Table 2. Proximate composition of ginger and ginger pomace by hot-air drying and freeze-drying (%)

Treatment¹⁾	Moisture	Crude protein	Crude lipid	Crude ash	Carbohydrate
FGHAD	10.1±0.01^a2)	8.6±0.31^b	3.5±0.95^a	6.9±0.03^b	71.1±0.85^c
FGFRD	9.0±0.05^b	9.5±0.12^a	3.9±0.76^a	7.2±0.04^a	70.4±0.66^c
GPHAD	7.3±0.03^c	6.7±0.06^c	3.4±0.25^a	4.2±0.01^c	78.4±0.21^b
GPFRD	5.6±0.29^d	6.9±0.08^c	3.8±0.06^a	4.1±0.02^d	79.6±0.25^a

FGHAD, fresh ginger hot-air dried (50°C, 8 h); FGFRD, fresh ginger freeze-dried; GPHAD, ginger pomace hot-air dried; GPFRD, ginger pomace freeze-dried.
All values are mean±SD (n=3).
Means with different superscript letters (^a-d) in the same column are significantly different at p<0.05 by Duncan’s multiple range test.