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ISHS Acta Horticulturae 467: III International Symposium Diversification of Vegetable Crops

ANALYSIS AND EVALUATION OF NUTRITIONAL COMPOSITION IN WILD KUDZU ROOTS AND KUDZU POWDER FROM THE MARKET

Authors:   X. Li, H. Zou, R. Yan
Keywords:   wild kudzu root, kudzu powder, starch, minerals, amino acids
DOI:   10.17660/ActaHortic.1998.467.6
Abstract:
The content of water, starch, five major minerals and seventeen amino acids in fresh roots of 5 wild kudzu germplasms and a sample of kudzu powder from the market was assayed and evaluated in this experiment. The results are given as follows: (1) The water contents in the fresh roots of five wild kudzu accessions are all below 70%. (2) The starch contents of the five germplasms range from 2.4%–28.3%. Among them, 9403 and 9405 have the starch contents of more than 25%, being good starch resources. Kudzu powder has starch content of 39.1%, which is much more than that of potato. (3) The kudzu roots are rich in Ca, Fe, P and Zn, which are limited in other foods but important for human body health. The content of Ca and Mg in 9402 is respectively more than thirty-five times and eighty-seven times as high as that of sorghum. Concerning Fe, P and Zn contents, 9405 contains almost nine, two and seven times the contents of wheat respectively. (4) 9402 and 9404 have more and well-balanced amino acids than other germplasms. (5) The content of various nutrients in kudzu powder is greatly lower than that of wild kudzu roots. Therefore, it is urgent and necessary to gather and evaluate kudzu germplasm resources and improve the processing technology.

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