Accurate assessment of macronutrients and micro-elements of ten newly developed green gram (Vigna radiata (L.) Wilczek) cultivars grown in Uttar Pradesh, India.

Vigna radiata green gram minerals newly cultivated varieties proximate composition

Journal

Journal of the science of food and agriculture

ISSN: 1097-0010

Titre abrégé: J Sci Food Agric

Pays: England

ID NLM: 0376334

Informations de publication

Date de publication:
Apr 2024

Historique:

revised: 28 11 2023

received: 27 07 2023

accepted: 27 12 2023

pubmed: 27 12 2023

medline: 27 12 2023

entrez: 27 12 2023

Statut: ppublish

Résumé

Green gram is a rich source of protein, carbohydrates, dietary fibre, and minerals. However, accurate data on the nutritional composition of green gram remains scarce since most researchers reported the carbohydrate content using the 'by difference method'. The objective of the current study is to accurately estimate the nutritional and mineral composition of green gram (Vigna radiata (L.) Wilczek). Ten newly developed varieties and three local varieties of green gram were subjected to proximate and mineral composition analysis. The green gram varieties differed significantly (P < 0.05) for proximate and mineral content. From the results, they contain 62.5 to 84.6 g/kg of moisture, 28.3-37.4 g/kg of ash, 21.9-3.08 g/kg of fat, 484.6-535.7 g/kg of carbohydrate, 228.7-277.6 g/kg of protein, and 118.3-157.9 g/kg of dietary fibre. The most abundant mineral found was phosphorus, ranging 2716.66-4473.49 mg/kg followed by 3183.31-3597.61 mg/kg of potassium, 1506.51-1713.93 mg/kg of magnesium, 166.38-340.62 mg/kg of calcium, 40.16-348.79 mg/kg of iron, 27.60-34.35 mg/kg of zinc, 5.95-12.86 mg/kg of copper and 8.65-19.47 mg/kg of manganese. The newly developed varieties of green gram showed high protein and dietary fibre content, while the local varieties were high in calcium and iron. Hence, both types of varieties are nutritionally significant. © 2023 Society of Chemical Industry.

Sections du résumé

BACKGROUND BACKGROUND

RESULTS RESULTS

Ten newly developed varieties and three local varieties of green gram were subjected to proximate and mineral composition analysis. The green gram varieties differed significantly (P < 0.05) for proximate and mineral content. From the results, they contain 62.5 to 84.6 g/kg of moisture, 28.3-37.4 g/kg of ash, 21.9-3.08 g/kg of fat, 484.6-535.7 g/kg of carbohydrate, 228.7-277.6 g/kg of protein, and 118.3-157.9 g/kg of dietary fibre. The most abundant mineral found was phosphorus, ranging 2716.66-4473.49 mg/kg followed by 3183.31-3597.61 mg/kg of potassium, 1506.51-1713.93 mg/kg of magnesium, 166.38-340.62 mg/kg of calcium, 40.16-348.79 mg/kg of iron, 27.60-34.35 mg/kg of zinc, 5.95-12.86 mg/kg of copper and 8.65-19.47 mg/kg of manganese.

CONCLUSION CONCLUSIONS

The newly developed varieties of green gram showed high protein and dietary fibre content, while the local varieties were high in calcium and iron. Hence, both types of varieties are nutritionally significant. © 2023 Society of Chemical Industry.

Identifiants

DOI: 10.1002/jsfa.13244 PMID: 38148709

pubmed: 38148709

doi: 10.1002/jsfa.13244

doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

Pagination

3606-3613

Subventions

Organisme : National Institute of Nutrition

Informations de copyright

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