Ginger powder

This study entailed the production of ginger powder and analysis for selected phytochemicals and minerals element constituents. Examined phytochemicals were flavonoid, saponin, glycoside, phenols, alkaloid, tannin, coumarin, quinones and steroids while selected mineral elements analysed were iron, magnesium, calcium, zinc, potassium and sodium. The ginger rhizomes for this study were obtained from New Benin Market, Edo State, Nigeria. Standard methods were used for processing the ginger powder. Specifically, the presence or absence of the selected phytochemicals was determined. Findings indicated that for fresh ginger rhizomes, the examined minerals are of the following values: Fe (1.00mg/L), Mg (0.75mg/L), Ca (0.50mg/L), Zn (0.80mg/L), K (19.7mg/L) and Na (2.2mg/L). For the processed ginger powder, the obtained values for the examined mineral constituents are: Fe (1.60mg/L), Mg (1.08mg/L), Ca (0.30mg/L), Zn (1.20mg/L), K (61.1mg/L) and Na (11.4mg/L). Based on findings from this study, ginger powder is a good source of the examined food minerals.

The experiment was carried out to produce ginger powder from fresh ginger rhizomes using sun drying technique. The fresh rhizomes were collected from Forestry market, Benin City, Edo State. The ginger was then examined for its proximate, phytochemical and mineral element composition. These tests were carried out on the ginger before and after processing. The phytochemicals examined were alkaloids, glycosides, phenolic compounds, tanins, saponins, terpenoids, flavonoids, quinones and steroids. Specifically, the absence or presence of these phytochemicals were determined. The results from the mineral element test on the fresh ginger showed the following values in mg/L; Magnesium (0.75), Iron (1.0), Calcium (0.50), Zinc (0.80), Potassium (19.70) and Sodium (2.20). The processed ginger powder showed; Iron (1.60), Magnesium (1.08), Calcium (0.30), Zinc (1.20), Potassium (61.10) and Sodium (11.40). MBased on this study, the sun drying technique proved effective in reducing the moisture content of the ginger thereby improving its shelf-life, and its overall consumer desirability. The processed ginger powder is also a good source of the aforementioned minerals.