Physico-Chemical Characterization and Product Development from Ginger (Zingiber officinalis) Germplasm Available in South Western Region of Bangladesh

Abstract

An investigation was carried out to study the physico-chemical characteristics of 10 selected ginger germplasm of South Western region of Bangladesh from August 2012 to January 2013. The experiment was carried out in completely randomized design. The physico-chemical characters of 10 germplasms of ginger species were studied. There was significant variation among the germplasms in relation to rhizome characteristics and organoleptic evaluation. Better performance of ginger was found in germplasm No. 1 in respect of total rhizome weight, rhizome width, rhizome height, pulp weight, pulp thickness, skin thickness and percents of edible part. Ginger germplasm No. 7 gave better value in respect of pH (6.71) and vitamin C (5.70) content of rhizome pulp. The total soluble solids found higher (6.67 %) in germplasm No. 1 and titratable acidity (5.68 %) in germplasm No. 2. Carotenoids (0.200 mg/100g) found maximum in germplasm No. 10. Germplasm No. 3 and 2 was better in respect of anthocyanin (0.17 mg/100gm) and flavonoids (11.27 gm) content of ginger pulp. In case of product development from different ginger, sauce was successfully prepared by using 400 g sugar containing treatment consisting 300-500 g of sugar with 100 g variation of sugar in three treatments without changing other ingredient. Ginger pakora was successfully prepared by using 25 g flour containing treatment consisting 15-25 g of flour with 5 g variation in three treatments without changing other ingredient. All ginger germplasms are not available year round in the country. So it is possible to preserve these rhizomes by development of products like sauce, pakora, laddu, nimky etc. to meet the nutritional requirement of people of the country.