Drying is widely usedd and one of the most effective methods for food preservation. This study reports the macro-mineral, crude protein, and antioxidant activity of locally produced powdered ginger and turmeric using the air-, oven- and sun drying methods. Kjeldahl… More

Drying is widely usedd and one of the most effective methods for food preservation. This study reports the macro-mineral, crude protein, and antioxidant activity of locally produced powdered ginger and turmeric using the air-, oven- and sun drying methods. Kjeldahl method, atomic absorption spectroscopy, and phosphomolybdenum method were used to determine the crude protein, macrominerals (K, Ca, and Mg), and total antioxidant activity (TAA), respectively. Highest TAA was observed in sun-dried turmeric (7.82 ± 4.97mg AAE/g dried sample) while the lowest TAA was observed in sun-dried ginger powder (2.14 ± 0.31 mg AAE/mg dried sample). The measured crude protein of turmeric ranged from 8.34 ± 0.93 - 8.54 ± 0.14% while 6.25 ± 0.42 - 7.41 ± 1.05% for ginger. Essential macro-minerals in turmeric and ginger at varied drying methods ranged from 0.07 to 2.21 % for K, 0.04 to 0.12 % for% for Mg, and 0.79 to 1.15 % for Ca. ANOVA revealed that the effects of drying methods were only significantly affected to Mg for turmeric and K and TAA for ginger. Crude protein and Ca content were not significantly affected by the drying methods in both turmeric and ginger powder. Others were not significantly different. Results of this study provide significant insights that prepared turmeric and ginger powder are good sources of crude protein, macro-minerals (Ca, Mg, K), and possess antioxidant properties. All drying methods studied are efficient in retaining the crude protein and calcium content of the ginger and turmeric powder, and the TAA of the turmeric powder. Less

The main and interaction effects on the total phenolic content (TPC), total flavonoid content (TFC) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical seavenging activity of two edible ferns in various food processing methods were investigated. Factors include fern species (Diplazium eculentum and Stenochlaena… More

The main and interaction effects on the total phenolic content (TPC), total flavonoid content (TFC) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical seavenging activity of two edible ferns in various food processing methods were investigated. Factors include fern species (Diplazium eculentum and Stenochlaena palustris), and type of processing methods at various levels (blanching at 80?C for 1, 2 and 3 minutes, boiling at 4, 5 and 6 minutes; freezing at 1, 2 and 3 weeks; microwave at 30, 60 and 90 seconds; oven dry at 70?C for 1, 3 and 5 hours; steaming at 8, 9 and 10 minutes; vacuum packaging at 1, 2 and 3 weeks and fresh as control) were studied. Main effects were based on fern species, process and levels while, interaction effects comprise the combinations of the main effects. Results revealed that the main and interaction effects to all parameters used were significantly different. D. esculentum has a higher TPC and TFC than S. palustris. However, S. palustris attained higher DPPH radical scavenging activity than D. esculentum. Among the processing methods, oven drying attained high TPC and TFC while steaming increased the DPPH radical scavenging activity. Both of these processes were best at low levels. Less