Varietal variation of protein, oil, carbohydrate and ash content in mung-bean seeds. | [Biologia • 1988]

Author(s):

1. M. Akram: Biological Science Department, Quaid-i-Azam University (QAU), Islamabad, Pakistan

2. M. Arshad: Botany Department, Barani Agricultural College, Rawalpindi, Pakistan

Abstract:

Seeds of 4 varieties (V-6601, V-28, V-305 and V-55) of mung-bean, were tested for protein, oil, carbohydrate and ash content. On dry weight basis, the crude protein varied 25.2-38%, oil from 11-19.2%, total carbohydrate from 27-52% and ash from 3. 5-7. 8%.

Page(s): 155-157

DOI: DOI not available

Published: Journal: Biologia, Volume: 34, Issue: 1, Year: 1988

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