Analysis on Nutritional and Functional Components of Different Pueraria lobata Roots

Jinping Wu, Fengling Guo, Xianqiang Shao, Yan Hu, Jianjun Zhao and Zhengming Qiu

Asian Agricultural Research, 2015, vol. 07, issue 08, 3

Abstract: This paper made analysis and evaluation of nutritional components and functional components of different Pueraria lobata roots. Nutritional components mainly include water, ash content, fat, reducing sugar, starch and cellulose; functional components mainly include flavone and polyphenol. Pueraria lobata root No. 1 has highest ash content, flavone, and polyphenol but lowest fat, so it is suitable for using as medical Pueraria lobata root resource. Pueraria lobata root No. 5 has starch content as high as 64.43%, and is recommended using as vegetable and processing into Pueraria lobata powder. Pueraria lobata root No. 5 has cellulose content as high as 17.79% and is recommended processing into Pueraria lobata tablets. Through comparison of nutritional and functional components of different Pueraria lobata roots, it is intended to provide reference for variety selection, breeding, production and processing of Pueraria lobata roots.

Keywords: Agribusiness (search for similar items in EconPapers)
Date: 2015
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Persistent link: https://EconPapers.repec.org/RePEc:ags:asagre:210759

DOI: 10.22004/ag.econ.210759

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