Shelflife and Quality of Green Gram Sprouts Treated With Different Forms of Ginger
Journal Title: International Journal of Botany and Research (IJBR) - Year 2017, Vol 7, Issue 6
Abstract
Ginger is the rhizome of Zingiber officinale belonging to the family, Zingiberaceae. It is consumed as a medicine, delicacy and as a spice. In the year 2009-2011, in Department of Agricultural Microbiology, University of Agricultural Sciences, G. K. V. K., Bengaluru, an experiment was conducted to find the effect of ginger (in its past form and ginger pieces form) on the quality and shelf life of green gram sprouts. Experiment results showed that the ginger paste is more effective than ginger pieces.
Authors and Affiliations
G. Bharamappa, Suvarna V. C, Harish. K, Prasad H J
Keywords
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