Rashtriya Krishi (English)

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Entrepreneurship Development in Rural Area by Processing of Ginger


Affiliations
1 Department of Food and Nutrition, College of Home Science G.B. Pant University of Agiculture and Technology, Pantnagar (Uttarakhand), India
2 Krishi Vigyan Kendra, Jeolikote, Nainital (Uttarakhand), India
     

   Subscribe/Renew Journal


Ginger an Indian spice: Many Indian spices play a significant role in food preparation and act as an important ingredient. Every spice has its own flavour and essence which helps in making that spice unique and thereby delicious dish. Apart from making food tasty, spices also come with notable nutritional values and provide some major health benefits. Spices have a traditional history of use, with strong roles in cultural heritage. Ginger (Zingiber officinale Rose.) is one of important commercial spice crop in tropical and subtropical region. The rhizome is used worldwide as spices for flavouring in a number of food-products and also used in medicine. Apart from being a spice in a recipe, ginger can be used as processed products such as ginger Sherbet, candy, pickle, etc. Ginger used in traditional medicine, has been found to possess antioxidant effect that can control the generation of free radicals. The main bioactive components of ginger possess antioxidant, anticancer, and anti-inflammatory attributes. It is effective for the treatment of inflammation, rheumatism, cold, heat cramps and diabetes. Several studies suggest that ginger may work better than placebo in reducing different health related issues.
Subscription Login to verify subscription
User
Notifications
Font Size


Abstract Views: 575

PDF Views: 0




  • Entrepreneurship Development in Rural Area by Processing of Ginger

Abstract Views: 575  |  PDF Views: 0

Authors

Dashrath Bhati
Department of Food and Nutrition, College of Home Science G.B. Pant University of Agiculture and Technology, Pantnagar (Uttarakhand), India
Rita Singh Raghuvanshi
Department of Food and Nutrition, College of Home Science G.B. Pant University of Agiculture and Technology, Pantnagar (Uttarakhand), India
Sudha Jukaria
Krishi Vigyan Kendra, Jeolikote, Nainital (Uttarakhand), India

Abstract


Ginger an Indian spice: Many Indian spices play a significant role in food preparation and act as an important ingredient. Every spice has its own flavour and essence which helps in making that spice unique and thereby delicious dish. Apart from making food tasty, spices also come with notable nutritional values and provide some major health benefits. Spices have a traditional history of use, with strong roles in cultural heritage. Ginger (Zingiber officinale Rose.) is one of important commercial spice crop in tropical and subtropical region. The rhizome is used worldwide as spices for flavouring in a number of food-products and also used in medicine. Apart from being a spice in a recipe, ginger can be used as processed products such as ginger Sherbet, candy, pickle, etc. Ginger used in traditional medicine, has been found to possess antioxidant effect that can control the generation of free radicals. The main bioactive components of ginger possess antioxidant, anticancer, and anti-inflammatory attributes. It is effective for the treatment of inflammation, rheumatism, cold, heat cramps and diabetes. Several studies suggest that ginger may work better than placebo in reducing different health related issues.