Evaluation of Nutritional and Mineral Content of Dehydrated Ginger (Zingiber officinale)
Mukta Akter
Department of Food and Nutrition, Daffodil International University, Dhaka, Bangladesh.
Nazia Bithi
Department of Food and Nutrition, Daffodil International University, Dhaka, Bangladesh.
Masum Billah
Department of Food and Nutrition, Daffodil International University, Dhaka, Bangladesh.
Sadat Mustak
Department of Food and Nutrition, Daffodil International University, Dhaka, Bangladesh.
Mamun Rashid *
Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research, Dhaka, Bangladesh.
*Author to whom correspondence should be addressed.
Abstract
This study was executed to produce dehydrated ginger powder using four different drying methods viz. sun, oven, mechanical and microwave along with their nutritional, mineral content and sensory quality evaluation. Microwave dried powder contained highest moisture content (7.10±0.04%) and was significantly different to other drying methods. Protein, fat, ash and crude fiber contents ranged from (6.10 ± 0.05 to 6.78 ± 0.07%), (1.01 ± 0.16 to 1.42 ± 0.25%), (3.21 ± 0.12 to 4.07 ± 0.10%) and (3.76 ± 0.13 to 4.88 ± 0.12%) respectively. K and Ca contents ranged from (20.45 ± 0.06 to 26.35 ± 0.07 mg/100 g) and (108.64 ± 0.09 to 188.62 ± 0.07 mg/100 g), respectively. Though some values were significantly different (P<0.05) under different drying conditions, the analyzed results showed that the produced ginger powder retained a good nutritional profile, minerals and sensory quality.
Keywords: Drying methods, nutritional composition, mineral content, dehydrated ginger powder, sensory quality.