1 Food Technology Department, Research Institute in Applied Sciences and Technologies, National Center for Scientific and Technological Research (DTA/IRSAT/CNRST), 03 BP 7047 Ouagadougou 03, Burkina Faso.
2 Western Regional Direction of Environmental and Agricultural Research Production Department, Institute of Environment and Agricultural Research, National Center for Scientific and Technological Research, Bobo-Dioulasso, Burkina Faso (DRREA-O/INERA/CNRST), 01 BP 910 Bobo Dioulasso, 01 Burkina Faso.
3 Food Quality and Safety, Science and Technology, Higher Institute of Technology (IST) 01 BP 4379 Ouaga 01, Ouagadougou, Burkina Faso.
4 Laboratory of Molecular Biology (LABIOGENE) Joseph KI-ZERBO University, 03 BP 7021 Ouagadougou 03, Burkina Faso.
Research Article
GSC Biological and Pharmaceutical Sciences, 2025, 33(02), 167-177.
Article DOI: 10.30574/gscbps.2025.33.2.0444
Received on 26 September 2025; revised on 08 November 2025; accepted on 10 November 2025
Introduction: Ginger is a rhizome widely consumed fresh, dried, or in processed form. Known for its nutritional qualities and its macronutrient and micronutrient content, it is one of the most widely used spices in the world. However, these qualities can vary depending on several factors, including genetic and edaphic factors. The objective of this study was to evaluate the physicochemical parameters of four ginger clones from Burkina Faso and Côte d'Ivoire.
Method: The analysis of physicochemical parameters focused on determining fat, moisture, ash, starch content, fiber content, swelling power, protein content, amino acid content, total sugars, and polyphenols.
Results: Physicochemical analyses showed that water content ranged from 54.23 to 81.15%, 3.56 to 4.25% for fiber, 1.11 to 4.82% for fat, ash varied from 2.04 to 1.09%, protein varied from 2.35 to 1.38%, and amino acids varied from 4.76 to 8.61%. The total sugar content varied from 32.29% to 10.42%, and polyphenols ranged from 69.82% to 49.92%.
Conclusion: Analysis of the physicochemical parameters revealed that the ginger clones analyzed had variable levels, which could guide their production and use.
Ginger; Clone; Physicochemical; Burkina Faso; Ivory Coast.
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Mah Alima Esther Traoré, Cheick Omar Traoré, Adama Lodoun, Ouakoltio Youssouf Abidine Traoré, Pingdwindé Marie Judith Samadoulougou-Kafando, Rahinatou Koanda, Mamadou Sanou, Pierre Zabré and Charles Parkouda. Food value of four ginger clones (Zingiber officinale) consumed in Burkina Faso. GSC Biological and Pharmaceutical Sciences, 2025, 33(2), 167-177. Article DOI: https://doi.org/10.30574/gscbps.2025.33.2.0444