Table 1.
Nutritional compositions of rhizome and ginger residues. The data are expressed by mean ± standard deviation, n = 3.
| Ash |
Crude fibre |
Crude protein |
Ethereal extract |
Carbohydrates |
|
|---|---|---|---|---|---|
| g/100 g dry matter | |||||
| Rhizome | 9.68 ± 0.10e | 16.33 ± 0.17c | 6.18 ± 0.25c | 2.25 ± 0.29 b | 65.56 ± 0.49c |
| Shoot | 10.65 ± 0.30 d | 10.61 ± 0.25f | 6.03 ± 0.28c | 3.47 ± 0.05a | 69.23 ± 0.78a |
| Finger | 10.44 ± 0.18 d | 14.04 ± 0.27 d | 5.59 ± 0.24 d | 2.12 ± 0.12 b | 67.81 ± 0.24 b |
| Slice | 12.19 ± 0.16c | 11.41 ± 0.35e | 9.90 ± 0.09 b | 2.14 ± 0.14 b | 64.35 ± 0.12 d |
| Trunk | 12.81 ± 0.14 b | 14.05 ± 0.08 d | 10.40 ± 0.06a | 3.61 ± 0.20a | 59.14 ± 0.14f |
| Root | 9.87 ± 0.29e | 25.13 ± 0.34 b | 2.13 ± 0.11f | 2.00 ± 0.06 b | 60.87 ± 0.25e |
| Rootlet | 17.69 ± 0.26a | 29.20 ± 0.10a | 3.04 ± 0.18e | 1.63 ± 0.09c | 48.44 ± 0.45 g |
Different letters in the same column imply statistical difference (p < 0.05) according to the Duncan's multiple range test.