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PROCESSING OF GINGER POWDER

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 BANGLADESH RESEARCH PUBLICATIONS JOURNAL
ISSN: 1998-2003, Volume: 7, Issue: 3, Page: 277-282, September - October, 2012

PROCESSING OF GINGER POWDER

Md. Rezaul Islam Shirshir, Mosharaf Hossain and Md. Mossarrof Hossain 1

Md. Rezaul Islam Shirshir, Mosharaf Hossain and Md. Mossarrof Hossain (2012). Processing of ginger
powder. Bangladesh Res. Pub. J. 7(3): 277-282. Retrieve from
http://www.bdresearchpublications.com/admin/journal/upload/09338/09338.pdf

Abstract
The experiment was conducted in the laboratory of Food Science and
Nutrition, HSTU, Dinajpur and BCSIR (Bangladesh Council of Scientific and
Industrial Research) Laboratory, Dhaka, to develop ginger powder from
fresh ginger. The fresh gingers (raw materials) were collected from the local
market and analyzed for proximate composition moisture, protein, fat, ash
and fiber 79.5%, 2.12%, 2.5%, 1.5% and 2.4% respectively. Other hand the
chemical analysis of ginger powders was done and the average
compositions of ginger powders were moisture: 7.6%, protein: 7.06 %, ash:
4.01%, fat: 1.85%, acidity: 1.32%, fibers: 1.5%. Six types of ginger powders
were tested by a panel of 15 judges. Powders from sun dried and
packaged in polythene bags secured the highest score 8.0 out of 9.0 and
was ranked like very much. The ginger powders those were stored in plastic
containers had lower moisture content than those were stored in polythene
bags. The study showed that there is a good prospect of processing of
ginger as powder. By processing ginger (powder), its market value may be
increased and production can be maximized. Thus farmers would be
benefited and encouraged to produce more. It has great demand on the
local and international market. Ginger powder may be exported to earn
valuable foreign exchange. This study has opened the door for
commercial production of ginger powder from raw ginger with its light
brown color, soft texture and characteristics flavor with a potential
prolonged shelf-life.
Key words: Ginger, powder and processing
Introduction
Ginger (Zingiber officinale) the underground arm of rhizome of the
zingiberous herbaceous plant, is originated in the Southeast Asia. In Bangladesh, it
is known as ADA. It is one of the earliest oriental spices known to Europe and is
still in the large demand today. The largest ginger producing country is India,
which produces about 50% of the worlds total production and is the largest
exporter. In India, the total annual production of ginger were 4, 20,000 metric tons
(FAO, 2009). Other important producers are China, Taiwan, Nigeria, Sierra Leon,
Jamaica, Thailand and Australia. In Bangladesh, ginger grows well in Rangpur,
Nilphamari, Khulna, Rangamati ,Bandharban and Khagrachori districts and the
total area of cultivation and the annual production of ginger were 22,000 acres
and 80,000 metric tons respectively (BBS, 2010) and the total area of cultivation
and annual production were 22,400 acres and 77,608 metric tons respectively
(FAO, 2009). Ginger requires warm and humid climate for better growth and it is
well suited for the cultivation in hilly region .Its growing period is March-May and
harvesting period is November-December of the year. The aroma of ginger is
pleasant and spicy and its flavor penetrating, slightly biting due to presence of

Faculty of Agro-Industrial and Food Process Engineering, Hajee Mohammad Danesh Science and
Technology University, Dinajpur-5200, Bangladesh.
Shirshir et al. 278
antiseptic or pungent compounds, which make it indispensable in the
manufacture of a number of food products like ginger bread, confectionary,
ginger ale, curry powders, certain curried meats, table sauces, in pickling and the
manufacture of certain soft drinks like cordials, ginger cocktail, carbonated drinks,
bitters, etc. Ginger is also used for the manufacture of ginger oil, oleoresin,
essences, tinctures etc. (pruthi, 2006).
Considering the above facts the present investigation was undertaken with
the following objectives:
To preparation of ginger powder from fresh ginger.
To analyze the chemical and proximate composition of ginger powder.
To study the effects of packaging materials (stored in polyethylene bags
and plastic containers) on the keeping quality of the ginger powder.
To assesses the storage stability and acceptability of the processed
powder.
Materials and Methods
Experimental Site: The study was conducted in the Faculty of Agro Industrial and
Food Process Engineering, Hajee Mohammad Danesh Science and Technology
University, Dinajpur during the period of July 2010 to December 2010. The
processing of ginger powder and composition analysis will be described in this
section.
Materials required: Gingers (1000 gm), Plastic containers and polythene bags.
Apparatus required: Balance: Laboratory balance and Electric balance, Knives,
Oven dryer, Crucible, Petridis, Desiccators, Blender Trays, Digital moisture metre,
Sieve.
Methods
Preparation of ginger powder: The fresh gingers were collected from local market
and washed with clean water to remove dirt and other field-damaged portion.
After cleaning, the clean and fresh gingers were sliced up to 2mm to 3mm with
knife. The slices were dried under three methods. These are:
1. Sun drying for three days up to moisture content 10-12%.
2. Oven drying at 75 C for 20 hrs up to moisture content 9-11%.
3. Sun drying for one day at (282) C and then oven drying at 75 C for 10 hrs
up to moisture content 8-9%.
After cooling at room temperature, the dried ginger slices were grounded
into powder in a blender separately. Then they were sieved and packaged in
high density polythene bags and plastic containers. All polythene bags and
plastic containers containing ginger powder were identified and stored at room
temperature.
Chemical Analysis: The ginger powder was analyzed for their moisture, ash, fat,
protein, crude fiber, titrable acidity, pH, minerals and salts in the laboratory of
Food Science and Nuttition, HSTU, Dinajpur. Some of these analyses were done at
Food and Applied Nutrition Lab, Food Enzymology Lab, Fruit Technology Lab,
Vegetable Technology Lab of IFST ( Institute of Food Science and Technology), in
BCSIR, Dhaka. Different parameters are tested. These are moisture content,
mineral (Ash), fat, protein content, fiber, titratable acidity and pH .
Data analysis: Data were statistically analyzed using the (ANOVA) Analysis of
Variance technique with the help of the computer package MSTAT. The mean
differences were adjusted by the Duncans Multiple Range Test (DMRT) (Gomez
and Gomez, 1984).

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Processing of ginger powder 279
Results and Discussions
This episode is the presentation and discussion of the results obtained from
the experiments carried out to study the performance of ginger powder under
different treatments. The data are presented in tables and the summary of
analysis of variance of all the parameter.
Proximate composition of fresh ginger and ginger powder: The fresh ginger and
ginger powders were analyzed for moisture, ash, protein, fat, pH, acidity, minerals
and fiber, etc.
Table 1. Composition of fresh ginger and ginger powder
Composition Fresh Ginger powder (%)
ginger Sun dried Oven dried Sun and oven
dried
Moisture (%) 79.5 5.72 4.35 4.0
Ash (%) 1.0 4.0 4.0 4.03
Protein (%) 2.12 7.1 6.8 7.3
Fat (%) 2.50 1.98 1.75 1.81
Fiber (%) 2.4 1.58 1.34 1.59
PH 6.3 5.2 5.0 5.0
Acidity (%) 2.1 1.32 1.32 1.32
Minerals Ca 0.019 0.088 0.061 0.068
(%) P 0.032 0.047 0.032 0.040
Fe 0.013 0.025 0.018 0.023
It was determined the chemical composition of ginger powder and
compared with the chemical composition of fresh ginger. The composition of
ginger may vary due to varietal difference, variations in stage of maturity, time
elapsed between harvesting and analysis and the growing conditions of the
ginger. Moisture content of fresh ginger was 79.5%. Keramat Ali et al., (2001) also
reported that in Bangladesh, moisture content of fresh ginger was 80.9%., which
was almost similar to this investigation. In case of ash content of fresh ginger was
1.0%, while the ash content of ginger powder was 4.0%. Keramat Ali et al., (2002)
reported that the ash content of Bangladeshi fresh ginger was 1.2%. Pruthi (2001)
reported that the ash content of dried ginger was 5.0%. So the ash content of
dried ginger was higher than fresh ginger.However, protein content of fresh ginger
was 2.12%, whereas protein content of ginger powder were 7.1% (sun dried), 6.8%
(oven dried), 7.3%(sun and oven dried) .Ali et al., (2002) reported that protein
content in fresh ginger of Bangladeshi was 2.3%. Pruthi (2006) reported that the
protein content of dried ginger was 8.1%. This is slightly lower than that found in
this investigation. The fat content of fresh ginger and dried ginger were 2.50% and
1.98 % ( sun dried), 1.75 % ( oven dried), 1.81 % (sun and oven dried) respectively.
There was a decreasing trend to the fat content of ginger powder. This might
happened due to oxidation.
Sensory evaluation of ginger powder stored in polythene bags and plastic
containers: The samples of ginger powder were subjected to sensory evaluation
testing using 1-9 hedonic scale. The mean scores of color, flavor, texture and
overall acceptability of different samples are presented in following table.

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Shirshir et al. 280
Table 2. Mean sensory score for color, flavor, texture and overall acceptability of
various ginger powders
Samples Sensory attributes
code Color Flavor Texture Overall
acceptability
111 I 8.00 a 8.267 a 8.400 a 8.267 a
111 II 7.93 a 7.667 b 7.933 b 7.933 a
222 I 7.13bc 6.933 c 7.467 c 7.200 b
222 II 7.00 c 6.933 c 7.067 c 7.200 b
333 I 7.33bc 7.000 c 7.267 c 7.200 b
333 II 7.60ab 7.000 c 7.400 c 7.333 b
111. I. = Sun dried and packaged in polythene bag; 111. II. =Sun dried and
packaged in plastic container; 222. I. = Oven dried and packaged in polythene
bag; 222. II. =Oven dried and packaged in plastic container; 333. I. =Sun and
Oven dried and packaged in polythene bag; 333. II. =Sun and Oven dried and
packaged in plastic container.
A single way analysis of variance (ANOVA) was carried out for color
preference and results revealed that there were significant differences in color
acceptability. It has been revealed by DMRT test that the treatments of the ginger
powder with different methods and packaging significantly affected the degree
of color acceptability of the ginger powder. The highest color score (8.0 out of
9.0) was achieved with the sample sun dried and packaged in polythene bag
containing sample code 111. I. while the lowest score (7.0 out of 9.0) was found
sample oven dried and packaged in plastic container containing sample code
222.II.
In case of flavor preference among the ginger powder samples of single
way analysis of variance (ANOVA) showed that the samples were significantly
affected in flavor acceptability. It has been revealed by DMRT test that the
treatments of the ginger powder with different methods and packaging
significantly affected the degree of flavor acceptability of the ginger powder.
The highest flavor score (8.267 out of 9.0) was achieved with the sample sun dried
and packaged in polythene bag containing sample code 111. I. while the lowest
score (6.933 out of 9.0) was found sample oven dried and packaged in plastic
container containing sample code 222.I and II.
In case of texture preference among the ginger powder samples of single
way analysis of variance (ANOVA) showed that the samples were significantly
affected in flavor acceptability. It has been revealed by DMRT test that the
treatments of the ginger powder with different methods and packaging
significantly affected the degree of texture acceptability of the ginger powder.
The highest texture score (8.4 out of 9.0) was achieved with the sample sun dried
and packaged in polythene bag containing sample code 111. I. while the lowest
score (7.067 out of 9.0) was found sample oven dried and packaged in plastic
container containing sample code 222.II.
In case of overall acceptability preference among the ginger powder
samples of single way analysis of variance (ANOVA) showed that the samples
were significantly affected in overall acceptability. It has been revealed by DMRT
test that the treatments of the ginger powder with different methods and
packaging significantly affected the degree of overall acceptability of the ginger
powder. The highest overall acceptability score (8.267 out of 9.0) was achieved
with the sample sun dried and packaged in polythene bag containing sample

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Processing of ginger powder 281
code 111. I. while the lowest score (7.002 out of 9.0) was found sample oven dried
and packaged in plastic container containing sample code 222. (I& II) and the
sun dried and oven dried and packaged in polythene bag, containing sample
code 333.I.
The effects of packaging materials and storage time on ginger powder: The
moisture content of different ginger powders was determined during packaging
and at intervals of 60 days. The moisture content of ginger powders packaged in
plastic containers and polythene bags is showed in following table.
Table 3. Samples stored in plastic containers
Samples Moisture content (%)
Powder 1st test during 2nd test 3rd test after 4 4th test after 6 months
packaging after 2 months
months (sometimes Sometimes Capped
(sometimes opened) opened
opened)
Sun dried 5.72 7.5 9.3 11.5 7.0

Oven dried 4.35 5.6 6.8 9.7 6.4

Sun and 4.0 5.1 6.3 9.4 6.2
oven dried

Table 4. Samples stored in polythene bags

Samples Moisture content (%)
Powder 1st test
during 2nd test after 2 3rd test after 4 4th test after
packaging months months 6 months
Sun dried 5.72 6.1 6.8 7.5
Oven dried 4.35 5.1 5.9 6.8
Sun and 4.0 4.6 5.4 6.5
oven
By determining moisture content, it was observed that the samples that are
packaged in plastic containers and capped had the lower moisture content than
the samples packaged in polythene bags. The ginger powders that are opened
sometimes was observed and found that the moisture content was increased
comparatively more. For increasing moisture content, the keeping quality of
ginger powder would be decreased. So, Capped plastic container is
comparatively better than polythene bag as a packaging material for storage
purpose of ginger powder under ambient temperature.
Cost analysis: The costs of gingers and ginger powders were analyzed to
determine the feasibility of marketing and consumer acceptance. Total cost for
preparation of ginger powder from 5 Kg fresh gingers:
Table 5. Cost analysis of ginger powder production
Item Cost ( Tk.)
Ginger (5 Kg) 400
Fixed cost 20
Labor (1) 130
Others 50
Total 600

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 Shirshir et al. 282
In general, the approximate value of 1 kg ginger powder is 1050 Tk. So the
market value of 950 gm ginger powder will be 997.50 Tk. According to cost
analysis, ginger powder production is commercially profitable.
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