EFFECT OF HEAT PROCESSING ON THE PROXIMATE COMPOSITION OF GINGER

(Zingiberofficinale)

TABLE OF CONTENTS

Contents                                                                                 Pages

Title page – –        –        –        –        –        –        –        –        i

Certification –       –        –        –        –        –        –        –        ii

Dedication –          –        –        –        –        –        –        –        iii

Acknowledgements –      –        –        –        –        –        iv-v

Abstract –   –        –        –        –        –        –        –        –        vi

List of Tables

Table of contents

CHAPTER ONE

1.0     INTRODUCTION

1.1     Background of the study

1.2     Aims and Objectives of the Study

1.3     Scope and Limitation of the Study

1.5     Definition of Terms

CHAPTER TWO

2.0     LITERATURE REVIEW

CHAPTER THREE

3.0     MATERIALS AND METHODS

CHAPTER FOUR

4.0     RESULTS AND DISCUSSION

4.1     Results

4.2     Discussion

CHAPTER FIVE

5.0     CONCLUSION AND RECOMMENDATIONS

5.1     Conclusion

5.2     Recommendations

References

CHAPTER ONE

1.0     INTRODUCTION

1.1     Background of the Study

Ginger (Zingiberofficinale) is a very important species cash crop in Nigeria and other part of the world. The spice ginger is obtained from the underground stems or rhizomes of Zingiberofficinale, family Zingiberaceae. Ginger rhizomes is typically consumed as a fresh paste, dried powder, slices preserved in syrup or candy or for flavoring tea (Fumurewaet al., 2011). It has been used in herbal medicine practical for the treatment of arthritis, rheumatologic condition and muscular discomfort (Gizxannaet al., 2005).

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