Abstract

PHYSICAL AND CHEMICAL PROPERTIES OF GINGER CULTIVARS PROCURED FROM DIFFERENT LOCATIONS IN NIGERIA

*Duru N.C., Chimereze N.C., Ononogbo C.N., Akueshi C.U., Ahamefula U., Anuforo-Sydney O., Opara U., Chibu-Ikwuagwu G.O. and Ekeoma U C.

Abstract

Physical and chemical properties of ginger cultivars procured from different locations in Nigeria were evaluated. The average rhizome length, breadth, thickness, weight, volume and density varied from 9.3 to 14.2cm, 3.2 to 6.6cm, 0.7 to 2.1cm, and 61.62 to 195.03g, 63.12 to 196.99cc and 0.86 to 0.89g/cc, respectively. The biochemical properties of ginger cultivars (dried ginger powder) which include moisture, ash, carbohydrate, protein, ascorbic acid, crude fibre, essential oil, oleoresin, calcium, phosphorus, iron, zinc and copper content procured from different locations in Nigeria varied from 7.36 to 8.09%, 5.83 to 6.76%, 55.39 to 63.79%, 5.70 to 10.37%, 0.06 to 0.17mg/100ml, 5.23 to 6.50%, 1.44 to 2.40%, 4.55 to 6.40%, 0.54 to 0.85%, 0.43 to 0.86%, 0.20 to 0.32%, 0.13 to 0.35%, and 1.03 to 2.14%, respectively. The essential oil content in fresh ginger varied from 0.23 to 0.32%. The oil content in ginger (dried ginger powder) cultivars was analyzed for aroma characteristics and the expert panel of 10 members identified the oil samples as pungent, spicy, earthy, harsh, camphoraceous, warm and lemony. The colour of oil extracted after steam distillation of ginger cultivars varied from pale yellow to golden yellow, while some samples had a sparkling light yellow colour. Ginger cultivars grown in different states of the federation are very nutritious and have great potential for processing and value addition.

Keywords: Physical, Chemical, Properties, Ginger, Nigeria.