Bangladesh research publications journal

Key words: Ginger, powder and processing
Introduction
Ginger (Zingiber o ffic inale ) the underground arm of rhizome of the zingiberous herbac eous plant, is originated in the Southeast Asia. In Bangladesh, it is known as ‘ADA’. It is one of the earliest oriental spices known to Europe and is still in the large demand today. The largest ginger producing country is India, which produces about 50% of the world’s total production and is the largest exporter. In India, the total annual production of ginger were 4, 20,000 metric tons (FAO, 2009). Other important produc ers are China, Taiwan, Nigeria, Sie rra Leon, Jamaic a, Tha ila nd and Austra lia. In Bangladesh, ginger grows well in Rangpur, Nilphamari, Khulna, Rangamati ,Bandharban and Khagrachori districts and the total area of cultivation and the annual production of ginger were 22,000 acres and 80,000 metric tons respectively (BBS, 2010) and the total area of cultivation and annual production were 22,400 acres and 77,608 metric tons respectively (FAO, 2009). Ginger require s warm and humid climate for better growth and it is well suited for the cultivation in hilly region .Its growing period is March-May and harvesting period is November-Dec ember of the year. The aroma of ginger is pleasant and spicy and its flavor penetrating, slightly biting due to presence of
Fac ulty of Agro -Ind ustria l and Foo d Proc ess Engineering, Hajee Mohammad Dane sh Scienc e and Technology Unive rsity, Dina jp ur-5200, Banglade sh.
antiseptic or pungent compounds, which make it indispensable in the manufacture of a number of food products like ginger bread, confectionary, ginger ale, c urry powders, c ertain curried meats, table sauces, in pickling and the manufacture of c ertain soft d rinks like cordials, ginger cocktail, c arbonated d rinks, b itte rs, etc . Ginger is also used for the manufacture of ginger oil, oleoresin, essenc es, tinc ture s etc . (p ruthi, 2006).
Considering the above facts the present investigation was undertaken with the following objectives:

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  TO preparation of ginger powder from fresh ginger.
  
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  To analyze the chemical and proximate composition of ginger powder.
  
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  To study the effects of packaging materials (stored in polyethylene bags and plastic containers) on the keeping quality of the ginger powder.
  
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  To assesses the storage stability and acceptability of the processed powder.
  

Materials and Methods