ABSTRACT

The evaluation of six different processing methods for the production of a non- alcoholic beverage from yellow ginger (UGI) was studied. The processLs sampled include: peeled steam blanched ginger (powder), unpeeled steam blanched ginger (powder), peeled water blanched ginger (powder), unpeeled water blanched ginger (powder), peeled unblanched ginger (fresh pulp) and' unpeeled unblanched ginger (fresh pulp). The result o. the proximate analysis showed that sample B (the unpeeled steam blanched sample) significantly at (p< 0.05) maintained higher levels of protein and fat, followed by sample A (the peeled steam blanched samples). Generally, however, the fresh ginger based samples -E (the peeled unbianched sample) and F (the unpeeled unblanched sample) significantly retained lower contents of most proximate components.

 TABLE OF CONTENT

Title page

Certification ii

Acknowledgement iii

Dedication v

Table of content vi

List of figures viii

List of tables ix

List of plates x

Abstract xi

CHAPTER 1

1.1 Introduction 1

1.2 Objective 3

CHAPTER 2

LITERATURE REVIEW

2.1 History 4

2.2 Cultivation 5

2.3 Chemistry of ginger rhizome . 6

2.4 Ginger based products 8

2.4.1 Gingerdrinks 10

CHAPTER 3

3.0 MATERIALS AND METHODS

3.1 Processing of ginger powder 12

3.2 Production of ginger drink 16

3.3 Sensory evaluation 18

3.4 Statistical analysis 20

3.4.1 Proximate analysis 20

3.4.2 Moisture content determination 20

3.4.3 Ash content determination 21

3.4.4 Crude fiber determination 21

3.4.5 Fat content determination 22

3.4.6 Crude protein determination 23

3.4.7 Carbohydrate determination 24

3.5 pH determination 24

CHAPTER 4

4.0 RESULTS AND DISCUSSION

4.1 Proximate analysis 25

4.2 Sensory evaluation 26

CHAPTER 5

5.1 CONCLUSION AND RECOMMENDATION 29

REFERENCE 31

APPENDIX 1 34

APPENDIX 2 35

APPENDIX 3 37