COMPARISON OF CHEMICAL ANALYSIS OF ASPARAGUS OFFICINALIS AND CHLOROPHYTUM COMOCUM; IRANIAN PLANT FOODS

Article Id: ARCC1048 | Page : 58 - 61
Citation :- COMPARISON OF CHEMICAL ANALYSIS OF ASPARAGUS OFFICINALIS AND CHLOROPHYTUM COMOCUM; IRANIAN PLANT FOODS.Indian Journal Of Agricultural Research.2010.(44):58 - 61
Ali Aberoumand Aberoumand38@yahoo.com
Address : Natural Resources College, Behbahan University, Behbahan, Iran.

Abstract

Proximate composition and mineral constituents of Asparagus officinalis stem and Chlorophytum
comocum root tubers were evaluated for chemical composition. The stem contained total ash
(10.70%),crude protein: (32.69%), crude fat (3.44%), crude fiber: (18.50%), and carbohydrates, (34.67%).
Stem also had high energy value (384.27kcal/100g dry weight), and on mg/100g drywt basis K (10.94),
Na (1.84), Ca (0.67), Fe (0.19), and Zn (2.60). The root tubers contained mineral matter (10.38%),crude
protein: (4.54%), crude fat (2.00%), crude fiber: (17.24%), and carbohydrates: 65.84%. The leaves and
stem also had high energy content (299.52kcal/100g). Comparing proximate nutrients and minerals of
the stem and fruit, the results indicated that Asparagus officinalis stem could be a good supplement for
some nutrients such as protein, potassium, and carbohydrates. The stem could be exploited as a
carbohydrate supplement for cereal-based diets in poor rural communities, while Chlorophytum comocum
root could be a good supplement for some nutrients such as calcium, fibre and carbohydrates.

Keywords

Asparagus officinalis. Chlorophytum comocum Micronutrients Proximate analysis Mineral composition.

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