Spices are more preferred in powdered form and this invariably demands drying without compromising its quality attributes before grinding. Four different drying methods viz. integrated drying system (IDS), fluidized bed dryer (FBD), electrical oven (EO) and open sun drying (OSD) were selected for comparative study of textural and color changes of ginger and turmeric. The texture values of ginger differed significantly among different drying methods. Minimum crushing strength of 1,124.597 g (IDS) and highest of 1,421.62 g (OSD) was observed. Turmeric dried in IDS reflected maximum (8,789.01 g) and dried in EO showed minimum (6,307.619 g) crushing strength. Color loss values in dried ginger was minimum in IDS (34.795) followed by OSD (32.214), EO (37.479) and FBD (38.131), respectively. Color of dried turmeric was affected maximum in EO (67.354) followed by FBD (61.001) and OSD (58.213). Minimum color loss was observed in IDS (52.681). Instrumental measurement of texture and color attributes showed spices dried in IDS retained best quality attributes among the selected methods.

The developed solar‐biomass integrated drying system, apart from advantage of independence from grid power dependency, could safely be promoted for drying of ginger and turmeric to the stakeholders as evident from the comparative instrumental measurement study of texture and color attributes of the dried products.