Evaluation of Nutritional and Mineral Content of Dehydrated Ginger (Zingiber officinale) | ....

The aim of this study was to evaluate the nutritional, mineral content, and sensory quality of dehydrated ginger powder produced using four different drying methods: sun, oven,mechanical, and microwave. The moisture content of microwave dried powder was the highest (7.100.04%) and was substantially different from other drying methods. Protein, fat, ash, and crude fibre content ranged from (6.10 0.05 to 6.78 0.07 percent), (1.01 0.16 to 1.42 0.25 percent), (3.21 0.12 to 4.07 0.10 percent), and (3.76 0.13 to 4.88 0.12 percent).The contents of K and Ca were 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. Despite the fact that certain ideals were The analysed results showed that the derived ginger powder retained a good nutritional profile, minerals, and sensory quality despite being substantially different (P0.05) under different drying conditions.

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