Nutritional Changes of Four Varieties of Mulberry Leaves Infected with Fungus (Cercospora moricola)

Research Article
Nutritional Changes of Four Varieties of Mulberry Leaves Infected with Fungus (Cercospora moricola)

Md. Abul Kashem Tang, K.A. Salam, M.A. Samad and N. Absar

Pakistan Journal of Biological Sciences, 2005, 8(1), 127-131.

Abstract

The nutritional composition such as moisture, ash, lipid, protein, carbohydrate, total chlorophyll, crude fibre, phenol, β-carotene, vitamin-B₁, vitamin-B₂, vitamin-C, Ca, P and Fe contents of four varieties of healthy and disease infected mulberry leaves at mature stage were analyzed. The mulberry leaves are considered as good source of starch, protein, crude fibre, minerals, vitamin-C and β-carotene and their contents in healthy leaves were found to be about 6-7, 4.0-4.6, 3.0, 3.0-3.5%, 115-132 and 100-120 mg%, respectively. Of the nutrients analyzed, dry matter, ash, lipid, crude fibre, carbohydrate and mineral contents were decreased but moisture, protein and phenol contents were increased after infection of fresh healthy mulberry leaves with fungus.

ASCI-ID: 1-3429

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