EVALUATION OF NUTRITIONAL VALUE OF GINGER (Zingiber officinale)
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Abstract
The result for proximate analysis on Ginger( Zingiber officinale) showed carbohydrates 59.97± 0.41, crude fibre 3.65± 0.05, Ash 6.23 ± 0.10, Crude fat 8.66±0.35, protein 11.90 ±0.15 and moisture 9.47±0.09. From the results, ginger has high carbohydrate content and contain low value of moisture indicating a longer shelf life.The Phytochemical screening of ginger showed the presence of alkaloid, flavonoid, phenolics, terpenoids, saponin, glycoside,steroids and the absence of tannin, phlobotanin and anthraquinone. Antimicrobial, anti-oxidant, anti-inflammatory property can be attributed to the presence of the phytochemicals present.
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