Ginger (Zingiber officinale) powder from low temperature drying technique

Ginger powder was prepared using different low temperature drying techniques and their nutritional, phytochemicals, functional sensory quality were investigated. Moisture content significantly (p<0.05) higher (7.16±0.04%) in shade dried lowest oven powder. Protein, fat fiber contents varied with ranging from 6.08±0.05 to 6.68±0.07%, 1.08±0.16 1.39±0.25% 3.86±0.13 5.11±0.06% respectively. Highest alkaloid found mechanical (4.44±0.04%), while highest flavonoid ginger (4.67±0.07%) maximum saponin recorded (2.67±0.10%). ascorbic acid (3.53±0.08 mg/100g) mg/100g). Sun technique exhibited better nutritional quality. The score demonstrated that acceptance of all the range liked very much moderately by panelist. Low have positive significance on retaining phytochemicals processed ginger.
 Bangladesh J. Sci. Ind. Res.56(2), 133-140, 2021