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@article{Chhasatiya_Tagalpallewar_2022, title={Evaluation of phytochemical and nutritional composition of Boriavi ginger variety: Evaluation of Boriavi ginger}, volume={31}, url={https://www.updatepublishing.com/journal/index.php/josac/article/view/8027}, DOI={10.25081/josac.2022.v31.i2.8027}, abstractNote={<p>The “<em>Boriavi</em>” variety of ginger was evaluated for its phytochemical and nutritional composition. The proximate composition was found to be 86.30 ± 0.11% moisture content (% wet basis), 2.70 ± 0.06% protein content, 0.60 ± 0.01% fat content, 1.30 ± 0.07% fiber content, 1.88 ± 0.02% ash content, and 7.20 ± 0.11% carbohydrate content. The ascorbic acid content was found to be 6.55 ± 0.26 mg per 100g, antioxidant activity was found to be 86.94 ± 0.16% by DPPH method, and total phenolic content was found to be 41.45 ± 0.17 mg GAE per 100ml. The mineral composition in fresh ginger was also evaluated in which phosphorus (10955 ± 2.00 mg kg-1) was found to be the highest among all minerals.</p>}, number={2}, journal={Journal of Spices and Aromatic Crops}, author={Chhasatiya, Hemrajsinh and Tagalpallewar, Govind}, year={2022}, month={Dec.}, pages={194–198} }