%0 Journal Article
%T Nutritional Status of Red Amaranth as Influenced by Selected Pesticides
%A Md. Shariful Islam
%A Jahan Ara Khatoon
%A M. Alamgir
%A Md. Afzal Hossain
%J Pakistan Journal of Biological Sciences
%D 2003
%I Asian Network for Scientific Information
%X A study was undertaken in the Department of Biochemistry, Bangladesh Agricultural University, Mymensingh to evaluate the nutritional status of red amaranth as influenced by three selected pesticides at various dose levels. The results revealed that the level of moisture content ranged from 86.50 to 87.62% in different treatment groups. The highest amount was in T4 where chlorpyrifos @ 0.66 a.i./ha was sprayed at 21 days after emergence and the lowest (86.5%) was in control group (T13) where no pesticide was applied. The dry matter percent was highest in control (13.50%) and slightly lower in treatment groups indicating no significant variation among them. The protein percent was from 5.02 to 5.24 in different treatment groups expressing little higher than the control plants (4.82%). Fat percentage ranged from 0.10 to 0.12 in treatment groups, which were very close to control value. Total sugar was highest (2.10) in T7, T9 and T11 and lowest in T6 (carbofuran). Reducing sugar was 1.15% in T7 (cypermethrin and chlorpyrifos) and 0.98 in T6, while non-reducing sugar seemed to be little higher (1.11%) in treatment groups compared to the control (0.88%). As a whole pesticide studied had very insignificant effect on protein, fat, ash, dry matter and moisture content of red amaranth. The carotene content was highest (10.24 mg 100 gG1) immediately after harvest in T1 and lowest in T8. But the level of carotene decreased to 9.08 mg 100 gG1 in T8, which was statistically insignificant. As far as vitamin C is concerned, the level was reasonably good in all the treatments as well as control plants immediately after harvest (38.52 mg - 40.41 mg). The level of vitamin C decreased in all the treatment and control plants after 20 minutes cooking (26.21-28.25 mg).
%K Red amaranth
%K cypermethrin
%K chlokrpyrifos
%K carbofuran
%K carotene
%K vitamin C
%U http://docsdrive.com/pdfs/ansinet/pjbs/2003/2044-2049.pdf