Author(s):

Mane RP, Kshirsagar RB, Sawate AR, Patil BM and Kale RG

Abstract: The present investigation was carried out to study the physicochemical and nutritional properties of fresh turmeric rhizome. Results obtained indicated that colour of turmeric rhizome was yellowish brown to deep brown in colour, thickness and weight 2.60cm and 74.80g. respectively. Further, chemical and mineral composition was reported and results showed that moisture content was found to be 84.25 per cent, carbohydrate 9.10 per cent, Protein 1.20 per cent, fat 1.08 per cent and curcumin content of rhizomes was recorded to be 5.1 per cent. The other parameters such as ash, fiber, acidity and pH of turmeric rhizome were indicated 0.66 per cent, 0.72 per cent, 0.70 per cent and 5.7 respectively. The mineral showed highest of zinc 22.9, calcium 8.2 followed by iron 2.3 mg/100g. Finally, it can be concluded from the results that fresh turmeric rhizome is highly nutritious and can be a good source of curcumin content make it potentially useful in preparation and value addition of food products.

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