INVESTIGATION OF CHEMICAL NUTRIENTS AND FOOD VALUES OF EIGHT EGGPLANT FRUITS

Abstract

Eggplant is ranked amongst the most top ten vegetables that provide the healthiest food with low calories and also contain high nutrient and fiber contents that are helpful in radical absorbing capacity. It is also considered as high food values, color variability, glorious style, attractive flavor, and medicinal properties. For this a laboratory experiment was carried out from July to October 2022 for using eight different lines and Eggplant cultivars namely Purple king, BARI Begun-8, BARI Hybride-4, Line SM-611, Line SM-601, Line SM 236-B, Line 357x220 and Line 275x83-B. Evaluating to their nutritional value and chemical characteristics such as moisture quality pH, acidity, TSS, reducing sugar, non-reducing sugar, total sugar, total phenol, beta-carotene, vit-A, antioxidant activity ascorbic acid equivalent, ash, fiber, protein, Na, K, Ca, Fe, Zn, P and Mg, were from selected eggplant cultivars. BARI Begun-4 which contained the highest amount of fiber (1.77%) and lowest SM-611 has (1.27%). The eggplant cv. Purple king had the highest amount of Ca (836.39 mg/100g) and Mg (507.19 mg/100g). The highest amount of Na and K were in BARI Begun-4 (511.96mg/100g) and (1025.6mg/100g), respectively. The eggplant cv. Kata Begun contained the highest amount of P (272.11mg/100g). It was observed that BARI Begun-4 had a remarkable amount of fat, ash, fiber protein, sodium and potassium while Purple king was a good source of calcium and magnesium those are beneficial to health. The food nutrients from tested eggplants may serve as a significant role to the human health benefits.