PROCESSING AND DEVELOPMENT OF VALUE ADDED PRODUCTS FROM WILD GINGER (Zingiber zerumbet
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Date
2021-12-14
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University of Agricultural Sciences, Bangalore
Abstract
Zingiber zerumbet (wild ginger) belonging to Zingiberaceae family, possess unique aroma and resemble ginger in morphology. It is potential source of antioxidants and has plethora of medicinal properties. The present study was undertaken to standardize the process of dehydration and develop value added products from Zingiber zerumbet. The mean weight, length, breadth and thickness of Zingiber zerumbet were 120 g, 12.06 cm, 8.27 cm and 3.53 cm respectively. Zingiber zerumbet slices were pretreated with KMS, sugar, citric acid at 0.5, 1.0, 1.5 percent concentration and dried with hot air oven, shade drying. KMS pretreated hot air oven dried 55°C) sample was best accepted and hence, was taken for further studies Nutritional composition analysis revealed that dried rhizome had 1.56 g protein, 1.85 g fat, 3.2 g ash, 3.36 g crude fibre, 95 K cal energy and antioxidant activity (67.13%) per 100 g. Value added products like tokku from fresh rhizome and kashaya powder from dried powder were developed. Both tokku and kashaya powder with Zingiber zerumbet at (100%) level were best accepted. The shelf life results revealed that tokku can be stored upto 5 days and kashaya powder upto 60 days were acceptable and safe. Thus, Zingiber zerumbet could be dehydrated and value-added products can be developed from fresh and dried Zingiber zerumbet