PAK. J. FOOD SCI.

, 24(1), 2014: 21-26

ISSN: 2226-5899

COMPOSITIONAL AND MINERAL PROFILING OF ZINGIBER

OFFICINALE
Saira Tanweer, Aamir Shahzad and Waqas Ahmed*

National Institute of Food Science and Technology, University of Agriculture, Faisalabad

Corresponding Author: waqasbinniaz@yahoo.com
ABSTRACT

Zingiber officinale is a medicinal herb that is used all around the word as spice. The mandate of current study was to explore the nutritional
worth of ginger because of its easily availability and mostly use. The raw materials were analyzed for the proximate like moisture, fat,
protein, fiber, ash & NFE and mineral profile. The composition profiling of Zingiber officinale indicated moisture, protein, fat, fiber, ash
and nitrogen free extract as 75.14±13.9, 8.43±0.32, 5.35±0.17, 3.14±0.13, 2.60±0.09 and 5.37±0.18%, respectively. Moreover, Zingiber
officinale contained appreciable amount of minerals especially potassium 410.91±13.97, magnesium 45.02±1.80, phosphorus 32.56±1.24,
calcium 15.76±0.57, manganese 0.70±0.04, copper 0.58±0.02, iron 0.54±0.03 and zinc 0.33±0.01 mg/100g, respectively. However,
potassium, magnesium, phosphorous, calcium and sodium were present in meager amounts.

Key words: Zingiber officinale, proximate composition, moisture, crude, minerals.

INTRODUCTION 22.29, 9.38, 8.58, 7.59, 3.93, 3.87 and 2.63%,

Ginger (Zingiber officinale) is among the leading herbs
considered for an array of applications in traditional
medicines like Chinese, Ayurveda, and Unani-Tibb (Rong
et al., 2009). Owing to its generally considered as safe
status, it possesses certain pharmacological activities like
cardiovascular protection, antioxidant, anti-inflammatory,
glucose lowering and anti-cancer activities etc. (Shukla and
Singh, 2007; Nicoll and Henein, 2009).
Ginger is reported to be rich in antioxidant content and
has been used as a curative medicine from ancient time
(Grant and Lutz, 2000). The volatile essential oils that
give the distinguishing flavor of ginger vary from 1-3%
whilst oleoresins are accountable for pungent flavor
ranges from 4-7.5% and also possesses extensive
antioxidant activity (Balachandarn et al., 2006). The
active components of ginger are α-zingiberene, 6-
gingerol, β-sesquiphellandrene, 6-shogaol, α-farnesene,
β-bisabolene and α-curcumene, present in percentage of
correspondingly (Zhan et al., 2008).
Various scientific investigations have documented
composition as well as the biological activities
(antimicrobial, antioxidant, and immune enhancing
perspectives) of ginger extracts (Leal et al., 2003). Owing
to provision of properties, ginger rhizome is used from
many centuries. Fresh ginger is also being used in food
preparation aid (Altman and Marcussen, 2001). Ginger is
also used in different confectionary products as well as
flavoring agent for baked products (McGee, 2008).
Compositional analysis has revealed the presence of
carbohydrates, fats, vitamins, minerals and extractable
oleoresins (Shukla and Singh, 2007). Ginger contains 9%
of lipids or glycolipids and 5-8% of oleoresin (Chrubasik
et al., 2005). Owing to numerous health benefits and
chemical profiling, ginger must be consumed on daily
bases. In the instant research chemical composition along
with its nutritional status were observed.

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Pakistan Journal of Food Sciences (2014), Volume 24, Issue 1, Page(s): 21-26

MATERIAL AND METHODS
The current study was conducted in the Functional and
Nutraceutical Food Research Section, National Institute
of Food Science & Technology (NIFSAT), University of
Agriculture, Faisalabad, Punjab, Pakistan
Procurement of materials
Ginger was procured from local market of Faisalabad.
Reagents (analytical) and standards were purchased from
Merck (Merck KGaA, Darmstadt, Germany) and Sigma-
Aldrich (Sigma-Aldrich Tokyo, Japan).
Sample preparation
Ginger was cut into small pieces in order to obtain
desired size. Afterwards, slices were sun dried and
ground to a fine powder using grinder. Resultant
ginger powder was analyzed for their chemical and
biological characteristics.
Proximate analysis
Ginger samples was analyzed for moisture, crude protein,
crude fat, crude fiber, ash, and nitrogen free extract
(NFE) according to their respective methods as described
in AACC (2000). All the tests were carried out in
triplicates. Principal of each method is briefly described
as follow:
Moisture Content
The moisture content of ginger was determined following
method mentioned by AACC (2000) Method No. 934-01.
Accordingly, 10 g sample was dried in hot air oven
(Model: DO-1-30/02, PCSIR, Pakistan) at a temperature
of 105±5°C for the duration until weight was constant.
Crude Protein
Kjeltech apparatus (Model: D-40599, Behr Labor
Technik, Gmbh-Germany) was used to assess the
nitrogen percentage in ginger using AACC (2000)
Pakistan Journal of Food Sciences (2014), Volume 24, Issue 1, Page(s): 21-26
PAK. J. FOOD SCI., 24(1), 2014: 21-26
ISSN: 2226-5899
Method No. 984-13. Accordingly, ginger was digested
with concentrated H2SO4 by using digestion mixture
(K2SO4:FeSO4:CuSO4 i.e. 100:5:10) until the color was
light greenish. The digested material was diluted up to
250 mL in volumetric flask. 10 mL of 40% NaOH as well
as 10 mL of digested sample was taken in distillation
apparatus where liberated ammonia was collected in
beaker containing 4% boric acid solution using methyl
red as an indicator. This resulted in formation of
ammonium borate that was used for nitrogen
determination in sample. Thus percentage of nitrogen in
sample is assessed by titrating distillate against 0.1N
H2SO4 solution till color is light golden. Crude protein
content was estimated by multiplying nitrogen percent
(N%) with factor (6.25).
N (%) is equal to
Vol. of 0.1N H2SO4 x 0.0014x Vol. of dilution (250mL)
x 100
_______________________________
Vol. of distillate taken x Weight of sample
Crude protein (%) = Nitrogen (%) x 6.25
Crude Fat
The crude fat content in ginger was calculated following
guidelines of Method No. 920-39 in AACC (2000). Dried
sample (3 g) was used in soxhlet apparatus (Model: H-2
1045 Extraction Unit, Hoganas, Sweden) using n-hexane
as a solvent.
Crude Fiber
The crude fiber of ginger was calculated by elaborating
Method No. 978-10 outlined in AACC (2000). Fat free
sample was digested with 1.25% H2SO4 followed by
1.25% NaOH solution in Labconco Fibertech apparatus
(Labconco Corporation Kansas, USA). After filtration
and washing with distilled water remaining residues was
weighed and ignited in muffle furnace at temperature of
550-650°C till grey or white ash was obtained. The crude
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 PAK. J. FOOD SCI., 24(1), 2014: 21-26
ISSN: 2226-5899

fiber percentage was estimated according to the
expression given below. The crude fiber percentage can
be calculated by using formula
Weight loss on ignition (g)
________________________x 100
Weight of sample (g)
Total Ash
The ash content of ginger was estimated according to the
procedure mentioned in AACC (2000) Method No. 942-
05. For which, 5 g sample was directly charred on flame
in crucible until there was no fumes coming out.
Afterwards sample was ignited in muffle furnace (MF-
1/02, PCSIR, Pakistan) at 550-600ºC for 5-6 hours or
until grayish white residues were obtained.
Nitrogen free extracts (NFE)
The nitrogen free extract (NFE) of ginger was calculated
according to the following equation:
NFE = 100 – (% moisture + % ash + % crude fat +
%crude fiber + % crude protein)
Zingiber officinale and meal were probed for proximate
composition and mineral assay.
Proximate analysis
Proximate and mineral analysis have vital role in
chemical screening of substance. Proximate composition
designated (Table 1) that ginger contains moisture
75.14±2.71, crude protein 8.43±0.32, crude fat
5.35±0.17, crude fiber 3.14±0.13, ash 2.6±0.09 and
NFE 5.37±0.18%. Mineral profiling (Table 2) has
exposed that potassium is present in maximum amount
(410.91±13.97 mg/100g) followed by magnesium
45.02±1.80, phosphorus 32.56±1.24, calcium
15.76±0.57 and sodium (12.37±0.40 mg/100g) while
iron, zinc, manganese and copper are found only in
minute quantities.
Data collected in this research is in covenant with
previous research. Results attained from Odebunmi et al.
(2009) showed that on dry basis ginger have moisture
content, crude protein, crude fiber, fat and ash as

Mineral contents 76.86±1.43, 76.86±1.43, 2.93±0.05, 5.62±0.75 and

2.54±0.20%. Only fiber contents show contradiction with
Ginger was analyzed for its mineral content following
their examined value that is less than our collected value.
AOAC (2006). Sample (0.5 g) was digested by using
Compositional analysis has revealed the presence of
HNO3 and perchloric acid at ratio of 7:3 on hot plate
carbohydrates, fats, vitamins, minerals, extractable
until solution turned colorless and remained 1-2 mL.
oleoresins and a strong proteolytic enzyme called
Digested sample was diluted up to 100 mL for mineral
zingibain (Shukla and Singh, 2007). Ginger contains 9%
analysis. Sodium, potassium and calcium were
of lipids or glycolipids and 5-8% of oleoresin (Chrubasik
calculated on Flame Photometer-410 (Sherwood
et al., 2005). It is extensively used approximately all over
Scientific Ltd., Cambridge) on the other hand, copper,
the globe in food products as seasoning (Ali, 2009 and
iron, magnesium, manganese, phosphorus and zinc
Shah and Seikh, 2010). Ginger roots are mostly used as
were determined through Atomic Absorption
cooking spice and medically used for its antioxidant
Spectrophotometer (Varian AA240, Australia).
(Sekiwa et al., 2000) and hypoglycemic properties which
RESULTS AND DISCUSSION were observed in animal modeling (AL-Amin et al.,

Characterization 2006).

The characterization of raw material is an essential step to

determine its quality and nutritional value. Initially, the
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 PAK. J. FOOD SCI., 24(1), 2014: 21-26
ISSN: 2226-5899

Table 1: Proximate composition of ginger

Proximate Composition Quantity (%)

Moisture 75.14±2.71

Crude protein 8.43±0.32

Crude fat 5.35±0.17

Crude fiber 3.14±0.13

Ash 2.60±0.09

NFE 5.37±0.18

Table 2: Mineral composition of ginger

Minerals Concentration (mg/100g)

Potassium 410.91±13.97

Magnesium 45.02±1.80

Phosphorus 32.56±1.24

Calcium 15.76±0.57

Sodium 12.37±0.40

Manganese 0.70±0.04

Copper 0.58±0.02

Iron 0.54±0.03

Zinc 0.33±0.01

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Pakistan Journal of Food Sciences (2014), Volume 24, Issue 1, Page(s): 21-26

EL-Ghorab et al. (2010) investigate the chemical
composition of ginger and observed that ginger contain
88.5±0.39% moisture tracked by 0.2±0.01% crude fat,
1.1±0.16% crude fiber, 1.5±0.07% ash, 1.2±0.17%
protein and 7.6±0.67% NFE. Their compiled results were
somewhat different to our estimated vales. Similarly,
Nwinuka et al. (2010) determined that on dry basis ginger
contain moisture (76.67±0.01), crude protein
(8.25±0.010), fat (5.35±0.15) and ash (6.40±0.15). All
results were in accordance with our research work except
ash which has highest value as compared to our analyzed
value, they also reported ginger as a rich source of
carbohydrates (3.24±0.08). They also concluded that on
consumption of 100 g ginger it provides 375.37 Kcal of
metabolized energy. According to Latona et al., (2012)
ginger contains moister content 76.53%, crude protein
9.13%, crude fiber 3.07%, fat content 5.09%, ash 2.64%
and NFE 3.36%. Results relating to moisture, fat and ash
are in agreement to above mentioned findings while ash
and fiber contents are highly inconsistent.
Additionally, Okolo et al. (2012) concluded that the
moisture, protein, fiber, fat and ash contents of ginger are
74.72±1.32, 7.57±0.59, 6.07±0.64, 4.92±0.61 and
2.92±0.14% respectively on dry basis. Ginger has the
highest amount of moisture and lowest for ash. The data
collected for the proximate analysis of ginger are
somewhat diverse than that of previously by recounted
scientists. Ginger is also a source of carbohydrate with a
value of 3.80±0.34%. Recently, Nandi et al. (2013) gave
an idea about quality composition of ginger.
Rendering to their results the moisture level of ginger is
77.30±0.25%, while other constituents are total ash
(1.85±0.07%), protein (6.06±0.16%), crude fiber
(4.61±0.12%), fat (2.24±0.05%) and a little amount of
essential oils that is 0.23±0.005. they also suggested that
on consumption ginger gave an energy level of
Pakistan Journal of Food Sciences (2014), Volume 24, Issue 1, Page(s): 21-26
PAK. J. FOOD SCI., 24(1), 2014: 21-26
ISSN: 2226-5899
50.93±0.95 (Kcal/100g). Results related to mineral
analysis were verified by findings of Shirin and Prakash
(2010). They concluded that ginger is an amusing source
of Phosphorous (174±1.2 mg/100g) followed by Calcium
(88.4±0.97), Manganese (9.13±001), Iron (8.0 ± 0.2) and
traces amount of Zinc, Chromium and Copper. Iron is
essential for blood formation owing to a major constituent
of hemoglobin while zinc is required for fertility, insulin
working as well as mental and body growth.
Minerals especially calcium and potassium are required
in human body in large amounts. Their deficiency results
in arthritis, bone and tooth related disorders. Similarly,
Famurewa et al. (2011) stated that fresh ginger contain
mineral contents as Ca 110 mg/100g, succeeding by Mg
60 mg/100g and K 24.91 mg/100g while iron and zinc are
also present in traces. They also informed that on drying
of ginger, mineral content gradually increases. Moreover
results gained by Latona et al. (2012) indicated that the
mineral content of ginger is 8068 mg/100g, 280, 279, 64,
8.80 and 5.90 for phosphorus, calcium, iron, zinc, copper
and manganese correspondingly.
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