Vol. 7, Issue 6 (2019)
Comparison of nutritional content of commercial and organic food products (Cereals and spices) with special emphasis on UV Spectroscopic method of analysis
Author(s): MS Hari Priya, R Tamil Selvi, V Priyadharshini, V Manivasagan, K Saranya, NG Ramesh Babu and S Rajashree
Abstract: The aim of the present study was to focus on comparing the nutritional contents of organic and commercial food products. The food products in our study were collected from various localities in Trichy. Rice, the most widely consumed staple food for a large part of the world’s human population and turmeric, the herbaceous plant was chosen for the comparative analysis of nutritional value. The test carried out for determining the content of moisture, protein, fat, ash, carbohydrate, fibre, energy, adulteration and species richness has not showed much difference among them. In this context, it can be concluded that organic foods are preferred to that of commercial products as they are free from pesticide residues.
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How to cite this article:
MS Hari Priya, R Tamil Selvi, V Priyadharshini, V Manivasagan, K Saranya, NG Ramesh Babu, S Rajashree. Comparison of nutritional content of commercial and organic food products (Cereals and spices) with special emphasis on UV Spectroscopic method of analysis. Int J Chem Stud 2019;7(6):01-05.
