Ginger, Its Properties And Applications In Different Fields

The spice ginger is obtained from the underground stems or rhizomes of Zingiber officinale (Rosc. ). It is herbaceous tropical perennial that belongs to the family Zingiberaceae. It is usually grown as an annual. The whole plant is refreshingly aromatic. It is the raw or processed underground rhizome that is valued as spice. Ginger medical value is increasingly being recognized. Ginger is originated in South-East Asia, probably in India. Ginger is a slender persistent herb palmate branched rhizome bearing leafy shoots with 30 to 100cm tall. The leafy shoot is the pseudo stem that form the leaf sheath. It bears 8 to 12 distichous leaves. Ginger is used widely for culinary purposes in gingerbread, cakes, puddings, biscuits, soups and pickles in western countries. In the production of alcoholic beverages as well it is also applicable like ginger beer, ginger ale, and ginger wine. Earlier it was distinguished much flavored for spicing wines and possets. Throughout the world property of ginger make it a crucial ingredient of food processing due to its refreshing pleasant aroma, biting taste and carminative and for this purpose fresh ginger, ginger powder from dry ginger, oleoresin and oil are all used. For flowery flavor and spicy taste fresh ginger is unique. In confectionery, ginger preserve and candy are also in great demand for use and it is also used in jams and marmalades. The syrup which contains preserved ginger is valued for pickle and sauce making. It is also applicable in the production of ginger bread.

Ginger has numerated antioxidant properties. Increasingly antioxidants are linked to the prevention of certain cancers and coronary heart disease. Studies include the role of components such as gingerol extending the shelf-life of meat, dehydrated pork and fermented meat sausage. Antimicrobial activity of gingerols involves number of studies, for example in relation to Bacillus subtillis and E. coli and Mycobacterium. In some countries like Nigeria, Sierra-Leone, India, Japan, and China, ginger is a very significant and highly valuable crop. This, maybe because ginger and its derivations e. g. ginger powder, ginger oil, ginger syrup or juice and ginger flakes have a lot of appliances which include confectionaries, pharmaceuticals and beverages production.

Ginger structure is consisting of water, fiber, ash, protein, fat, starch, volatile oil and resinous matter. Ginger has pronounced anti-oxidant activity, eliminate inflammation and help in arresting narcotic addiction as studies have shown. Growth of both gram-positive and gram-negative bacteria significantly inhibits by ginger. When chewed it increases the flow of saliva it work as a stimulant. When swallowed it acts as a stimulating tonic, stimulate alimentary muscular system, enhances the secretion of gastric juice and dispels gases accumulated in stomach and bowels.

Spicy aromatic ginger has different advantages to human body as it is effectual for indigestion and also helps in eliminating the systems of motion sickness. At local and international market thus, demand for ginger and its products is far above the ground as it was rated 10th most significant commodities at the world trade market level. Recent development in ginger processing indicates that from a fresh rhizome it can be processed into a form of ginger soft drink. The product was examined to have attained Shelf-life of 24 hours. To increase the Shelf-life furthermore, proper formulation and carbonation is necessary. Carbonated drinks are desirable and mostly preferred as they characterize in sharp, unique and refreshing taste. They are considered as non-alcoholic beverages that contains CO2, water, flavorings and sweet syrup.