194 Evaluation of phytochemical and nutritional composition of Boriavi ginger variety Hemrajsinh Chhasatiya * & Govind Tagalpallewar College of Food Processing Technology and Bioenergy, Anand Agricultural University, Anand, Gujarat, India, 388110. * E-mail: hemrajchhasatiya28299@gmail.com Received 10 October 2022; Revised 11 December 2022; Accepted 12 December 2022 Abstract The “Boriavi” variety of ginger was evaluated for its phytochemical and nutritional composition. The proximate composition was found to be 86.30 ± 0.11% moisture content (% wet basis), 2.70 ± 0.06% protein content, 0.60 ± 0.01% fat content, 1.30 ± 0.07% fber content, 1.88 ± 0.02% ash content, and 7.20 ± 0.11% carbohydrate content. The ascorbic acid content was found to be 6.55 ± 0.26 mg per 100g, antioxidant activity was found to be 86.94 ± 0.16% by DPPH method, and total phenolic content was found to be 41.45 ± 0.17 mg GAE per 100ml. The mineral composition in fresh ginger was also evaluated in which phosphorus (10955 ± 2.00 mg kg -1 ) was found to be the highest among all minerals. Keywords: spice, medicinal plant, nutritional composition, antioxidant activity Ginger (Zingiber ofcinale Roscoe) is a tropical herbaceous monocotyledonous perennial rhizome belonging to the Zingiberaceae family. It is a Southeast Asian species that has migrated to Africa and the Caribbean. It is a popular spice and a valuable cash crop in many regions throughout the world (Ajav & Ogunlade 2014). Overall ginger production throughout the globe is 3,270,762 tonnes, with an average area of 407,773 hectares. India, China, Nepal, Nigeria, and Thailand are the world’s top ginger producers (FAO, 2018). Ginger was produced in India in 160.14 thousand hectares, with a production of 1118.16 thousand tonnes in the year 2018. Apart from its nutritional value, ginger as gaining popularity in the pharmaceutical, culinary, and chemical industries as a rich source of bioactive phenolics (Srinivasan, 2017). Ginger has high amount of bioactive phenolics such as gingerols, paradols, shogaols, and zingerones, which are non-volatile, pungent chemicals. The pungency of fresh ginger is due to gingerol, which is produced in the plant from phenylalanine, malonate, and hexonate (Evans et al., 2009). Ginger is also commonly used in the food industry as a favoring agent for ginger ale, candies, pastries, and cakes (Malu et al., 2009). The local variety of Ginger “Boriavi” was procured from a single source at Boriavi Journal of Spices and Aromatic Crops Vol. 31 (2) : 194-198 (2022) Indian Society for Spices 10.25081/josac.2022.v31.i2.8027