Bangladesh research publications journal

Experimental Site: The study was conducted in the Faculty of Agro Industrial and Food Proce ss Engineering, Hajee Mohammad Dane sh Science and Technology University, Dinajpur during the period of July 2010 to December 2010. The proc e ssing of ginger powder and compo sitio n a na lysis will be de scribed in this section.
Materials required: Gingers (1000 gm), Plastic containers and polythene bags.
Apparatus required: Balance : Laboratory b alance and Ele c tric balance, Knive s, Oven dryer, Crucible, Pe trid is, De sicc ators, Blender Tra ys, Digital moisture metre, Sieve.
Methods
Preparation of ginger powder: The fre sh gingers were collected from loc al market and washed with cle an water to remove dirt and other field-damaged portion. After cle aning, the cle an and fre sh gingers were sliced up to 2mm to 3mm with knife. The slic e s were dried under thre e methods. The se are :

1. 
   Sun d rying for thre e days up to moisture content 10-12%.
   
2. 
   Oven d rying at 75 °C for 20 hrs up to moisture content 9-11%.
   
3. 
   Sun drying for one day at (28±2) °C and then oven drying at 75 °C for 10 hrs up to moisture content 8-9%.
   

Afte r cooling at room temperature, the dried ginger slic e s were grounded into powder in a blender separately. Then they were sieved and packaged in high density polythene bags and plastic containers. All polythene bags and plastic containers containing ginger powder were identified and stored at room temperature.
Chemical Analysis: The ginger powder was analyzed for their moisture, ash, fat, protein, crude fiber, titrable acidity, pH, minerals and salts in the laboratory of Food Science and Nuttitio n, HSTU, Dina jp ur. Some of the se analyse s were done at Food and Applied Nutrition Lab, Food Enzymology Lab, Fruit Technology Lab, Vegetable Technology Lab of IFST ( Institute of Food Science and Technology), in BC SIR, Dhaka. Diffe re nt parameters are te sted. The se are moisture content, mineral (Ash), fat, protein content, fiber, titratable acidity and pH .