IDEAS home Printed from https://ideas.repec.org/a/epw/ejfood/v4y2022i5id20520.html

Nutritional Properties of Yard Long Bean Cultivars in Bangladesh

Author

Listed:
  • Anjumanara Khatun

    (Bangladesh Agricultural Research Institute, Bangladesh)

  • A.K.M. Quamruzzaman

    (Bangladesh Agricultural Research Institute, Bangladesh)

  • Ferdouse Islam

    (Bangladesh Agricultural Research Institute, Bangladesh)

  • Limu Akter

    (Bangladesh Agricultural Research Institute, Bangladesh)

  • Anjuman Ara Khanom

    (Bangladesh Council of Scientific and Industrial Research, Bangladesh)

Abstract

The purpose of the study was to compare the nutritional composition [carbohydrate, protein, moisture content, fat, ash, sugar, crude fiber] of four yard long bean cultivars in Bangladesh between 2020 and 21. Consumption of foods high in nutritional value offers a variety of anti-diabetic, anti-heart disease, and anti-cancer effects. The cultivars were high in different proximate composition, the cultivars evaluated had an energy content of 45.86 to 37.21 Kcal/100 g, a carbohydrate content of 6.20 to 8.33 g/100 g, a protein content of 2.72 to 3.22 g/100 g, a fat content of 0.10 to 0.18 g/100 g, a sugar content of 1.52 to 2.37 g/100 g, and a crude fiber content of 1.17 to 1.79 g/100 g. As a result, the cultivars under investigation could be recommended as a nutritional source in daily diets and could be used to treat coronary heart disease, diabetes, intestinal disorders, prostate, stomach ailments, and some cancer kinds.

Suggested Citation

  • Anjumanara Khatun & A.K.M. Quamruzzaman & Ferdouse Islam & Limu Akter & Anjuman Ara Khanom, 2022. "Nutritional Properties of Yard Long Bean Cultivars in Bangladesh," European Journal of Agriculture and Food Sciences, European Open Science, vol. 4(5), pages 98-102, September.
    • Handle: RePEc:epw:ejfood:v:4:y:2022:i:5:id:20520
    DOI: 10.24018/ejfood.2022.4.5.520
    as

    Download full text from publisher

    File URL: https://eu-opensci.org/index.php/ejfood/article/view/20520
    File Function: Abstract page
    Download Restriction: no
    File URL: https://eu-opensci.org/index.php/ejfood/article/download/20520/5146
    File Function: Full text
    Download Restriction: no
    File URL: https://libkey.io/10.24018/ejfood.2022.4.5.520?utm_source=ideas
    LibKey link: if access is restricted and if your library uses this service, LibKey will redirect you to where you can use your library subscription to access this item
    ---><---

    More about this item

    Keywords

    ;
    ;
    ;

    Statistics

    Access and download statistics

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:epw:ejfood:v:4:y:2022:i:5:id:20520. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    We have no bibliographic references for this item. You can help adding them by using this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: Editor-in-Chief (email available below). General contact details of provider: https://eu-opensci.org/index.php/ejfood .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.