Physicochemical and Nutritional Characteristics of Chilli Cultivars

Abstract

Chillies, the dried red fruit of genus capsicum represent the essential fraction of agricultural produce. Chilli, imparts colour and characteristic pungent flavour apart from being used as a seasoning factor. Analyzing the physicochemical characteristics of chilli is important to understand their quality. Considering this moisture, ash, water insoluble ash, acid insoluble ash, capsaicin content, colour value, total carbohydrate, protein, fat, fiber, total phenols were analyzed using the standard procedures for the chilli samples viz., Sattur S4, Sangli Sannam, Tomato Chilli and Byadagi. Colour value test (Hunter Lab Colour Meter) confirms that all the samples had bright red with relative yellow colour recommended by BIS (IS 2322:1998). Basic knowledge about existing varieties and its quality factor is ultimately necessary to exploit their hidden positive bioactive markers at appropriate places.

Potential of tamarind seeds (Tamarindus indica L.) as prebiotics on the growth of lactic acid bacteria

“…Tamarind seeds generally contain high organic matter [33] in the form of carbohydrates, proteins, and fats [34]. Based on the results of the proximate analysis of tamarind seeds in this study, the carbohydrate content was 68.45% and the protein content was 15.61%.…”

Assessing Chilli Genotypes: A Study of Morphological and Nutritional Traits

“…The findings of this study are consistent with [13], where they reported moisture content levels of 8.4 per cent for Capsicum chinense and 8.2 per cent for Capsicum annuum. Similarly, in a separate study conducted by Krithika and Sri [14], the moisture content of different chilli cultivars ranged from 7.8 to 8.6 per cent.…”

Comparative evaluation of ethylene oxide, electron beam and gamma irradiation treatments on commonly cultivated red chilli cultivars (Kunri and Hybrid) of Sindh, Pakistan

“…There is no significant effect of all treatments on ash contents variation The results of the present study are in line with the findings of previous research by Ananthan, Subash [ 33 ], who analyzed the different chilli varieties and depicted that the varieties exhibited differences in ash contents. Another study, conducted by Krithika, Radhai [ 35 ] exhibited that different chilli varieties contain diverse amounts of different mineral compounds. Recently a group of scientists, Ayob, Hussain [ 32 ] studied the chemical composition and antioxidant potential of Himalayan Red chilli varieties and found significant variations in the ash content of all varieties.…”