Advanced Food and Nutritional Sciences
DEVELOPMENT AND COMPARATIVE ANALYSES OF CONCOCTION (GINGER, GARLIC, LEMON, HONEY AND APPLE CIDER VINEGAR) WITH COMMERCIAL

Authors: Muhammad Qamrosh Alam1*, Shahid Mahmood1, Wajiha Saeed1

Keywords:

 Cardiovascular diseases, Concoction, Ginger, Garlic, Lemon, Honey, Apple Cider Vinegar.

Abstract

Introduction: Cardiovascular diseases are the most threatening illnesses to manhood, now a day. Administration of concoction (Ginger, Garlic, Lemon, Honey and Apple Cider Vinegar) rally can results in significant reduction in plasma triglycerides (TGs) and low-density lipoprotein (LDL) levels. Plasma Total Cholesterol (TC) levels can also be decreased whereas plasma high density lipoprotein (HDL) can be increased. Garlic (Allium sativum L.) can be surely utilized as a permanent cure in many disorders such as atherosclerosis (hardening of the arteries), high cholesterol, heart attack, lungs cancer and prostate cancer etc. Ginger (Zingiber officinale) is enriched in gingerol and can be utilized to treat an extended assortment of conditions including vomiting, pain, indigestion and cold-induced syndromes. Honey has been used for as long as there has been treatment. Lemon (Citrus aurantifolia) as an imperative remedial plant which plays a vital role in elimination of cancerous, bacterial, fungal, diabetic, cancer and viral actions. Myocardial infarction, coronary artery thrombosis and many other ailments can be treated by a regular consumption of apple cider vinegar. 

Methodology: The research proposal was submitted to DRCE for review. The research work was discussed in detail and information, education and communication (IEC). A concoction containing ginger, garlic, lemon, honey and apple cider vinegar was made for the cure of many disorders. Compositional analyses and pH of product was done beside this, storage study was also carried out. Comparison was done with commercial product. The data was analyzed statistically to validate the outcomes of the study. 

Results: Moisture content was decreased from 80. 6798 % to 80. 6536 %, protein was changed from 0.3360 to 0.3315 %, ash percentage was changed from 0.6122 to 0.6155 %. Change in pH was 3. 73 to 3.65. In comparison to market product, moisture, protein, ash and pH was 90. 2765 to 90. 3875 %, 0.2814 to 0.0965 %, 0.4821 to 0.2814 % and 2. 95 to 2.88 respectively. 



Article Type:Conference abstract
Received: 2019-07-15
Accepted: 2019-07-19
First Published:5/14/2024 6:14:19 AM
First Page & Last Page: 53 - 54
Collection Year:2019