Journal of Experimental Food Chemistry

Comparative Nutritional Value Analysis of Oven Dried and Sun Dried Ginger (Zingiber officinale) and their Tenderization Effects on Old Layer Chickens in Pankshin Lga of Plateau State, Nigeria

Abstract

Sangari Joel Sunday*, Isa Amina Mustapha and Grace Okenmor Avuwa

The purpose of this study was to determine the comparative nutritional value analysis of oven dried and sun dried ginger and their tenderization effects on old layer chickens in Pankshin LGA of Plateau State. Six (6) laying hens of three (3) Months old were randomly distributed into three dietary treatments (Group A, B and C) of 2 laying hens each in a deep litter pen. Group A which was the control group were given normal chikun feed and water daily for three (3) weeks while group B were given chikun feed mixed with oven dried ginger and group C were given chikun feed mixed with sun dried ginger respectively for three (3) weeks as well. Significant differences (P<0.05) were observed in the overall body weight of the chickens with the highest weight recorded in the control group (2.12 ± 0.16) compared to the sun dried ginger (2.03 ± 0.23) and the oven dried ginger (1.83 ± 0.41). The nutritional analysis showed that the moisture content of sun-dried ginger (31.30 ± 0.71) was recorded higher significantly (p<0.05) compared to the oven-dried ginger (15.92 ± 0.25). Crude protein content of oven-dried ginger (5.88 ± 0.005) ginger was recorded higher significantly (p<0.05) compared to the sun-dried ginger (3.95 ± 0.10). Crude fiber content was significantly higher (P<0.05) in sun-dried ginger (9.23 ± 0.02) compared to oven-dried ginger (9.03 ± 0.015). Crude fats content of oven-dried ginger (3.62 ± 0.015) was recorded higher significantly (p<0.05) compared to the sun-dried ginger (1.87 ± 0.02). Ash content of oven-dried ginger (10.20 ± 0.04) was recorded higher significantly (p<0.05) compared to the sun-dried ginger (4.30 ± 1.06). The calcium content of sun-dried ginger (0.75 ± 0.02) was recorded higher significantly (p<0.05) compared to the oven-dried ginger (0.70 ± 0.01). In this study, Phosphorus content of sun-dried ginger (0.24 ± 0.01) was recorded higher significantly (p<0.05) compared to the oven-dried ginger (0.12 ± 0.10). The result of the tenderization also showed that from the opinion of 19 panelists in this study, 03 panelists evaluated that the chicken meat fed with impregnated oven dried and sun dried Ginger is extremely tender, while 08 of the panelists showed that the chicken meat was very tender. 05 panelists showed that the chicken meat was moderately tender, while 02 of the panelists showed that the chicken meat was slightly tender and 01 of the panelists showed that the chicken meat was neither tender nor tough. Therefore, the result generated from this study showed that ginger powder prepared using sun-dried and oven-dried methods are good source of micronutrients and it contains pharmacological active compounds that could be useful in animal production. It can also be effectively utilized to tenderize chicken meat without adversely affecting other meat quality parameters. Therefore, a technology for utilization of easily and cheaply available ginger can be exploited at the industrial or household level for tenderization of meat.