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VOL. 8, ISSUE 3 (2026)
Effect of ground ginger (Zingiber officinale) on the phytochemical composition of stored cowpea (Vigna unguiculata) during storage
Authors
Grace E James, Edith C Chuku, Chimankpa W Worlu
Abstract
This study evaluated the effect of ground
ginger (Zingiber officinale) on the phytochemical composition of stored
cowpea (Vigna unguiculata). Cowpea grains were obtained from three major
markets in Port Harcourt, Rivers State, while fresh ginger rhizomes were
processed into powder. The ginger powder was applied at 5 g, 10 g, 15 g and 20
g per 100 g of cowpea, with mancozeb-treated and untreated cowpea serving as
the positive and negative controls, respectively. The experiment was arranged
in a Completely Randomized Design (CRD) with three replicates and the treated
samples were stored for three months. Phytochemical parameters, including
polyphenols, tannins, saponins and oxalates, were determined using standard
analytical methods. Data obtained were analysed using analysis of variance
(ANOVA), and means were separated using Duncan's Multiple Range Test at 5%
level of significance. The results showed that ginger treatment significantly
(p < 0.05) influenced the phytochemical composition of stored cowpea
throughout the storage period. Higher concentrations of ginger, particularly 15
g and 20 g, retained higher levels of beneficial phytochemicals compared with
the untreated control. The study therefore showed that ground ginger can serve
as an effective natural preservative for maintaining the phytochemical quality
of stored cowpea during storage.
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Pages:37-41
How to cite this article:
Grace E James, Edith C Chuku, Chimankpa W Worlu "Effect of ground ginger (<i>Zingiber officinale</i>) on the phytochemical composition of stored cowpea (<i>Vigna unguiculata</i>) during storage". International Journal of Biotechnology and Microbiology, Vol 8, Issue 3, 2026, Pages 37-41
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