INVESTIGATIONS ON CHEMICAL COMPOSITION, CURCUMIN AND ESSENTIAL OIL CONTENTS FROM MOTHER RHIZOMES AND FINGERS OF EIGHT TURMERIC CULTIVARS
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Date
1996
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Mahatma Phule Krishi Vidyapeeth, Rahuri.
Abstract
The present investigation was carried out to study
the proximate composition, curcumin and essential oil contents
and also the oil chemical constants of mother rhizomes and
fingers of eight unprocessed turmeric cultivars grown in the
MPKV region covering the nine districts of Western
Maharashtra. The cultivars selected for the present study were
Rajapuri, Krishna, Mydukur, Salem, Tekurpetta, Armoor,
Amb&halada and Ranahalada. The mother rhizomes and fingers of eight turmeric
cultivars from the freshly harvested produce of 1994 were
dried at 60'C to constant weight, powdered and analysed for
the contents of moisture, crude protein, crude fat, crude
fibre, total ash, carbohydrates, curcumin and essential oil,
as well as for the oil chemical constants such as acid value,
iodine value and saponification value.
The crude protein content in mother rhizomes and
fingers of these cultivars varied from 4.34 to 6.88 and 4.05
to 6.19 per cent, respectively. The range for crude fat
content was almost the same for mother rhizomes and fingers,
i.e. 4.31 to 6.51 and 4.03 to 6.18, respectively. A very wide
variation was observed in crude fibre content of mother
rhizomes and fingers which ranged from 2.07 to 10.60 and 2.45
to 10.45 per cent, respectively. The ash content in mother
rhizomes and fingers was from 3.02 to 5.75 and 2.47 to 5.76
per cent, respectively. The carbohydrates, however, ranged
from 59.15 to 69.96 per cent and 59.40 to 71.95 per cent in
mother rhizomes and fingers, respectively. A very wide variation was also noticed in curcumin
content of mother rhizomes and fingers of cultivars under
study, i.e. 0.086 to 5.71 and 0.061 to 5.09 per cent,
respectively. The essential oil content of eight cultivars
also varied from 0.89 to 2.60 per cent in mother rhizomes and
0.94 to 2.91 per cent in fingers.
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