Chowdhury, M.F.N. and Hossain, M.D. and Hosen, M. and Rahman, M.S. (2015) Comparative study on chemical composition of five varieties of groundnut (Arachis hypogaea). World Journal of Agricultural Sciences, 11 (5). pp. 247-254.
![[img]](http://eprints.icrisat.ac.in/style/images/fileicons/application_pdf.png) |
PDF
- Published Version
Restricted to ICRISAT researchers only Request a copy |
Abstract
Experiment was conducted on five varieties growing in large scale in Bangladesh which were evolved by BARI and subjected to the comparative evaluation of its physicochemical properties. Among these varieties, the highest seed weight was found in BARI Chinabadam-7 (128.3g) and lowest seed weight was found in Dhaka-1(66.76g).The variety Dhaka-1 was contained highest amount of moisture (5.120%) while lowest amount was found BARI Chinabadam-9(1.230%). The variety BARI Chinabadam-8 contained significantly highest amount of ash (9.6%) and lowest amount of ash contained was found in BARI Chinabadam-9(7.8%). In this analysis, significantly highest amount of carbohydrate found in BARI Chinabadam-6 (6.275%) and was lowest amount of carbohydrate found in BARI Chinabadam-8 (1.218%). Highest amount of protein was obtained from BARI Chinabadam-9 (38.88%) and lowest protein was found in BARI Chinabadam-7 (36.60%). The variety Dhaka-1 had the lowest amount of oil contained (49.20%) while the variety BARI Chinabadam-9 contained significantly highest amount of oil (50.76%). The amounts of total energy contained in these varieties were ranged from 290.3 Kcl/gm to 317.7 Kcl/gm. The amount of saturated fatty acids (10.92 to 17.47%) and the amount of unsaturated fatty acids (81.13-94.81%) were found to be present in each variety. Substantial genetic variability exists for chemical composition and nutritional traits which could be utilized for various food preparations and selection for breeding purpose. It also shows the utilization of groundnut and suggests the future strategy for the nutritionist, health advisors and dieticians as to how to make best use of the groundnut.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Groundnut Carbohydrates Protein Fats Energy Fatty acid profile Ash and Mineral |
| Author Affiliation: | Department of Biochemistry,Sher-e-Bangla Agricultural University, Dhaka-1207, Bangladesh |
| Subjects: | Plant Production |
| Divisions: | Groundnut |
| Depositing User: | Mr T L Gautham |
| Date Deposited: | 15 Oct 2015 10:15 |
| Last Modified: | 15 Oct 2015 10:15 |
| Official URL: | http://dx.doi.org/10.5829/idosi.wjas.2015.11.5.186... |
| URI: | http://eprints.icrisat.ac.in/id/eprint/13951 |
Actions (login required)
 |
View Item |
