Relative Proximate Composition and Mineral Analysis of Three Garlic Varieties Available in Bangladesh

Islam, Dipa and Lina, Nazia Nawshad and Roy, Rajib Kanti and Lyzu, Chadni and Ahamed, Zubayed and Akhter, Samina and Mohanta, Liton Chandra and Lipy, Evena Parvin and Hakim, Mahmuda and Roy, Dipankar Chandra (2020) Relative Proximate Composition and Mineral Analysis of Three Garlic Varieties Available in Bangladesh. European Journal of Medicinal Plants, 31 (9). pp. 1-9. ISSN 2231-0894

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Abstract

Garlic is one of the most common spices in south-east Asian cuisine. Since ancient times, it has been used as traditional medicine, herbal remedies and flavoring ingredients. Large varieties of garlic are available across the world. The majority of Bangladeshi markets are availed with three of its varieties. These are Imported Large Multi-clove garlic from India or China, Bangladeshi Indigenous Multi-clove and Single-clove garlic. This study was aimed to investigate proximatecomposition, mineral concentration and energy value of Imported Large Multi-clove variety, Bangladeshi Indigenous Multi-clove and Single clove garlic. Imported Large Multi-clove variety was found to contain 6.53±0.08% moisture, 70.25±0.27% carbohydrate, 18.92±0.04% protein, 0.57±0.16% fat and 3.72±0.03% ash, whereas Indigenous Single-clove and Multi-clove contain 7.80±0.04% & 6.51±0.04% moisture, 71.41±0.09%&72.73±0.06%carbohydrate, 17.37± 0.06% and 17.40±0.04% protein, 0.19±0.01% and 0.21±0.02% fat, 3.22±0.01% and 3.14±0.02% ash respectively. Few Significant Distinction Were observed in nutrient and calorie contents. No single variety could be adjudged nutritionally superior or inferior to others.

Item Type: Article
Subjects: West Bengal Archive > Medical Science
Depositing User: Unnamed user with email support@westbengalarchive.com
Date Deposited: 05 Apr 2023 06:38
Last Modified: 17 Jun 2024 07:01
URI: http://article.stmacademicwriting.com/id/eprint/232

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