Vol. 7, Special Issue 6 (2019)
Evaluation of nutritional value of jamun fruit and seed (Syzgium Cumini L.). Germplasm
Author(s): Arti Yadav and Pratibha Singh
Abstract: The present study was conducted to evaluate five germplasm of jamun for nutritional value during 2015-16 at the Student’s Instructional Farm of Narendra Deva University Agriculture and Technology, Kumarganj Ayodhya (U.P.) India. A significant variation was detected for all traits suggested that there was considerable variability among germplasm. The calcium content in jamun seed was recorded 34.19mg/100g (NJ7) -37.11mg/100g (NJ12) whereas, in jamun fruit was recorded in range of 24.25mg/100g (NJ13) -24.32mg/100g (NJ12) The iron content in jamun seed was recorded 16.04mg/100g (NJ7) -17.88 mg/100g (NJ12) whereas, in jamun fruit was recorded in range of 3.08mg/100g (NJ7) -3.18mg/100g (NJ12) The phosphorus content in jamun seed was recorded 42.98 mg/100g (NJ7) -47.17 mg/100g (NJ12) whereas, in jamun fruit was recorded in range of 39.12mg/100g (NJ7) -39.18mg/100g (NJ6) The sodium content in jamun seed was recorded 15.98 mg/100g (NJ11) -16.33mg/100g (NJ6) whereas, in jamun fruit was recorded in range of 8.51mg/100g (NJ7) -8.63mg/100g (NJ12).
Pages: 691-693 | 641 Views 157 Downloads
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How to cite this article:
Arti Yadav and Pratibha Singh. Evaluation of nutritional value of jamun fruit and seed (Syzgium Cumini L.). Germplasm. International Journal of Chemical Studies. 2019; 7(6): 691-693.
