Impact of Boiling on Composition of Oven-Dried Curcuma Longa Linn Rhizomes.

Abstract:

The effect of boiling Curcuma longa Linn rhizomes prior to oven drying on its proximate, mineral and phytochemical composition was studied. Fresh turmeric rhizomes were sliced to 5 mm thickness and then divided into two parts. The first part was oven dried directly while the second part was boiled prior to oven drying. Both products were then pulverised and subjected to laboratory analysis following standard procedures of AOAC and spectrometry. Boiling had impact on the proximate composition as there were significant (P<0.05) reductions in ether extract, crude fibre and crude protein. Sodium, calcium, potassium and phosphorus contents were significantly reduced with a significant increase in levels of magnesium, zinc and iron (P<0.05). Significant reductions in phytochemicals due to boiling prior to oven drying were also recorded (P<0.05). This experiment therefore shows that boiling Curcuma longa Linn rhizomes prior to oven drying could be of pharmacological importance.