Chemical composition of ginger varieties and dehydration studies on ginger.

Abstract

Results obtained from the analysis of twenty six varieties of ginger showed that volatile oil, acetone extract, crude fibre and starch content varied from 1 to 2.7, 3.9 to 9.3, 4.79 to 9.8 and 40.4 to 59 per cent respectively. Data on maturity studies showed that the volatile oil, acetone extract and crude fibre content in ginger varieties increased steadily from September to December. Peeling for 60 seconds in abrasive peeler was conducive to the production of high grade ginger, but the hand peeled product was found superior to the mechanically peeled ginger with regard to uniform size and colour. The optimum temperature for dehydration of ginger was found to be 60 degree C.