Abstract
The “Boriavi” variety of ginger was evaluated for its phytochemical and nutritional composition. The proximate composition was found to be 86.30 ± 0.11% moisture content (% wet basis), 2.70 ± 0.06% protein content, 0.60 ± 0.01% fat content, 1.30 ± 0.07% fiber content, 1.88 ± 0.02% ash content, and 7.20 ± 0.11% carbohydrate content. The ascorbic acid content was found to be 6.55 ± 0.26 mg per 100g, antioxidant activity was found to be 86.94 ± 0.16% by DPPH method, and total phenolic content was found to be 41.45 ± 0.17 mg GAE per 100ml. The mineral composition in fresh ginger was also evaluated in which phosphorus (10955 ± 2.00 mg kg-1) was found to be the highest among all minerals.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
