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Analysis of Proximate Composition, Nutritional Contents and Enzymatic Activities of a Local Variety of Betel Leaf from BangladeshBy Md. Murad Hossain, Dhirendra Nath Barman, Nururshopa Eskander Shazada, Mohammed Mafizul Islam
Abstract: AbstractBetel leaf is a medicinal herb that is commonly used as chewing food item to almost all classes of people in Bangladesh. In the present study, a local variety of betel leaf, Dudhswar, was investigated for analyzing the levels of proximate compositions, vitamins, minerals and carbohydrate metabolizing enzymatic activities. At mature stage, moisture, ash and fiber contents of the betel leaf were 85.40%, 3.15% and 2.11%, respectively. Moisture content decreased …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 10, Issue 3, 2021 · pp. 21–30 Read article →