Muhsinat Bisola Lawal, Luqman Adepoju Hassan, Foluso Olamide Ojo, Emmanuela Kehinde Adetoro, Rasheed Tunde Lawal, Olamide Samuel Olayemi, Oluwabukola Margaret Oladele & Oluseyi Yemi Aderibigbe·Asian Journal of Medicine and Health·2025
Background: The flowering plant ginger, scientifically known as Zingiber officinale offers numerous health benefits, including immune support. Its bioactive compounds such as shogaols and gingerols, contribute to its antioxidant and anti-inflammatory properties. Objective: To acc...
Open access
Research Article10.9734/ajmah/2025/v23i21175
Ubadire-Agua C., Ezeama C. F., Anyiam C. A., Nwanagba N. L. & Anyiam C. C.·Asian Food Science Journal·2023
Aim: In this study, the preservative effect of potassium sorbate, ginger, garlic and a combination of ginger – garlic on the microbiological quality and shelf stability of cold-smoked Catfish (Clarius gariepinus) were investigated. Methodology: A total of 100 fresh catfish from M...
Open access
Research Article10.9734/afsj/2023/v22i10669
Ubadire-Agua, C., Ezeama, C. F., Anyiam, C. A., Anyiam, C. C. & Nwanagba, N. L.·Asian Food Science Journal·2023
Aim: This study investigated the preservative effect of potassium sorbate, ginger, garlic, and a blend of, ginger and garlic on the microbiological quality and shelf stability of cold smoked Catfish (Clarius gariepinus) at refrigerated storage. Methodology: One hundred (100) of t...
Open access
Research Article10.9734/afsj/2023/v22i10668
Aim: The determination of the effect of the tiger nut, coconut, coconut &tiger nut milk and ginger extract on the lipid profile of HBV infected mice Study Design: The study was conducted using adult mice of which some where infected with hepatitis B virus while some which wer...
Open access
Research Article10.9734/mrji/2023/v33i51382
Objective: Ginger (Zingiber officinale Roscoe) rhizome is a well-known food spice and flavoring ingredient with wide range of medicinal properties. The rhizome of ginger consists of unique secondary metabolites compounds. The study evaluates the secondary metabolites profiling of...
Open access
Research Article10.9734/mrji/2022/v32i730397
Under the present investigation, ginger was produced at the instruction cum research plots of the Department of Plantation Crops and Processing, Faculty of Horticulture, Uttar Banga Krishi Viswavidyalaya, Pundibari, Cooch Behar, West Bengal. The experiment was laid out in a facto...
Open access
Research Article10.9734/ijecc/2021/v11i1230553
Sumayya Ahmed Ayuba, Ahmad Shehu, Mustapha Isah, Tijjani Ibrahim & Abdullahi Muhammad Labbo·Asian Food Science Journal·2021
Aim: To evaluate the protein composition in the ginger rhizome and its interaction with glucose molecule. Place and Duration of Study: Department of Biochemistry, Sokoto State University, Sokoto, Nigeria, between April 2021 and May 2021. Methodology: Protein was extracted from th...
Open access
Research Article10.9734/afsj/2021/v20i1030365
Ekissi Alice Christine, Dago Gnahé André, Kouamé Kan Benjamin, Beugré Grah Avit Maxwell & Kati-Coulibaly Séraphin·Asian Food Science Journal·2021
The objective of this work is to analyze the biochemical parameters of Zingiber officinale (ginger) and Curcuma Longa (turmeric) found in the locality of Daloa. The samples were purchased in the markets of Daloa. The dry matter, ash and lipid contents were determined by the AOAC...
Open access
Research Article10.9734/afsj/2021/v20i730317
Aims: The contribution of natural compounds may provide significant progress in the discovery of new antifungal drugs. We aimed to investigate the contribution of carvacrol, farnesol, epigallocatechin gallate, ginger, naringenin and curcumin on the activity of antifungals, vorico...
Open access
Research Article10.9734/mrji/2019/v27i330101
This study was conducted to evaluate the nutritive value, phytochemicals and functional properties of flour blends from unripe plantain, soybean and ginger. Fresh samples of unripe plantain, soybean and ginger were dried and milled to produce five flour blends. Laboratory analys...
Open access
Research Article10.9734/afsj/2019/v8i129983