Nutritive value and organoleptic evaluation of Thamara Venda Genotypes (Abelmorchus Caillei)
By: Sona Thampy K.
Contributor(s): Indira V (Guide).
Material type:
BookPublisher: Vellanikkara Department of Home Science, College of Horticulture 1998DDC classification: 640 Online resources: Click here to access online | Click here to access online Dissertation note: MSc Abstract: The study on "Nutritive value and organoleptic evaluation of
Thamara venda (Abelmoschus caillei) genotypes" was an assessment
of the chemical composition and acceptability of Thamara venda
genotypes in comparison with the okra variety, Pusa Sawani, at
three different maturity levels i.e. 5th, 8th and 11 th days after
flowering.
It has been found in the study that the twenty genotypes of A.
caillei differed very much in their chemical composition. In the case
of fat, iron, vitamin C and mucilage, the mean values of the control
variety were lower than the lowest obtained for A. caillei genotypes.
Pusa Sawani was found to have a lower disposition in the case of
total carbohydrates, starch and calcium contents in comparison
with the Thamara venda genotypes. The mean moisture,• protein
and phosphorus contents of Pusa Sawani were found to be in
comparison with those of Thamara vend a genotypes. But in crude
fibre content, Pusa Sawani outweighed the Thamara vend a
genotypes. Statistically, it had been found that there was no
concordance between the different genotypes of A. caillei in the case
of different chemicl constituents.
The present study also implicated significant decreases in
moisture, protein, fat, calcium, phosphorus, iron and ascorbic acid
contents of the pods as the days after flowering increased in both
the Thamara venda genotypes and in Pusa Sawani. Total
carbohydrate, starch, crude fibre and mucilage contents showed
significant increases with increasing age in both the Thamara venda
genotypes and in Pusa Sawani.
Studies on the acceptability levels revealed that the Thamara
vend a genotypes generally had higher acceptability than Pusa
Sawani. The acceptability was also found to decrease as the pods
increased in maturity.
| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Theses
|
KAU Central Library, Thrissur Theses | 640 SON/NU (Browse shelf) | Available | 171394 |
MSc
The study on "Nutritive value and organoleptic evaluation of
Thamara venda (Abelmoschus caillei) genotypes" was an assessment
of the chemical composition and acceptability of Thamara venda
genotypes in comparison with the okra variety, Pusa Sawani, at
three different maturity levels i.e. 5th, 8th and 11 th days after
flowering.
It has been found in the study that the twenty genotypes of A.
caillei differed very much in their chemical composition. In the case
of fat, iron, vitamin C and mucilage, the mean values of the control
variety were lower than the lowest obtained for A. caillei genotypes.
Pusa Sawani was found to have a lower disposition in the case of
total carbohydrates, starch and calcium contents in comparison
with the Thamara venda genotypes. The mean moisture,• protein
and phosphorus contents of Pusa Sawani were found to be in
comparison with those of Thamara vend a genotypes. But in crude
fibre content, Pusa Sawani outweighed the Thamara vend a
genotypes. Statistically, it had been found that there was no
concordance between the different genotypes of A. caillei in the case
of different chemicl constituents.
The present study also implicated significant decreases in
moisture, protein, fat, calcium, phosphorus, iron and ascorbic acid
contents of the pods as the days after flowering increased in both
the Thamara venda genotypes and in Pusa Sawani. Total
carbohydrate, starch, crude fibre and mucilage contents showed
significant increases with increasing age in both the Thamara venda
genotypes and in Pusa Sawani.
Studies on the acceptability levels revealed that the Thamara
vend a genotypes generally had higher acceptability than Pusa
Sawani. The acceptability was also found to decrease as the pods
increased in maturity.
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