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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

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