Dietary Effect of Different Drying Methods and Graded Inclusion Levels of Ginger (Zingiber officinale) on the Performance and Gut Morphology of Broilers

2016 ◽  
Vol 15 (1) ◽  
pp. 1-9
Author(s):  
G Adeyemo ◽  
E Ogunshote ◽  
O Longe
Keyword(s):  
Zingiber Officinale ◽  
Drying Methods ◽  
Gut Morphology

The Effect of Drying Methods on Physicochemical Properties of Nanostructured Zingiber officinale Rosc. (Ginger) Rhizome

2013 ◽  
Vol 667 ◽  
pp. 458-463 ◽  
Author(s):  
A. Norhidayah ◽  
A. Noriham ◽  
Mohamad Rusop
Keyword(s):  
Zingiber Officinale ◽  
Spherical Particles ◽  
Total Phenolic ◽  
Drying Methods ◽  
Particle Sizes ◽  
Drying Process ◽  
Bioactive Constituents ◽  
Freeze Dried ◽  
Zingiber Officinale Roscoe ◽  
Surface Morphologies

Zingiber officinale Roscoe, family of Zingiberaceae is classified as traditional medicinal that globally consumed as spices, food flavouring as well as remedies to treat women during confinement, to treat stomach upset and diarrhoea.The rhizome has been reported to contain abundant bioactive constituents which are mainly polyphenol and flavonoid. Therefore in this research the effect of cabinet drying (60°C) and freeze drying (-40°C) process during preparation of nanostructure Zingiber officinale Roscoe rhizome on particle sizes, surface morphology, FTIR, as well as Total Phenolic Content (TPC) and Total Flavonoid Content(TFC) were compared. Both drying process affect the particle sizes as well as TPC and TFC value. Finer particle size (254.3+ 9.33) and higher TPC (152.54 mg GAE/ g) and TFC (1.42 mgQE/g) were reported for cabinet dried nanostructure Zingiber officinale Rosc. rhizome as compared to freeze dried. The FESEM Photographs revealed that drying processes did affect the surface morphologies of nanostructure Zingiber officinale Rosc rhizome where cabinet dried produced solid spherical particles with a diameter around 100 – 200 nm and some smaller than100nm. Freeze dried consist of many nanoparticles having rod like structure. Both drying process did not significantly affect the presence of active compounds based on FTIR analysis.

Effect of drying methods on volatiles of Chinese ginger (Zingiber officinale Roscoe)

2012 ◽  
Vol 90 (3) ◽  
pp. 515-524 ◽  
Author(s):  
S.H. Ding ◽  
K.J. An ◽  
C.P. Zhao ◽  
Y. Li ◽  
Y.H. Guo ◽  
...  
Keyword(s):  
Zingiber Officinale ◽  
Drying Methods ◽  
Zingiber Officinale Roscoe

scholarly journals Quality of dry ginger (Zingiber officinale) by different drying methods

2012 ◽  
Vol 51 (11) ◽  
pp. 3190-3198 ◽  
Author(s):  
Jayashree E. ◽  
Visvanathan R. ◽  
John Zachariah T.
Keyword(s):  
Zingiber Officinale ◽  
Drying Methods

Effect of ginger (Zingiber officinale Roscoe) on growth performance, nutrient digestibility, serum metabolites, gut morphology, and microflora of growing guinea fowl

2013 ◽  
Vol 45 (8) ◽  
pp. 1763-1769 ◽  
Author(s):  
Abimbola Oladele Oso ◽  
Abdul Wahab Awe ◽  
Fiyinfunjesu Gedion Awosoga ◽  
Foyeke A. Bello ◽  
Taiwo A. Akinfenwa ◽  
...  
Keyword(s):  
Growth Performance ◽  
Zingiber Officinale ◽  
Guinea Fowl ◽  
Nutrient Digestibility ◽  
Gut Morphology ◽  
Serum Metabolites ◽  
Zingiber Officinale Roscoe

scholarly journals Comparative Study of the Effect of Five Drying Methods on Bioactive Compounds, Antioxidant Potential and Organoleptic Properties of Zingiber officinale (Ginger) Rhizome

2021 ◽  
pp. 22-33
Author(s):  
Yves M. T. Tientcheu ◽  
Ruth E. K. Dibacto ◽  
Ferdinand L. E. Edoun ◽  
Elsa F. K. Matueno ◽  
Alex D. K. Tchuenchieu ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Power Level ◽  
Zingiber Officinale ◽  
Hot Water ◽  
Antioxidant Potential ◽  
Microwave Drying ◽  
Drying Methods ◽  
Significant Difference ◽  
Ginger Rhizome

Aims: Ginger (Zingiber officinale) is one of the most popular and widely used spice, known for its health benefits. This study aimed at assessing the potential impact of a Handcrafted dryer (HCD) on the quality of ginger in comparison to the most common drying methods. Methodology: Fresh ginger originating from 2 regions were dried using the following techniques: HCD; Air Drying (AD); Ventilator Oven (VO) at 50°C, 60°C and 80°C; Freeze Drying (FD) and Microwave drying (MD) at 700 and 900 W) methods. Dried products were ground and infused in hot water and the total flavonoid contents, and antioxidant potential through different mechanisms (DPPH radical, FRAP and TAC assays) as well as the sensory properties of the infusions were assessed. Results: TFC of the samples significantly varied with regard to the origin of the Ginger. Infusions deriving from the dried ginger from HCD and VO at 80°C exhibited the highest TPC, TFC and antioxidant activities. While the rise of temperature with VO led to an increase of TPC, it was rather a decrease that was observed with the rise of microwave power level but which did not have a significative effect on the antioxidant potential. No significant difference was noticed in the acceptance of infusions by consumers except MD samples, which received the lowest score by panelists. Conclusion: Heat-based processes appears to be useful in the optimization of the nutritional value of dried ginger, and HCD appropriate for farmers as it is easy and not expensive to put into practice.

scholarly journals Evaluation of Nutritional and Mineral Content of Dehydrated Ginger (Zingiber officinale)

2020 ◽  
pp. 21-28
Author(s):  
Mukta Akter ◽  
Nazia Bithi ◽  
Masum Billah ◽  
Sadat Mustak ◽  
Mamun Rashid
Keyword(s):  
Moisture Content ◽  
Sensory Quality ◽  
Quality Evaluation ◽  
Mineral Content ◽  
Zingiber Officinale ◽  
Crude Fiber ◽  
Drying Methods ◽  
Nutritional Profile ◽  
Ginger Powder ◽  
Drying Conditions

This study was executed to produce dehydrated ginger powder using four different drying methods viz. sun, oven, mechanical and microwave along with their nutritional, mineral content and sensory quality evaluation. Microwave dried powder contained highest moisture content (7.10±0.04%) and was significantly different to other drying methods. Protein, fat, ash and crude fiber contents ranged from (6.10 ± 0.05 to 6.78 ± 0.07%), (1.01 ± 0.16 to 1.42 ± 0.25%), (3.21 ± 0.12 to 4.07 ± 0.10%) and (3.76 ± 0.13 to 4.88 ± 0.12%) respectively. K and Ca contents ranged from (20.45 ± 0.06 to 26.35 ± 0.07 mg/100 g) and (108.64 ± 0.09 to 188.62 ± 0.07 mg/100 g), respectively. Though some values were significantly different (P<0.05) under different drying conditions, the analyzed results showed that the produced ginger powder retained a good nutritional profile, minerals and sensory quality.

scholarly journals Comparison of Phytochemicals, Antioxidant and Anti-Inflammatory Properties of Sun-, Oven- and Freeze-Dried Ginger Extracts

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 456 ◽  
Author(s):  
Iswaibah Mustafa ◽  
Nyuk Ling Chin ◽  
Sharida Fakurazi ◽  
Arulselvan Palanisamy
Keyword(s):  
Freeze Drying ◽  
Antioxidant Properties ◽  
Zingiber Officinale ◽  
Drying Methods ◽  
Drying Process ◽  
Inhibitory Effects ◽  
Flavonoid Content ◽  
Freeze Dried ◽  
Anti Inflammatory ◽  
Positive Effect

The effects of different drying methods, including sun-, oven-, and freeze-drying on the changes in the antioxidant and anti-inflammatory activities of ginger (Zingiber officinale var. Rubra) rhizome were studied. Sun-, oven-, and freeze-dried ginger showed a significant (p < 0.05) increase in phenolic content by 1.79, 1.53, and 1.91-fold; flavonoid content increased by 6.06, 5.27, and 4.90-fold; FRAP increased by 3.95, 3.51, and 3.15-fold; ABTS•+ scavenging activity increased by 2.07, 1.72, and 1.61-fold; and DPPH• inhibition increased by 78%, 58%, and 56%, respectively. Dried ginger also exhibited better inhibitory effects on the lipopolysaccharides-induced nitric oxide production in murine macrophage RAW 264.7. The drying process demonstrated a positive effect on the bioactivities of ginger. The sun-dried ginger exhibited the most potent antioxidant properties with the best enhanced anti-inflammatory activity followed by the oven-dried ginger and lastly, the freeze-dried ginger.

Total phenolics, total carotenoids, individual phenolics and antioxidant activity of ginger (Zingiber officinale) rhizome as affected by drying methods

LWT ◽  
2020 ◽  
Vol 126 ◽  
pp. 109354 ◽  
Author(s):  
Kashif Ghafoor ◽  
Fahad Al Juhaimi ◽  
Mehmet Musa Özcan ◽  
Nurhan Uslu ◽  
Elfadıl E. Babiker ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolics ◽  
Zingiber Officinale ◽  
Drying Methods ◽  
Total Carotenoids
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