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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here
ICV 2022: 95.28
Index Copernicus ICI Journals Master List 2022 - IJCMAS--ICV 2022: 95.28
For more details click here
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Original Research Articles                      Volume : 8, Issue:6, June, 2019
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
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Int.J.Curr.Microbiol.App.Sci.2019.8(6): 1868-1872
DOI: https://doi.org/10.20546/ijcmas.2019.806.223


A Comparative Study on Nutritional Analysis of Proximate Composition and Total Mineral Contents of Different Varieties of Pearl Millet
Renuka Jandu* and Asha Kawatra
Department of Foods and Nutrition, I.C. College of Home Science, CCS Haryana Agricultural University, Hisar, Haryana, India
*Corresponding author
Abstract:

The present study was undertaken to study the nutritional composition of different varieties pearl millet. The nutritional evaluation indicated that the moisture content of pearl millet varieties HC-20 (bio-fortified), HHB-67 (improved) and WHC-901 was 7.41, 8.61 and 7.89 per cent, respectively. The protein content of HC-20 (bio-fortified), HHB-67 improved and WHC-901 were 11.95 g/100g, 12.48 g/100g and 11.81 g/100g, respectively. The crude fibre was higher (1.67%) in HHB-67 (improved) variety. Total mineral content in selected pearl millet varieties indicated that, highest iron (7.23 mg/100g) and zinc (4.35 mg/100g) contents were found in pearl millet variety HC-20 (bio-fortified) and highest calcium content (54.87mg/100g) was found in variety HHB-67 (improved).


Keywords: Pearl millet, Bio-fortified, Proximate composition, Mineral

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How to cite this article:

Renuka Jandu and Asha Kawatra. 2019. A Comparative Study on Nutritional Analysis of Proximate Composition and Total Mineral Contents of Different Varieties of Pearl Millet.Int.J.Curr.Microbiol.App.Sci. 8(6): 1868-1872. doi: https://doi.org/10.20546/ijcmas.2019.806.223
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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