nutritional composition

This study provides a detailed comparative analysis of the nutritional and chemical composition of chili fruits (Capsicum spp.) grown under organic, conventional, and control farming practices in Jaipur District, Rajasthan, during the Kharif and Rabi seasons of 2020. The research aims to evaluate how different cultivation methods affect the macro and micronutrient content, as well as the levels of vitamins and bioactive compounds, in chili fruits. A wide range of parameters were assessed, including moisture, ash, fat, protein, carbohydrates, crude fiber, total soluble solids, phosphorus, zinc, potassium, sodium, magnesium, calcium, iron, thiamine, riboflavin, niacin, vitamin C, carotene, and bioactive compounds such as capsaicin and dihydrocapsaicin. The findings reveal that organic farming produced chili fruits with higher protein (15.50 g/100g), fat (8.20 g/100g), and crude fiber (2.90 g/100g) compared to conventional and control farming practices. Organic fruits also demonstrated superior concentrations of key minerals, such as potassium (125 mg/100g), sodium (75 mg/100g), and magnesium (20 mg/100g), which are vital for human health. Additionally, organically grown chilies were richer in vitamin C (66.00 mg/100g) and carotene (0.35 mcg), essential for their antioxidant properties, and bioactive compounds like capsaicin plus dihydrocapsaicin (2.6 mg/100g), known for their therapeutic effects including anti-inflammatory and pain-relief benefits. These results indicate that organic farming not only enhances the nutrient density of chili fruits but also boosts their health-promoting properties. This study highlights the potential of organic chili cultivation to improve dietary intake, particularly in regions facing nutritional deficiencies, and underscores the benefits of organic farming practices over conventional methods in promoting sustainable agriculture.

Harshringar is an ancient plant native to South Asia and South East Asia which has religious and medicinal significance. It is known by several names such as “Parijata” “ Shefali” the “ Night Flowering Jasmine”, “ Hengra Bubar”, “Shivli” the “Tree of sorrow” and its botanical name is Nyctanthes arbor – tristis . Its flower is the official flower of West Bengal. Nyctanthes arbor – tristis grows as a shrub or a small tree which grows about 10 meters or up to 33 feet tall with a flaky grey bark. The leaves are simple, opposite, 6 to 12 cm long and to 2 -6.5 cm broad with an entire margin. The leaves have been used in Ayurvedic medicine and Homeopathy for sciatica, arthritis, in fever, as an anti-inflammatory agent and as a laxative. The present study was undertaken to assess the nutritive value and the sensory evaluation of two popular snacks ( value added products ) namely Mathri and Meetha shakarpara incorporated with 2 per cent and 3 per cent Dried Harshringar Leaf Powder (DHLP) .The results of nutritional composition studies revealed that the standard Mathri had a Protein content of 10.57% , Carbohydrate 64.17% , fat , 41.53 % , Fibre 11.36%, Ash 1.28% and Energy 680 kcal per 100 gm. The nutrient composition of Meetha Shakarpara was Protein content of 10.57% , Carbohydrate 139.17% , fat , 41.53 % , Fibre 11.36%, Ash 1.28% and Energy 980 kcal per 100 gm. The results of the mean score of organoleptic characteristics of Mathri developed by incorporating 2% and 3% of the DHLP 8.1 ± 1.3 and 9.0±1.42 for colour respectively, 8.0±1.06 and 9.0±0.99 for appearance, 13.0±1.49 for texture ( for both 2% and 3% incorporation with DHLP) and 13.0±2.18 and 13.0±8.1 for taste at 2% and 3% levels respectively. The overall acceptability for standard Mathri was 92%, for Mathri incorporated with 2% and 3% DHLP was 84.2% and 88% respectively. The results of organoleptic characteristics of Meetha Shakarpara developed by incorporating 2 % and 3% DHLP were 8.85±1.95 and 8.92±1.96 for colour respectively, 9.47 ±1.38 and 8.80±1.75 for appearance, 13.25 ± 1.88 and 12.77± 1.78 for texture and 13.50 ± 1.80 and 11.93± 1.74 for taste at 2% and 3% levels respectively. The overall acceptability of Standard Meetha Shakarpara was 92.7% and for Meetha Shakarpara incorporated with 2% and 3% DHLP was 90.14% and 84.84% respectively. A comparative evaluation of the two snacks shows that the overall acceptability of Meetha Shakarpara at 2% was the highest followed by Mathri at 3% , then Meetha Shakarpara at 3% followed by Mathri at 2% levels. Hence in conclusion it can be said that Harshringar dried leaf powder can be used in popular Indian snacks with a great degree of safety and palatability, its addition enhances the nutritive value of snacks and can be used as a therapeutic powder for the prevention and management of several chronic degenerative diseases.