Open Access
Subscription Access
Open Access
Subscription Access
Chemical Composition of Finger Rhizomes of Curcuma aromatic L. and Curcuma longa L.
Subscribe/Renew Journal
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.
Subscription
Login to verify subscription
User
Font Size
Information
Abstract Views: 378
PDF Views: 1