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Nutritional and antinutritional composition of vegetable and grain amaranth leaves
Author(s) -
Prakash Dhan,
Pal M
Publication year - 1991
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740570410
Subject(s) - amaranth , carotenoid , composition (language) , moisture , nitrate , oxalate , food science , chemistry , amaranthaceae , agronomy , biology , botany , horticulture , philosophy , linguistics , organic chemistry
The foliage of 61 accessionso f amaranthus comparising both the grain and vegetable types referable to 10 species were evaluated for carotenoid, protein, nitrate, odxalate and moisture contents (fresh weight). Carotenoid varied from 90 to 200 mg kg −1 in vegetable types and from 60 to 200 mg kg −1 in the leaves of grain types. Variation for leaf protein was found to be 14‐30, 15‐43 g kg −1 ; nitrate 1.8.‐8.8, 4.1‐9.2 g kg −1 ; oxalate 5.1‐19.2, 3‐16.5 g kg −1 ; and moisture 780‐860, 750‐840 g kg −1 in vegetable and grain types, respectively. Analysis of the amino acid composition of leaf protein of some high carotenoid lines revealed a well balanced composition with high lysine (40‐56 g kg −1 ). variation of all the five parameters (carotenoid, protein, nitrate, oxalate and moisture) with respect tot he leaf position in vegetable type (4‐ and 8‐week‐old plants) and with respect to age (‐ to 4‐month‐old plants) in grain types was also studied.