The Asian Journal of Experimental Chemistry

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Chemical Composition of Finger Rhizomes of Curcuma aromatic L. and Curcuma longa L.


Affiliations
1 Department of Post Harvest and Food Technology, College of Agricultural Biotechnology, Loni, Ahmednagar (M.S.), India
2 AICRP on Forage Crops, Mahatma Phule Krishi Vidyapeeth, Rahuri, Ahmednagar (M.S.), India
3 Krishna College of Agriculture, Satara (M.S.), India
     

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Biochemical constituents in the finger rhizomes of two genotype Curcuma aromatic L. and four genotype of Curcuma longa L. were evaluated for proximate composition on a dry weight basis. The contents of Moisture,ash,crude protein, crude fat, crude fiber and total carbohydrates were in the range of 7.01-7.91,4.34-5.07,4.05-7.09, 2.66-4.46, 2.09-3.67 and 73.47-78.31 per cent respectively. Among the rhizomes of six genotypes examined, genotype CA 62/1 had the highest content of acid value(4.72%). Genotype Salem contained the highest amount of curcumin (3.43%). The curcumin content in turmeric dry rhizomes varied from 3.11-3.43 per cent.

Keywords

Curcumin, Crude Fat, Crude Protein, Crude Fiber, Total Carbohydrates Acid Value.
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  • Chemical Composition of Finger Rhizomes of Curcuma aromatic L. and Curcuma longa L.

Abstract Views: 389  |  PDF Views: 1

Authors

S. C. Fattepurkar
Department of Post Harvest and Food Technology, College of Agricultural Biotechnology, Loni, Ahmednagar (M.S.), India
S. V. Damame
AICRP on Forage Crops, Mahatma Phule Krishi Vidyapeeth, Rahuri, Ahmednagar (M.S.), India
S. N. Ghadge
Krishna College of Agriculture, Satara (M.S.), India

Abstract


Biochemical constituents in the finger rhizomes of two genotype Curcuma aromatic L. and four genotype of Curcuma longa L. were evaluated for proximate composition on a dry weight basis. The contents of Moisture,ash,crude protein, crude fat, crude fiber and total carbohydrates were in the range of 7.01-7.91,4.34-5.07,4.05-7.09, 2.66-4.46, 2.09-3.67 and 73.47-78.31 per cent respectively. Among the rhizomes of six genotypes examined, genotype CA 62/1 had the highest content of acid value(4.72%). Genotype Salem contained the highest amount of curcumin (3.43%). The curcumin content in turmeric dry rhizomes varied from 3.11-3.43 per cent.

Keywords


Curcumin, Crude Fat, Crude Protein, Crude Fiber, Total Carbohydrates Acid Value.