~ 17 ~ The Pharma Innovation Journal 2021; 10(10): 486-489 ISSN (E): 2277- 7695 ISSN (P): 2349-8242 NAAS Rating: 5.23 TPI 2021; 10(10): 486-489 © 2021 TPI www.thepharmajournal.com Received: 02-08-2021 Accepted: 11-09-2021 Annu Kumari Master of Science Horticulture Student, Department of Plantation Crops and Processing, Pundibari, Cooch Behar, West Bengal, India Shrilekha Das Assistant Professor, Department of Plantation Crops and Processing, Pundibari, Cooch Behar, West Bengal, India Eggadi Ramesh Ph.D., Scholar, Department of Vegetable and Spice Crops, UBKV, West Bengal, India Yeluru Mohan Babu Ph.D., Scholar, Plant Pathology, Indian Agricultural Research Institute, New Delhi, Delhi, India Tshering Ongchu Lepcha Ph.D., Scholar, Department of Plantation Crops and Processing, Uttar Banga Krishi Vishwavidyalaya, Pundibari, Cooch Behar, West Bengal, India Corresponding Author: Annu Kumari Master of Science Horticulture Student, Department of Plantation Crops and Processing, Pundibari, Cooch Behar, West Bengal, India Effect of different drying methods and drying time on the sliced ginger rhizomes (Zingiber officinale Rosc.) Annu Kumari, Shrilekha Das, Eggadi Ramesh, Yeluru Mohan Babu and Tshering Ongchu Lepcha Abstract 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 farm is situated at 26o 19ˈ86ˈˈN latitude and 89o 23’53” E longitude, at an elevation of 43 meters above mean sea level. It is situated in the terai agro- climatic zone of West Bengal. Experiments were conducted by factorial CRD experimental design with four ginger varieties (Gorubathan, Suprabha, Suruchi and Suravi) and five drying methods (Sun drying, Hot air drying at 50°C, 60°C and 70°C and Microwave drying). Among different drying methods, sun drying took upto 40 h (about 5 days) whereas, microwave drying took only 3- 5 min to reduce moisture content upto 8 - 10%. Among the drying methods, maximum dry recovery was found in microwave drying of Suravi variety (25.77%). Microwave drying (2.080%) was best followed by sun drying (2.055%) and microwave dried samples of Gorubathan variety has the highest essential oil content (2.243%) and oleoresin content (14.840%) among the four varieties in this study, followed by Suravi variety. Highest crude fiber content (5.253%) was observed in Suprabha and highest dry recovery (25.77%) was obtained from Suravi variety. In hot air drying, with increase in temperature dry recovery reduced. With high dry recovery (25.77%), essential oil (2.037%) and oleoresin content (13.510%) and moderately low crude fiber content (4.637%), it can be concluded that Suravi variety is best suitable for producing dry ginger. Apart from microwave drying, sun drying can be recommended as better practice, when hygienically conducted, based on essential oil and oleoresin content. Keywords: Drying, methods, drying, ginger, rhizomes, Zingiber officinale Rosc. Introduction India is the largest producer, consumer and exporter of the spices in the World. Ginger (Zingiber officinale Rosc.) is a perennial herb with thick tuberous rhizome belonging to the family Zingiberaceae. It is known for its characteristic flavour and pungency and it is used throughout the world as a spice in culinary dishes, bakery products, meat products, flavouring agent in beverages, cosmetics. It also has wide range of application as herbal remedy. It has been used in Indian Ayurvedic as well as in Chinese medicine since ancient time (Bag, 2018). Ginger contains 1.5–3.0% of essential oil (Zingiberene) (Bellik et al. 2014) and 5 － 10% oleoresin, which are responsible for the aroma and pungency of the spice, respectively. Fresh ginger contains moisture (80.9%), protein (2.3%), minerals (1.2%), fiber (2.4%) and carbohydrates (12.3%). Iron, calcium, and phosphorous are important minerals present in ginger, followed by vitamins such as thiamine, riboflavin, niacin, vitamin A and vitamin C (Langner et al. 1998; Shukla et al. 2007) [2, 3] . After harvesting, ginger rhizomes are washed to remove the soil and roots. Due to improper post-harvest processing most of the ginger is consumed as a fresh vegetable in India. Fresh ginger contains about 80– 85% moisture and it is susceptible to microbial growth and deterioration (Mishra et al. 2004). Drying of ginger can prevent microbial spoilage and quality degradation and also it adds convenience in use for culinary purpose, storage and transportation. The yield of dry gingers 16-25 percent of the fresh ginger (Sasikumar et al. 2008) [5] . The quality of dried product and yield of essential oil depends on many factors including the quality of raw material as well as processing parameters. The variety of ginger and maturity at the time of harvest are the two main factors related to the raw material used for producing dried ginger. Drying method, temperature and duration of drying are important factors affecting quality of the product (Famurewa et al. 2012). Production of good quality dried ginger would help to make the crop available in the market for longer and farmers will also be able to get better value for their harvest by processing.