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TY - JOUR AU - Chhasatiya, Hemrajsinh AU - Tagalpallewar, Govind PY - 2022/12/30 Y2 - 2025/09/23 TI - Evaluation of phytochemical and nutritional composition of Boriavi ginger variety: Evaluation of Boriavi ginger JF - Journal of Spices and Aromatic Crops JA - J Spices Arom Crops VL - 31 IS - 2 SE - Research Articles DO - 10.25081/josac.2022.v31.i2.8027 UR - https://www.updatepublishing.com/journal/index.php/josac/article/view/8027 SP - 194-198 AB - <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> ER -