Evaluation of phytochemical and nutritional composition of Boriavi ginger variety

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.