Physicochemical, Functional, and Nutritional Characteristics of Rhizome and Starch from Two Ginger Varieties (UMUGIN 1 and UMUGIN 2)

Chukwudi Ernest Ogbete; Miriam Ahunna Ofoeze; Victoria Nwanyinnaya Ezebuiro; Rachel Omodamiro Majekodunmi

doi:10.70851/jfines.2026.3(2).172.182

Authors

Chukwudi Ernest Ogbete National Root Crops Research Institute, Umudike Author
Miriam Ofoeze National Root Crops Research Institute Author
Victoria Ezebuiro Author
Rachel Majekodunmi Omodamiro Author

DOI:

https://doi.org/10.70851/jfines.2026.3(2).172.182

Keywords:

Zingiber officinale, Ginger Starch, Functional Properties, Glycemic Index, UMUGIN varieties

Abstract

This study evaluated two National Root Crops Research Institute, Umudike’s newly released ginger varieties; UMUGIN 1 and UMUGIN 2, for the physicochemical, functional properties, and nutritional profiles of the rhizomes flour and extracted starches, to elucidate their potential applications in food, pharmaceutical applications such as excipients and fillers, and other industrial systems. Fresh ginger rhizomes were processed into flour and starch using standard wet extraction methods. The flour and starch were analyzed for proximate composition, mineral and vitamin content, functional properties, pasting characteristics, and estimated glycemic index. The results showed moisture content’s range of 84.79 to 85.53 %, protein from 5.3 to 5.4 %, fiber from 0.9 to 1.1 %, fat from 0.6 to 0.7 %, ash from 1.8 to 1.9 %, and carbohydrate from 5.8 to 6.2 %. UMUGIN 2 exhibited slightly higher dry matter, protein, fiber, and carbohydrate content. Mineral analysis revealed appreciable levels of potassium, calcium, magnesium, phosphorus, iron, zinc, and sodium. UMUGIN 1 contained higher levels of vitamins A, C, and E. Starch yield ranged from 21.50 to 28.65 %, with amylose content of 26.10 % in UMUGIN 1 and 18.89 % in UMUGIN 2, and corresponding amylopectin contents of 73.89 % and 81.89 %, respectively. Pasting properties indicated good thickening potential, with peak viscosity ranging from 3478 to 3553 RVU. The estimated glycemic index values (33.90 - 36.42) indicate that both starches fall within the low glycemic index category. Overall, UMUGIN 1 demonstrated higher starch yield and viscosity, suggesting suitability potential for food thickening and excipients applications, while UMUGIN 2 exhibited comparatively higher nutritional attributes and may be considered for incorporation into functional food formulations.

Author Biographies

Chukwudi Ernest Ogbete, National Root Crops Research Institute, Umudike

Chukwudi Ernest Ogbete is a senior food scientist and researcher at the National Root Crops Research Institute (NRCRI), Umudike, Nigeria, where he works on the analysis, processing, and characterization of root and tuber crops. He holds professional affiliations including MNIFST and MASN, and has been involved in laboratory‑based research since at least 2017 as a food scientist, contributing to studies on cassava fermentation, dry matter quantification, and food quality using advanced analytical techniques such as near‑infrared spectroscopy. His interests include food processing, food chemistry, nutritional quality assessment, and the development of rapid screening methods to support crop improvement and value‑added product development. Chukwudi Ogbete has published in peer‑reviewed outlets.
Miriam Ofoeze, National Root Crops Research Institute

Dr. Miriam Ahunna Ofoeze is a senior research scientist at the National Root Crops Research Institute (NRCRI), Umudike, Nigeria, where she contributes to root and tuber crop research and development. She was raised in eastern Nigeria and developed an early interest in food science through experiences with postharvest losses in traditional farming systems, motivating her to pursue scientific solutions that reduce waste and improve food security. Dr. Ofoeze’s research focuses on postharvest processing, use, and value addition of major and minor root and tuber crops, and she engages in extension activities to educate women, youth, and rural communities on improved processing methods that enhance nutrition and livelihoods. Her work has included innovation in reducing oxalic acid during cocoyam processing and training of rural groups to adopt improved techniques, demonstrating the practical impact of her research on food quality and community well‑being. She also serves on the editorial board of international research journals, reflecting her active role in the scientific community.
Victoria Ezebuiro

Victoria Nwanyinnaya Ezebuiro is a Research Scientist at the National Root Crops Research Institute (NRCRI), Umudike, Abia State, Nigeria, where she contributes to research on root and tuber crops including ginger. She was born in Umuahia, Abia State, Nigeria, and earned a B.Sc. in Biochemistry from Abia State University, Uturu. She is a member of professional bodies such as the Agricultural Society of Nigeria and the Nigerian Institute of Food Science and Technology, and has authored publications in both national and international journals in her field
Rachel Majekodunmi Omodamiro

Department of Pharmaceutical Chemistry, Quality Control Analyses and Pharmacognosy, Kampala International University, Western Campus, Uganda.

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