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volume 34 issue 2 (june 2000) : 117-121

NUTRITIONAL QUALITY EVALUATION OF EDIBLE LEAVES OF SOME PROMISING COLOCASIA AND ALOCASIA COLLECTIONS

C
C.P. Awasthi
A
A.B. Singh
1Deptt. of Chemistry and Biochemistry College of Basic Sciences, HPKV, Palampur - 176062, India

  • Submitted|

  • First Online |

  • doi

Cite article:- Awasthi C.P., Singh A.B. (2025). NUTRITIONAL QUALITY EVALUATION OF EDIBLE LEAVES OF SOME PROMISING COLOCASIA AND ALOCASIA COLLECTIONS. Indian Journal of Agricultural Research. 34(2): 117-121. doi: .

ABSTRACT

A study aimed at the assessment of biochemical and nutritional status of edible leaves of seventeen collections of edible arolds of Himachal Pradesh viz. Colocasia and Alocasia revealed wide genotypic variability in respect of moisture, protein, ash, crude fat, crude fibre, carbohydrates, starch, total chlorophyll, total carotenolds and ascorbic acid content ranging from 62.15 to 66.45%, 20.65 to 26.25%, 9.85 to 13.95%, 2.01 to 4.16%, 20.54 to 26.15%, 34.17 to 43.36%, 15.64 to 20.61%, 1.53 to 1.91 mg/g, 1.20 to 1.95 mg/100g and 26.35 to 36.08 mg/100g, respectively in Colocasia collections, whereas in Alocasia collections the range of variation in these quality traits was noticed from 62.26 to 66.39%, 19.25 to 26.25%, 9.18 to 13.74%, 2.95 to 3.58%, 21.78 to 26.35%, 35.50 to 43.16%, 15.26 to 20.16%, 2.42 to 4.45%, 1.01 to 1.96 mg/g, 1.40 to 2.01 mg/100g and 21.16 to 32.60 mg/100g accordingly. The promising collections which emerged superior most with regard to individual quality attribute were identified as C-7, AC-4 In moisture, C-4, AC-5 and A-6 in crude protein. C-6, AC-2 in ash, C-7 and AC-7 In crude fat, C-6, A-6 -in crude fibre C-6, AC-1 in carbohydrate, C-4, AC-3 in starch, C-2, AC-7 in total sugars, total carotenolds and total chlorophyll content in that order.

KEYWORDS

    REFERENCES

    1. A.O.A.C. (1965). Official Methods of Analysis of the Association of Official Analytical Chemists. 10th edition, Washington, D.C.
    2. A.O.A.C. (1970). Official Methods of Analysis of the Association of Official Analytical Chemists. 11th edition, Washington, D.C.
    3. Bassir, O. and Fafunso, N. (1975). PI. Fd. Man. 1:209.
    4. Dubois, M. et. al. (1956). Anal. Chern. 28:350.
    5. Ejob, A.R. et. al. (1996). PI. Foods. Hurnan Nutrition. 49:107-112.
    6. Gopalan, C. et. al. (1996). Nutritive value of Indian foods. National Institute of Nutrition.
    7. ICMR, Hyderabad.
    8. Gupta, K. et. al. (1989). Food Chern. 31:105.
    9. Hills, R.M. and Rawate, P.O. (1982). J. Agric. Food Chern. 30:465.
    10. Jayaraman, J. (1981). Laboratory Manual in Biochemistry. Wiley Estern Pvt. Ltd., New Delhi.
    11. Mudambi, B.R. and Rajgopal. M.V. (1980). In: Fundamental of Foods and Nutrition. Willey
    12. Eastern Ltd .. 3rd ed., New Delhi.
    13. Panse, V.G. and Sukhatme, P. V. (1984). Statistical Methods for Agricutural Workers leAR. New Del~i.
    14. Udosen. F.O. (1995). Discovery and Innovation 4(7):383-386.
    15. Wills. R.B.H. et al. (1983). J. Sci. Food Agric. 34:1137-1142
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    Indian Journal of Agricultural Research
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      volume 34 issue 2 (june 2000) : 117-121

      NUTRITIONAL QUALITY EVALUATION OF EDIBLE LEAVES OF SOME PROMISING COLOCASIA AND ALOCASIA COLLECTIONS

      C
      C.P. Awasthi
      A
      A.B. Singh
      1Deptt. of Chemistry and Biochemistry College of Basic Sciences, HPKV, Palampur - 176062, India

      • Submitted|

      • First Online |

      • doi

      Cite article:- Awasthi C.P., Singh A.B. (2025). NUTRITIONAL QUALITY EVALUATION OF EDIBLE LEAVES OF SOME PROMISING COLOCASIA AND ALOCASIA COLLECTIONS. Indian Journal of Agricultural Research. 34(2): 117-121. doi: .

      ABSTRACT

      A study aimed at the assessment of biochemical and nutritional status of edible leaves of seventeen collections of edible arolds of Himachal Pradesh viz. Colocasia and Alocasia revealed wide genotypic variability in respect of moisture, protein, ash, crude fat, crude fibre, carbohydrates, starch, total chlorophyll, total carotenolds and ascorbic acid content ranging from 62.15 to 66.45%, 20.65 to 26.25%, 9.85 to 13.95%, 2.01 to 4.16%, 20.54 to 26.15%, 34.17 to 43.36%, 15.64 to 20.61%, 1.53 to 1.91 mg/g, 1.20 to 1.95 mg/100g and 26.35 to 36.08 mg/100g, respectively in Colocasia collections, whereas in Alocasia collections the range of variation in these quality traits was noticed from 62.26 to 66.39%, 19.25 to 26.25%, 9.18 to 13.74%, 2.95 to 3.58%, 21.78 to 26.35%, 35.50 to 43.16%, 15.26 to 20.16%, 2.42 to 4.45%, 1.01 to 1.96 mg/g, 1.40 to 2.01 mg/100g and 21.16 to 32.60 mg/100g accordingly. The promising collections which emerged superior most with regard to individual quality attribute were identified as C-7, AC-4 In moisture, C-4, AC-5 and A-6 in crude protein. C-6, AC-2 in ash, C-7 and AC-7 In crude fat, C-6, A-6 -in crude fibre C-6, AC-1 in carbohydrate, C-4, AC-3 in starch, C-2, AC-7 in total sugars, total carotenolds and total chlorophyll content in that order.

      KEYWORDS

        REFERENCES

        1. A.O.A.C. (1965). Official Methods of Analysis of the Association of Official Analytical Chemists. 10th edition, Washington, D.C.
        2. A.O.A.C. (1970). Official Methods of Analysis of the Association of Official Analytical Chemists. 11th edition, Washington, D.C.
        3. Bassir, O. and Fafunso, N. (1975). PI. Fd. Man. 1:209.
        4. Dubois, M. et. al. (1956). Anal. Chern. 28:350.
        5. Ejob, A.R. et. al. (1996). PI. Foods. Hurnan Nutrition. 49:107-112.
        6. Gopalan, C. et. al. (1996). Nutritive value of Indian foods. National Institute of Nutrition.
        7. ICMR, Hyderabad.
        8. Gupta, K. et. al. (1989). Food Chern. 31:105.
        9. Hills, R.M. and Rawate, P.O. (1982). J. Agric. Food Chern. 30:465.
        10. Jayaraman, J. (1981). Laboratory Manual in Biochemistry. Wiley Estern Pvt. Ltd., New Delhi.
        11. Mudambi, B.R. and Rajgopal. M.V. (1980). In: Fundamental of Foods and Nutrition. Willey
        12. Eastern Ltd .. 3rd ed., New Delhi.
        13. Panse, V.G. and Sukhatme, P. V. (1984). Statistical Methods for Agricutural Workers leAR. New Del~i.
        14. Udosen. F.O. (1995). Discovery and Innovation 4(7):383-386.
        15. Wills. R.B.H. et al. (1983). J. Sci. Food Agric. 34:1137-1142
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