PROXIMATE COMPOSITION OF GINGER ROOT AND GARLIC BULB POWDER FOR MEAT PROCESSING IN EDO STATE

Authors

  • E. E. Adomeh Ambrose Alli University, Ekpoma, Edo State, Nigeria.
  • D. O. Oguntade Ambrose Alli University, Ekpoma, Edo State, Nigeria.

DOI:

https://doi.org/10.51791/njap.vi.5090

Keywords:

Ginger root, Garlic bulb, Crude fibre, Crude Protein and Proximate

Abstract

The study conducted investigation on proximate composition of ginger root and garlic bulb powder as phytobiotics for processing meat in Edo State. The copped ginger root and garlic bulb were sun dried for three weeks, milled separately into powder form using a milling machine with particle of 0.15mm sieve powder size. It was established that the moisture content of ginger root and garlic bulb powder were (22.5, 48.00 %), crude fiber (5.50, 3.00%), Ash (8.00, 6.00 %), crude protein (9.10,16.28%),ether extract (7.00,5.00%) and nitrogen free extract (70.40,69.72%). The analysis of ginger and garlic used in this study showed that ginger and garlic contained considerable amount of crude protein (CP) and thus can be used to augment protein content of poultry products.

Author Biographies

E. E. Adomeh, Ambrose Alli University, Ekpoma, Edo State, Nigeria.

Department of Animal Science, Faculty of Agriculture

D. O. Oguntade, Ambrose Alli University, Ekpoma, Edo State, Nigeria.

Department of Animal Science, Faculty of Agriculture

Downloads

Published

2024-07-07

How to Cite

Adomeh, E. E., & Oguntade, D. O. (2024). PROXIMATE COMPOSITION OF GINGER ROOT AND GARLIC BULB POWDER FOR MEAT PROCESSING IN EDO STATE. Nigerian Journal of Animal Production, 744–746. https://doi.org/10.51791/njap.vi.5090

Issue

2020: NSAP 2020 Proceedings

Section

Articles

Most read articles by the same author(s)

Obs.: This plugin requires at least one statistics/report plugin to be enabled. If your statistics plugins provide more than one metric then please also select a main metric on the admin's site settings page and/or on the journal manager's settings pages.