Nutritional and sensory evaluation of vegetables grown under organic and inorganic conditions
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Date
2011
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Publisher
CCSHAU
Abstract
The present study was conducted in the Department of Foods and Nutrition, I.C. College of
Home Science, Chaudhary Charan Singh Haryana Agricultural University, Hisar (Haryana).
The present investigation was carried out with the objectives to study the nutrient composition
and sensory characteristics of vegetables grown under organic and inorganic conditions. The results of
the present study revealed that inorganically grown vegetables had significantly higher moisture and
crude protein per cent as compared to organically grown vegetables. Significant difference was
observed in crude fiber content among all the organically grown and inorganically grown vegetables.
All the vegetables grown organically had significantly higher ash content as compared to their
inorganically grown and conventionally grown counterparts. Calcium, phosphorus, iron, zinc,
magnesium, manganese and copper content of organically grown vegetables was significantly higher as
compared to inorganically grown vegetables; a non significant difference was observed between
mineral content of inorganically grown and conventionally grown vegetables in most of the cases.
Sensory evaluation of vegetable recipes prepared using organically, grown vegetables scored better
scores for some of the characteristics as compared to their inorganically and conventionally grown
counterparts.
Description
Keywords
Germinability, Extraction, Crops, Plant extracts, Wastes, Vegetative propagation, Biological development, Titicum aestivum, Concentrates, Lens culinaris