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Research Detail

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Afroza Akhtar
Student
KCC Women’s College (Under Khulna University, Food and Nutrition Department, Khulna, Bangladesh

Prosanta Kumar Dash
Lecturer
Agrotechnology Discipline, Khulna University, Khulna-9208, Bangladesh

Md. Abdul Mannan
Professor
Agrotechnology Discipline, Khulna University, Khulna-9208, Bangladesh

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.

  Anthocyanin, Carotenoids, Germplasam, Rhizome, Titratable acidity.
  South Western Region of Bangladesh
  00-08-2012
  00-01-2013
  Crop-Soil-Water Management
  Ginger

The present study was under taken to fulfil the following objectives: i) To study the pattern of physico-chemical properties of some selected ginger germplasm. ii) To develop the product from ginger to meet nutritional requirement of people of the country for increasing availability during out of season.

Ginger is herb used for spices as well as herbal medicine. Many research works have been done in different part of the world to study the physic-chemical and product development from ginger. The experiment on physico-chemical characteristics and product development from ginger and turmeric was carried out during the period from August, 2012 to January, 2013. In the study 10 ginger germplasms were studied which were collected randomly from south western region of Bangladesh. The collected ginger germplasm were brought to the Molecular Horticulture Laboratory of the Agrotechnology Discipline of Khulna University, Khulna. In the laboratory, the ginger was studied to determine their physico-chemical characteristics and was used to make some products.

2.1. Experimental Design and Analysis The experiment was laid out in Completely Randomized Design (CRD) with three replications. After collection of some ginger and turmeric they kept in ambient temperature for the study of physico-chemical characteristics. The collected data from experiment was statistically analyzed by Analysis of Variance (ANOVA). Duncan's New Multiple Range Test (DMRT) was used to compare the means of different parameters and the means were calculated by using “MSTATC” programme in computer.

2.2 Experimental Materials Ten germplasms of mature ginger germplasm were selected as the experimental materials for the investigation. These ginger was collected from different place of south western region of Bangladesh

2.3 Methods of Studying Parameters By using the following methods physical and chemical parameters of the collected ginger germplasms were studied. 2.3.1Physical Parameter 2.3.1.1 Weight of ginger and turmeric The weight of ginger was measured by an electric balance. At first, the balance was adjusted to zero mark. The ginger was cleaned and weighted by keeping the ginger on the chamber of the balance. Then the reading was taken in gram (g). 2.3.1.2 Size of ginger Length, width and depth of the ginger were estimated to determine the ginger size by a slide calliper. The values of these parameters were taken in centimetre (cm). 2.3.1.3 Weight of skin of ginger The weight of skin of ginger was measured by an electric balance. At first, the balance was adjusted to zero mark. The skin of the ginger was separated by using a sharp knife from the ginger pulp. Then the weight of the skin was estimated by keeping it in the chamber of balance and the reading was taken in gram (g). 2.3.1.4 Weight of edible portion of ginger The weight of edible portion of ginger was measured by an electric balance. At first, the balance was adjusted to zero mark. After removing the skin from ginger the remaining edible portion (pulp) was estimated by keeping it in the chamber of balance and the reading was taken in gram (g). 2.3.1.5Weight of non-edible portion of ginger Weight of non-edible portion of the ginger was measured by subtracting the weight of edible portion from the total weight of ginger. This weight was measured in gram (g). 

2.3.2 Chemical characteristics The methods for the estimation of pH, TSS, Titrable acidity, vitamin C, Carotenoids, Anthocyanin and Flavonoids of ginger pulp were followed as described by Mazumdar and Majumdar (2001) and Sainiet al. (2006). The data were analyzed by fresh weight basis. 2.4 Development of products from ginger To develop products from the selected rhizomes, the experiment was laid out considering three replications with three formulations. Sensory evaluation of ginger products were done following the method adopted by Hossain and Siddique (1982). The individual product’s quality was found by analysing the following characteristics- (i) colour, (ii) taste, (iii) flavour and (iv) texture and Complete Randomized Design (CRD) was applied for the analysis of experimental data. In this experiment sauce and pakora were developed from ginger. The ingredients and procedure which were used to develop products are presented below:

2.4.1 Product name: Ginger pakora

2.4.1.1 Procedure: There are several stages in the procedure which was used to develop pakora from ginger. These stages are briefly stated below: 2.4.1.2 Selection and washing of rhizomes: Properly matured and fresh ginger were collected and washed thoroughly with fresh water. 2.4.1.3 Slicing of rhizomes: The ginger were weighted and made thin slices by releasing skin. When slicing finished, cut the sliced ginger into small pieces

2.4.1.4 Mixing of all ingredients: I took ginger pieces, onion, green chilli, in a mixing bowl. Adding salt and mix it well with the mixture. Then slowly added flour and mix. Adding egg (beaten) and baking powder, and mix them well. 2.4.1.5Frying: Heating oil in pan to medium flame. When oil is hot, take small amount from the mix, round it and then flatted it lightly and put carefully to the oil. Putting few pieces at a time and fry those till both sides turn to a nice golden brown color. 2.4.1.6 Packing: After removing pakora from the pan, place on a kitchen tissue to soak extra oil. Pack the crispy pakora after cooling. 2.4.2 Product name: Ginger sauce 2.4.2.1 Procedure: There are several stages in the procedure which was used to develop sauce from ginger. These stages are briefly stated below: 2.4.2.2 Selection and washing of rhizomes: Properly matured and fresh ginger were collected and washed thoroughly with fresh water. 2.4.2.3 Slicing and mashing of sliced rhizomes: The ginger were weighted and made thin slices by releasing skin. When slicing finished, the cut pieces were weigh-out and boiled for 8-10monutes.Half boiled materials were drained and let them cool. After cooling mash the boiled ginger. 

2.4.2.4 Cooking: Recommended pure mustard oil 100 ml/Kg was taken in a fry pan then added red chilli, mustered and the boiled ginger paste. Add some sail and little amount of water. After that sugar was added and it will be cooked till it fully prepared. 2.4.2.5 Bottling and pasteurizing: The product now poured into the sterilized bottle. Seal the bottles with lids and pasteurized at 85degee Celsius. The bottles were then kept in a sound place without any disturb to get it cool. Clean the outside of the bottle and sealed with lids.

2.5 Sensory Evaluation The acceptability of the prepared products of ginger and turmeric was evaluated through a taste-testing panel of 9 judges. The taste-testing panel was made for sensory evaluation of ginger products with teachers and students off different disciplines of Khulna University. All the judges were conversant with the factors governing the quality of the products. The products sample of three treatments were placed in white plates to each judges who independently examined considering the characteristics- i) colour ii) taste iii) flavour and iv) texture / crispiness of individual products. The panellists recorded their preferential comments in the supplied questionnaire. The results have been presented both in percentage figures and in acceptability scores. 

  IOSR Journal of Agriculture and Veterinary Science (IOSR-JAVS) e-ISSN: 2319-2380, p-ISSN: 2319-2372.Volume 5, Issue 6 (Nov. - Dec. 2013), PP 53-62 www.iosrjournals.org
  
Funding Source:
1.   Budget:  
  

The criteria for the selection of the ginger germplasms may be, rhizome weight, weight of pulp, weight of skin, length of rhizome, width of rhizome, height of rhizome, pulp thickness and skin thickness of rhizome, Vitamin C, Total soluble solid (TSS), pH and titratable acidity, carotinoids, anthocyanine and flavonoids of rhizome pulp. Most of the characters of ginger were found superior in germplasm No. 01, 02, 07 and 06. Further trial is needed on other characters of the germplasm like reducing sugar, non-reducing sugar, phenol, antioxidant etc. for the selection of the above mentioned germplasm as variety. If the product of ginger increases it will help to fulfill the rhizome demand and reduce malnutrition problem of rural people of the country. 

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