3 (14 t/ha) while lower yield of 3.3 t/ha was obtained in RT-3 genotype. The results of proximate analysis revealed a high variation in nutritional contents with a range of 1.31 to 3.17% protein, 0.88 to 1.33% ash, 2.22 to 4.97% fiber, 0.25 to 0.60% fats and 8.3 to 12.0% carbohydrate contents in the different genotypes. Significant variation among the mineral and phytochemical attributes of the studied genotypes was also observed. The desirable growth, yield and nutritional attributes identified in different genotypes calls for gene mapping in these genotypes to establish their genetic diversity. The premium price placed on ginger rhizome is dependent on its quality and yield hence, grower should consider quality as well as the rhizome quantity accruable from each genotype in deciding which genotype to grow.
Review of Post Harvest and 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. In this work ginger products which includes fresh, dried, pickled, preserved, crystallized or(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 and extractions like drying, splitting/slicing, mechanical expression, and post-harvest operations were studied. Traditional and modern methods of drying ginger were compared.
A Review: Is Ginger (Zingiber officinale var. Roscoe) Potential for Future Phytomedicine?
Indonesian Journal of Applied Sciences
Zingiber officinale Roscoe (red:ginger), one of the most widely consumed herbs in Asia, has been empirically used to treat various disorders in Indonesia. There are three known types of ginger: giant ginger or white ginger (Zingiber officinale var. Roscoe), small white ginger or ginger emprit (Zingiber officinale var. Amarum), and red ginger (Zingiber officinale var. Rubrum). The main components of ginger rhizome are carbohydrates, lipids, essential oils, terpenes, and phenol compounds such as gingerol (23-25%) and shogaol (18-25%). Many studies had confirmed beneficial effects of ginger against inflammation, free radicals, diabetes mellitus, bacterial infection, cancer, nausea, etc. Z. officinale var. Roscoe is considered a safe herbal with not significant adverse effects. This plant is potential to be developed for future phytomedicine, however further explorations on its clinical studies in humans is expected, especially the efficacy and safety of the risk of side effects.
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...
Annual Research & Review in Biology
Ginger (Zingiber officinale Rosc., Zingiberaceae), a cultivated annual herbaceous plant is one of the most important spices consumed in the world with many medicinal properties. It is an income-generating plant for its production. This study aims to document endogenous knowledge on speculation as well as an agro-morphological characterization in order to make it better known and to reveal its potential to the whole world. The ethnobotanical data obtained by a semi-structured survey conducted from a questionnaire in six (06) municipalities in southern Benin made it possible to determine the local taxonomy of Ginger, the cultural practices and the different uses of the species. Ginger has been introduced in Benin for decades and in all the area study. The local names for the species as well as its uses, vary according to locality. As for the agro-morphological characterization, a complete random block device composed of five sub-plots was used. The experimental data allowed us to obta...
Phytochemistry and Pharmacological Properties of Ginger (Zingiber officinale)
Zingiber officinale is a plant native to India, which has been largely employed as flavoring agent in flavorful dishes such as curries and sweets such as cakes and biscuits, alcoholic beverages. Ginger is a well known herbal medicine, which is usually used in traditional medicine in all over the world. Many pharmacological activities of ginger are antiemetic, antidiabetic, analgesic, antiarthritic, anticancer, antioxidant, antiulcer, antimicrobial, anti-inflammatory immunomodulatory and cardiovascular activities. The pungency of the ginger is due to gingerols and shogaols. The main components of ginger are the aromatic essential oils, antioxidants and the pungent oleo-resin. These aromatic or pungent compounds have been identified as the phenylalkylketones, known as gingerols, shogaols, and zingerone.
Ginger (Zingiber officinale)-An elixir of life a review
Ginger (Zingiber officinale) is a herbaceous perennial plant of the family Zingiberaceae which used as a spice, food, flavouring agent, and medicine. It has a pH of 5.6 to 5.9, similar to that of figs, fennel, leeks, parsnips and lettuce. The alkalinity of foods depends on many variables, including growing conditions and processing. To make old and rotten ginger attractive, it is washed with sulphuric acid which is extremely unsafe to consume and can result in kidney stones, affect the liver, stomach burns, etc. The storage condition for fresh Ginger includes a temperature of 13 ° C and at relative humidity of about 65%. The various chemical constituents and their structures are discussed in this review. Ginger offers substantial protection from stroke and heart attack because of its ability to help prevent blood clotting. It is also used as Antioxidant, Antitoxic, Eicosanoid balance, Enzyme activity, Probiotic support, Serotonergic, Systemic stimulant. Some of the market preparations containing Ginger (Shunth) are pachnol, Hajmola, Hingoli, garam masala, chana masala, dristi eye drops, chaat masala, divya churna, aloo bhujia, pav bhaji masala, shahi paneer masala, etc.
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.
2018
Ginger (Z. officinale Rosc.) is one of the important spices crop in the world. It grows in more of the countries in the world including Ethiopia. This spice has wider adaptation and it grows in most parts of the country. The major ginger production is in SNNPRS, Oromia, Amhara, Gambella and Benishangul regions. The rhizome from this herbaceous plant is very valuable for different uses; food seasoning for home based or industrial level application, for pharmaceutical uses. The spices research in Ethiopia with various limitations did lots on ginger technology development and achieved significant results. Acquiring significant number of ginger accessions from domestic and foreign source, variety development, crop management, protection and postharvest handling recommendations could be mentioned as some of the research achievements. The country, in addition to huge domestic consumption generated 22.6 million USD hard currency in 2008 from export of products of ginger technologies (Yali ...