The drained rhizomes were divided into two halves. The first half was sliced
using FUTA’s (Federal University of Technology Akure) Ginger Slicing machine to a thickness of 2 mm. The sliced ginger was further divided into two portions; one part subj ected to sun drying (SSD) and the other part to oven drying (SOD). The second half was grated using FUTA’s grating machine. The chopped ginger was also divided into two portions; one part was dried in the oven (GOD) and the other part with sun (GOS). Drying in the oven was done at temperature of 50°C (obtained from preliminary trials).