Chemical Analysis of Ginger Root

Abstract

Ginger root( Zingiber officinal Rose) was analysed to identify its nutritional and anti- nutritional contents. The results showed that Ginger has 34.13% crude protein, 4.07% Ether Extract, 4.02% crude fibre content, 13.75% moisture content, 7.64% Ash content and 1.036% vitamin C. Furthermore, ginger contains major minerals like: Zn 64.0 mg/l , Mn 5.90 mg/l, Fe 279.7 mg/l, Cu 8.80 mg/l, Ca 280.0 mg/l and P 8068.0 mg/l. The result obtained confirmed the usefulness of ginger root as a potential functional food and could be explored further in new product and formulation. I. Introduction Ginger (Zingiber officinal rose) is an underground stem or rhizome of the plant Zingiber officinate. It has ben used as traditional medicine in China, India, Malaysia and Arabic countries since ancient times. Ginger has been used to treat stomach upset, nausea, diarrhea, colic, arthritis, heart conditions, flu- like symptoms and painful menstral periods 1 . It was found that Ginger extracts have antimicrobial properties against E.Coli, sslmonella typhi and bacillus substilis that are common cause of gastro intestinal tract infections 2 . The important active component of ginger root is the volatile oil and pungent phenol compound such as gingerol, which is a very potent anti-inflammatory compound. Mordern scientific research has revealed that ginger possesses numerous therapeutic like anti-oxidant effects, an ability to inhibit the formation of inflammatory compounds and direct anti-inflammatory effects 3 . Ginger has aso been found to reduce all symptoms associated with motion sickness like dizziness, cold sweating, nausea and vomiting 4 .