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Authors
Affiliations
1 Department of Post Harvest and Food Technology, College of Agricultural Biotechnology, Loni, Ahmednagar (M.S.), IN
2 AICRP on Forage Crops, Mahatma Phule Krishi Vidyapeeth, Rahuri, Ahmednagar (M.S.), IN
3 Krishna College of Agriculture, Satara (M.S.), IN
Source
The Asian Journal of Experimental Chemistry, Vol 4, No 1-2 (2009), Pagination: 84-86
Abstract
Biochemical constituents in the finger rhizomes of two genotype Curcuma aromatic L. and four genotype of Curcuma longa L. were evaluated for proximate composition on a dry weight basis. The contents of Moisture,ash,crude protein, crude fat, crude fiber and total carbohydrates were in the range of 7.01-7.91,4.34-5.07,4.05-7.09, 2.66-4.46, 2.09-3.67 and 73.47-78.31 per cent respectively. Among the rhizomes of six genotypes examined, genotype CA 62/1 had the highest content of acid value(4.72%). Genotype Salem contained the highest amount of curcumin (3.43%). The curcumin content in turmeric dry rhizomes varied from 3.11-3.43 per cent.
Keywords
Curcumin, Crude Fat, Crude Protein, Crude Fiber, Total Carbohydrates Acid Value.
