A comparative analysis on the physico-chemical composition of four different varieties of jute seeds before and after germination

Abstract

Jute (Chorchorus capsularis), one of the most important commercial crops, is widely cultivated in Bangladesh. A comparative analysis of major nutrients of jute seeds was analyzed before and after germination. Different varieties of jute seeds contain moisture with a range of 6.6 to 7.7 (g%) whereas for ash it is 3.5 to 5.6 (g%). The total protein content was found to range between 105 and 157.5 mg/gm before germination and between 191.5 and 227.5 mg/gm after germination. The water soluble protein content was found to range between 41.2 and 53.2 mg/gm and between 65.2 and 94.2 mg/gm before and after germination, respectively. The results indicated that the protein content increased remarkably after germination. Total sugar content of jute seeds was found to range between 7 and 15 mg/gm and between 3 and 10 mg/gm while total lipid content was 182.1 to 268.7 mg/gm and 191.7 to 297.2 mg/gm before and after germination, respectively. Keywords: Chorchorus capsularis, jute, seeds, germination