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

Auteurs

  • 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

Mots-clés :

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

Résumé

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.

Bibliographies de l'auteur

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

Téléchargements

Publiée

2024-07-07

Comment citer

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

Numéro

2020: NSAP 2020 Proceedings

Rubrique

Articles

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