Nutritional and organoleptic properties of amaranth genotypes (amaranthus tricolor l.)

dc.contributor.author	Hossain, S. I.
dc.contributor.author	Rahman, M.M.
dc.contributor.author	Hossain, M.M.
dc.contributor.author	MoIIa, M.A.H
dc.date.accessioned	2021-03-07T06:40:07Z
dc.date.available	2021-03-07T06:40:07Z
dc.date.issued	1999-06
dc.identifier.uri	http://publications.bsmrau.edu.bd/handle/123456789/1014
dc.description.abstract	Abstract : Eleven genotypes of local amaranth were analyzed for their dry matter, ash, protein, phosphorus, potassium, calcium, magnesium, sodium and iron contents. The organoleptic test of these genotypes was also studied. The genotype bone fire observed the highest content of dry matter (10.07%), protein (12.97%), calcium (1.54%). magnesium (0.25%) and iron (576 ppm) where as, fire field was the highest content in phosphorus (0.45%), ash (2.2%) and magnesium (0.25%). Aus danta found the highest content of potassium (1.1%) and sodium (0.114%). Among these genotypes, bone fire and fire field were superior in nutritional aspects. The organoleptic properties of red force were found to be higher than the other genotypes.	en_US
dc.description.sponsorship	BSMRAU	en_US
dc.language.iso	en	en_US
dc.publisher	BSMRAU	en_US
dc.relation.ispartofseries	Vol-1;
dc.subject	Nutrition	en_US
dc.subject	Organoleptic	en_US
dc.subject	Amaranth	en_US
dc.title	Nutritional and organoleptic properties of amaranth genotypes (amaranthus tricolor l.)	en_US
dc.type	Article	en_US