Nutritional analysis of raw and processed ginger and its products

Abstract

The object of present study was to estimate the nutrient composition of tender ginger, mature ginger, ginger candy, ginger sherbet, ginger precipitate obtained while processing of ginger sherbet. Present study reveals that mature ginger had higher in ash (7.48 %), fat (4.48%), crude fiber (9.75%) and protein (10.54%) content on dry weight bases. However tender ginger had similar content of ash and fat i.e. 3.80%. Carbohydrate content was noted maximum in tender ginger. Among the processed products ginger candy noted 1.68 % of crude fiber. Ginger sherbet was prepared by dilution and hence its significant impact on the nutrient composition was observed. Ginger precipitate was collected while the processing of ginger for juice and noted that it had 7.04 % protein and 3.80% of ash content.