*The moisture content ranged from 80 to 90 percent. **Taveira Magalhaes et al., (1997)
Okwu (2001) reported the chemical evaluation, nutritional and flavoring potential of ginger stem (see Table 3.5).
Ginger possesses a high nutritional value. However, a-amino acids, reducing sugars, and vitamin C can give rise to Maillard reaction upon heating (similarly as in other
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