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A study was undertaken to prepare ginger powder using various drying methods and their nutritional evaluation was carried out. Ginger (Zingiber officinale) was dried using shade, solar, oven and microwave drying methods. All the samples were ground in grinder to make fine powder. Sensory analysis indicated that acceptability of all types of ginger powders were in the range of 'liked very much' to 'liked moderately' by the panelists. The mean score obtained for colour was higher in shade dried ginger powder i.e., 8.20 as compared to oven dried (7.60), solar dried (7.70) and microwave dried ginger powder (7.80). Moisture content ranged from 3.55 % in solar dried ginger powder to 3.78 % in shade dried ginger powder. Slightly higher moisture content was found in shade dried ginger powder. Protein, crude fiber, fat and ash contents ranged from 5.02 to 5.82, 4.97 to 5.61, 0.76 to 0.90 and 3.38 to 3.66 %, respectively. β-carotene and ascorbic acid content was found maximum in shade dried ginger powder i.e., 0.81 mg/ 100 g and 3.83 mg/100 g, respectively. Polyphenol content was almost similar in all the samples whereas calcium was slightly higher in the shade dried ginger powder i.e., 69.21 mg/100 g. Results have shown that ginger powder prepared from various drying methods had good sensory and nutritional profile.

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Six green leafy vegetables and herbs - spinach, amaranth, bengal gram, cauliflower, mint, coriander and carrots - were analyzed for moisture, protein, ascorbic acid, beta-carotene, total iron, ionizable iron (as % of total iron) in vitro iron (% of total iron), copper, manganese and zinc. Moisture content of the leaves and carrots varied from 75.1 percent (bengal gram) to 95.4 percent (carrot) and protein from 9.83 percent (carrots) to 30.9 (mint) percent. Ascorbic acid, beta-carotene, total iron and ionizable iron contents were at a maximum in case of bengal gram leaves whereas level of ionizable iron and in vitro iron as a percent of total iron was highest in carrots. Copper, manganese and zinc contents were maximum in spinach.

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