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class="u-taCenter"></div><div class="profile--tab_content_container js-tab-pane tab-pane active" id="all"><div class="profile--tab_heading_container js-section-heading" data-section="Papers" id="Papers"><h3 class="profile--tab_heading_container">Papers by Diksha Dogra</h3></div><div class="js-work-strip profile--work_container" data-work-id="117002744"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/117002744/Seed_Storage_Protein_of_Buckwheat_Genotypes_Grown_in_Dry_Temperate_Climatic_Conditions"><img alt="Research paper thumbnail of Seed Storage Protein of Buckwheat Genotypes Grown in Dry Temperate Climatic Conditions" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/117002744/Seed_Storage_Protein_of_Buckwheat_Genotypes_Grown_in_Dry_Temperate_Climatic_Conditions">Seed Storage Protein of Buckwheat Genotypes Grown in Dry Temperate Climatic Conditions</a></div><div class="wp-workCard_item"><span>Indian Journal of Dryland Agricultural Research and Development</span><span>, 2019</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="117002744"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item 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Buckwheat Genotypes Grown in Dry Temperate Climatic Conditions","translated_title":"","metadata":{"publisher":"Diva Enterprises Private Limited","publication_date":{"day":null,"month":null,"year":2019,"errors":{}},"publication_name":"Indian Journal of Dryland Agricultural Research and 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Science","url":"https://www.academia.edu/Documents/in/Forensic_Science"},{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology"},{"id":1492827,"name":"Temperate Climate","url":"https://www.academia.edu/Documents/in/Temperate_Climate"}],"urls":[{"id":40804473,"url":"https://doi.org/10.5958/2231-6701.2019.00023.x"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="112113085"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/112113085/Effect_of_Different_Storage_Containers_and_Duration_on_Biochemical_Constituents_of_Buckwheat_Fagopyrum_esculentum_Moench_Grains"><img alt="Research paper thumbnail of Effect of Different Storage Containers and Duration on Biochemical Constituents of Buckwheat (Fagopyrum esculentum Moench) Grains" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/112113085/Effect_of_Different_Storage_Containers_and_Duration_on_Biochemical_Constituents_of_Buckwheat_Fagopyrum_esculentum_Moench_Grains">Effect of Different Storage Containers and Duration on Biochemical Constituents of Buckwheat (Fagopyrum esculentum Moench) Grains</a></div><div class="wp-workCard_item"><span>Indian Journal of Agricultural Biochemistry</span><span>, 2012</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The effect of storage on biochemical constituents viz. moisture, protein, total sugars and free a...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The effect of storage on biochemical constituents viz. moisture, protein, total sugars and free amino acids of buckwheat grain samples procured from different sources in Himachal Pradesh was studied at an interval of three months for the period of twelve months, which were stored in different storage containers viz. gunny bag, polythene bag and metallic bin. The study indicated that moisture content increased significantly in gunny bags followed by polythene bags at three month of storage. After six month of storage, moisture content marginally decreased both, in gunny and polythene bags possibly due to relatively higher temperature and less relative humidity in the environment in the month of May-June. However, there were slight increases in the moisture content of the sample stored in metallic container after 12 months of storage. Significant, but marginal changes in protein content of all the samples of buckwheat grains in different storage structures was observed at the end of twelve months of storage. With increase in storage period, significant decrease in total sugar content was observed. Significant differences were noticed in the total sugar content in all the samples of buckwheat as well as at different storage period when compared with each other. Significant increase in free amino acids in all the three genotypes structures with increase in storage period was also observed.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="112113085"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="112113085"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 112113085; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=112113085]").text(description); $(".js-view-count[data-work-id=112113085]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 112113085; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='112113085']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 112113085, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=112113085]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":112113085,"title":"Effect of Different Storage Containers and Duration on Biochemical Constituents of Buckwheat (Fagopyrum esculentum Moench) Grains","translated_title":"","metadata":{"abstract":"The effect of storage on biochemical constituents viz. moisture, protein, total sugars and free amino acids of buckwheat grain samples procured from different sources in Himachal Pradesh was studied at an interval of three months for the period of twelve months, which were stored in different storage containers viz. gunny bag, polythene bag and metallic bin. The study indicated that moisture content increased significantly in gunny bags followed by polythene bags at three month of storage. After six month of storage, moisture content marginally decreased both, in gunny and polythene bags possibly due to relatively higher temperature and less relative humidity in the environment in the month of May-June. However, there were slight increases in the moisture content of the sample stored in metallic container after 12 months of storage. Significant, but marginal changes in protein content of all the samples of buckwheat grains in different storage structures was observed at the end of twelve months of storage. With increase in storage period, significant decrease in total sugar content was observed. Significant differences were noticed in the total sugar content in all the samples of buckwheat as well as at different storage period when compared with each other. Significant increase in free amino acids in all the three genotypes structures with increase in storage period was also observed.","publisher":"Diva Enterprises Private Limited","publication_date":{"day":null,"month":null,"year":2012,"errors":{}},"publication_name":"Indian Journal of Agricultural Biochemistry"},"translated_abstract":"The effect of storage on biochemical constituents viz. moisture, protein, total sugars and free amino acids of buckwheat grain samples procured from different sources in Himachal Pradesh was studied at an interval of three months for the period of twelve months, which were stored in different storage containers viz. gunny bag, polythene bag and metallic bin. The study indicated that moisture content increased significantly in gunny bags followed by polythene bags at three month of storage. After six month of storage, moisture content marginally decreased both, in gunny and polythene bags possibly due to relatively higher temperature and less relative humidity in the environment in the month of May-June. However, there were slight increases in the moisture content of the sample stored in metallic container after 12 months of storage. Significant, but marginal changes in protein content of all the samples of buckwheat grains in different storage structures was observed at the end of twelve months of storage. With increase in storage period, significant decrease in total sugar content was observed. Significant differences were noticed in the total sugar content in all the samples of buckwheat as well as at different storage period when compared with each other. Significant increase in free amino acids in all the three genotypes structures with increase in storage period was also observed.","internal_url":"https://www.academia.edu/112113085/Effect_of_Different_Storage_Containers_and_Duration_on_Biochemical_Constituents_of_Buckwheat_Fagopyrum_esculentum_Moench_Grains","translated_internal_url":"","created_at":"2023-12-22T21:02:24.088-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":4354814,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Effect_of_Different_Storage_Containers_and_Duration_on_Biochemical_Constituents_of_Buckwheat_Fagopyrum_esculentum_Moench_Grains","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":4354814,"first_name":"Diksha","middle_initials":null,"last_name":"Dogra","page_name":"DikshaDogra","domain_name":"chd","created_at":"2013-05-28T16:16:52.424-07:00","display_name":"Diksha Dogra","url":"https://chd.academia.edu/DikshaDogra"},"attachments":[],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":139486,"name":"Sugar","url":"https://www.academia.edu/Documents/in/Sugar"},{"id":845678,"name":"Water Content","url":"https://www.academia.edu/Documents/in/Water_Content"}],"urls":[{"id":37600728,"url":"https://www.indianjournals.com/ijor.aspx?target=ijor:ijab\u0026volume=25\u0026issue=1\u0026article=011"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="112113084"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/112113084/Mineral_characteristics_of_buckwheat_Fagopyrum_esculentumMoench_genotypes_grown_in_Sangla_region_of_Himachal_Pradesh"><img alt="Research paper thumbnail of Mineral characteristics of buckwheat (Fagopyrum esculentumMoench) genotypes grown in Sangla region of Himachal Pradesh" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/112113084/Mineral_characteristics_of_buckwheat_Fagopyrum_esculentumMoench_genotypes_grown_in_Sangla_region_of_Himachal_Pradesh">Mineral characteristics of buckwheat (Fagopyrum esculentumMoench) genotypes grown in Sangla region of Himachal Pradesh</a></div><div class="wp-workCard_item"><span>Journal of Hill Agriculture</span><span>, 2014</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The contents of potassium, phosphorus, calcium, magnesium, zinc, manganese, copper, iron and sodi...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The contents of potassium, phosphorus, calcium, magnesium, zinc, manganese, copper, iron and sodium in various samples of buckwheat were analyzed. Wide variations in potassium, phospohorus, calcium, magnesium, zinc, manganese, copper, iron and sodium ranged from 441.3 to 576.3 mg/100g, 242.9 to 370 mg/100g, 50.6 to 95.5 mg/100g, 186.5 to 303 mg/100g, 1.9 to 4.2 mg/100g, 1.1 to 1.7 mg/100g, 0.62 to 0.80 mg/100g, 3 to 4.4 mg/100g and 9.3 to 20.8 mg/100g, in that order. There were variations in the contents of these minerals among various buckwheat samples examined. Nutritional contribution of buckwheat as a dietary source of these minerals was estimated.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="112113084"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="112113084"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 112113084; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=112113084]").text(description); $(".js-view-count[data-work-id=112113084]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 112113084; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='112113084']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 112113084, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=112113084]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":112113084,"title":"Mineral characteristics of buckwheat (Fagopyrum esculentumMoench) genotypes grown in Sangla region of Himachal Pradesh","translated_title":"","metadata":{"abstract":"The contents of potassium, phosphorus, calcium, magnesium, zinc, manganese, copper, iron and sodium in various samples of buckwheat were analyzed. Wide variations in potassium, phospohorus, calcium, magnesium, zinc, manganese, copper, iron and sodium ranged from 441.3 to 576.3 mg/100g, 242.9 to 370 mg/100g, 50.6 to 95.5 mg/100g, 186.5 to 303 mg/100g, 1.9 to 4.2 mg/100g, 1.1 to 1.7 mg/100g, 0.62 to 0.80 mg/100g, 3 to 4.4 mg/100g and 9.3 to 20.8 mg/100g, in that order. There were variations in the contents of these minerals among various buckwheat samples examined. Nutritional contribution of buckwheat as a dietary source of these minerals was estimated.","publisher":"Diva Enterprises Private Limited","publication_date":{"day":null,"month":null,"year":2014,"errors":{}},"publication_name":"Journal of Hill Agriculture"},"translated_abstract":"The contents of potassium, phosphorus, calcium, magnesium, zinc, manganese, copper, iron and sodium in various samples of buckwheat were analyzed. Wide variations in potassium, phospohorus, calcium, magnesium, zinc, manganese, copper, iron and sodium ranged from 441.3 to 576.3 mg/100g, 242.9 to 370 mg/100g, 50.6 to 95.5 mg/100g, 186.5 to 303 mg/100g, 1.9 to 4.2 mg/100g, 1.1 to 1.7 mg/100g, 0.62 to 0.80 mg/100g, 3 to 4.4 mg/100g and 9.3 to 20.8 mg/100g, in that order. There were variations in the contents of these minerals among various buckwheat samples examined. Nutritional contribution of buckwheat as a dietary source of these minerals was estimated.","internal_url":"https://www.academia.edu/112113084/Mineral_characteristics_of_buckwheat_Fagopyrum_esculentumMoench_genotypes_grown_in_Sangla_region_of_Himachal_Pradesh","translated_internal_url":"","created_at":"2023-12-22T21:02:23.897-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":4354814,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Mineral_characteristics_of_buckwheat_Fagopyrum_esculentumMoench_genotypes_grown_in_Sangla_region_of_Himachal_Pradesh","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":4354814,"first_name":"Diksha","middle_initials":null,"last_name":"Dogra","page_name":"DikshaDogra","domain_name":"chd","created_at":"2013-05-28T16:16:52.424-07:00","display_name":"Diksha Dogra","url":"https://chd.academia.edu/DikshaDogra"},"attachments":[],"research_interests":[{"id":657,"name":"Veterinary Medicine","url":"https://www.academia.edu/Documents/in/Veterinary_Medicine"},{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology"},{"id":4358967,"name":"Hill agriculture","url":"https://www.academia.edu/Documents/in/Hill_agriculture"}],"urls":[{"id":37600727,"url":"https://doi.org/10.5958/2230-7338.2014.00836.2"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="112113083"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/112113083/Biochemical_composition_of_promising_leaves_genotypes_of_buckwheat_grown_in_Himachal_Pradesh"><img alt="Research paper thumbnail of Biochemical composition of promising leaves genotypes of buckwheat grown in Himachal Pradesh" class="work-thumbnail" src="https://attachments.academia-assets.com/109443858/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/112113083/Biochemical_composition_of_promising_leaves_genotypes_of_buckwheat_grown_in_Himachal_Pradesh">Biochemical composition of promising leaves genotypes of buckwheat grown in Himachal Pradesh</a></div><div class="wp-workCard_item"><span>Journal of Applied and Natural Science</span><span>, Jun 1, 2017</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="45c2b6dac49d2e6021e0ba5423878e80" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":109443858,"asset_id":112113083,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/109443858/download_file?st=MTczMjc0OTg0Myw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="112113083"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="112113083"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 112113083; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=112113083]").text(description); $(".js-view-count[data-work-id=112113083]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 112113083; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='112113083']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 112113083, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "45c2b6dac49d2e6021e0ba5423878e80" } } $('.js-work-strip[data-work-id=112113083]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":112113083,"title":"Biochemical composition of promising leaves genotypes of buckwheat grown in Himachal Pradesh","translated_title":"","metadata":{"publisher":"Applied and Natural Science Foundation","grobid_abstract":"Buckwheat originated from China and being cultivated all over the world, and has become a prominent pseudocereal. Among the pseudocereals (amaranthus, buckwheat and quinoa), buckwheat plant is economically important primarily due to their carbohydrate and protein rich grains, short growth span; besides foliage being used as a green vegetable and commercial source of the glycoside rutin used in medicine. In the present study, an attempt was made to evaluate the biochemical constituents of nutritional and nutraceutical significance of fourteen promising leaves genotypes of common buckwheat grown in Sangla region by following standard procedures. Wide variations in moisture content, crude protein, fat, ash, crude fiber, carbohydrates, ascorbic acid, oxalate and in vitro protein digestibility were observed to range from 87.4 to 92.2 %, 22.4 to 30.4 %, 1.8 to 3.7 %, 10.6 to 15.4 %, 12.0 to 13.9 %, 34.8 to 42.4 %, 25.0 to 29.2 mg/100g, 1375 to 1390 mg/100g and 53.4 to 65.1 % in that order. The content of minerals such as potassium, phosphorus, calcium, magnesium, zinc, manganese and copper varied from 1767.5 to 2035.0 mg/100g, 808 to 910 mg/100g, 394 to 409 mg/100g, 232.0 to 248.2 mg/100g, 3.1 to 6.1 mg/100g, 20.4 to 29.8 mg/100g and 0.2 to 1.4 mg/100g respectively. Based on cumulative grading done in respect of nutritionally desirable quality i.e., protein, ash, crude fiber, carbohydrates, ascorbic acid, in vitro protein digestibility, calcium, phosphorus, iron and oxalate content, the genotype IC-323731 followed by Kullugangetri and VL-27 emerged out to be overall superior versatile cultivars for cultivation under dry temperate climate.","publication_date":{"day":1,"month":6,"year":2017,"errors":{}},"publication_name":"Journal of Applied and Natural 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Dogra","url":"https://chd.academia.edu/DikshaDogra"},"attachments":[{"id":109443858,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/109443858/thumbnails/1.jpg","file_name":"1235.pdf","download_url":"https://www.academia.edu/attachments/109443858/download_file?st=MTczMjc0OTg0Myw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Biochemical_composition_of_promising_lea.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/109443858/1235-libre.pdf?1703310498=\u0026response-content-disposition=attachment%3B+filename%3DBiochemical_composition_of_promising_lea.pdf\u0026Expires=1732753443\u0026Signature=Gw5mK3WLaUddqgiSZHGjuzysQ80tTiNQAV0yco1e7-TXtnC5n7tVEXjjdXxgPPbCwwLkFe4Iu~5yXOygqnLJjA1DLyRSVeNXd3t0l74t6c05wY2v0~uRNJF5h39EtLJW7mkYjmE7f8t36-nntfSnkNZIR-3VxrI73H8fhubuA3oJ3yXKUOhHg1aorz7IIk9Lzvx2l~zjlLhx10tqyWZyzqRsXyIVjyqJPOyP6ACafrdyH4DvcVGG1ljcbqeCcw54dS3mIe-cxqM~DOeRnQBwBC0uiW2i6dWti09oRlfjXsVRyvYcPwVF4B2xgIofccOAaBGgpiHVVRqCxjdQCoxzKA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"},{"id":109443859,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/109443859/thumbnails/1.jpg","file_name":"1235.pdf","download_url":"https://www.academia.edu/attachments/109443859/download_file","bulk_download_file_name":"Biochemical_composition_of_promising_lea.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/109443859/1235-libre.pdf?1703310492=\u0026response-content-disposition=attachment%3B+filename%3DBiochemical_composition_of_promising_lea.pdf\u0026Expires=1732753443\u0026Signature=Ig18kGwFw8WG-m91vLvZx2mKa5mT8ofENrWU1f87lvA61fa9rKwPllkGvb3MYUpb6sz7e2UT1evuyNjKBQaUIo2gO6AMdwW8ylfAdcYBVQwbAb3YF4LxDc58mIa8~g84isT90oHXXic8ha1BCEsKPKO7v7ANpNODsuCz-SVO8lVV97vcch2G1Khpz8Ztp~o8TzaUyTm9lpSqAEejy5cujxD4D7XKA31GfVMAZj0pGmxSZWUUilhpqdCiYmEICkN8uatzXwKsoWcTGP3yfELRHYi~XzINKw8CqX85F759oP8uXMDSmP0m7yn1SwBqLvhuXsEXhu7ZL6yQChslcZdlJg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":10456,"name":"Protein","url":"https://www.academia.edu/Documents/in/Protein"},{"id":160656,"name":"Potassium","url":"https://www.academia.edu/Documents/in/Potassium"},{"id":210101,"name":"Buckwheat","url":"https://www.academia.edu/Documents/in/Buckwheat"},{"id":352756,"name":"Oxalates","url":"https://www.academia.edu/Documents/in/Oxalates"},{"id":352757,"name":"Ascorbic Acid","url":"https://www.academia.edu/Documents/in/Ascorbic_Acid"},{"id":609249,"name":"CARBOHYDRATES","url":"https://www.academia.edu/Documents/in/CARBOHYDRATES"},{"id":2928253,"name":"Rutin","url":"https://www.academia.edu/Documents/in/Rutin"}],"urls":[{"id":37600726,"url":"https://journals.ansfoundation.org/index.php/jans/article/download/1290/1235"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="112113082"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/112113082/Common_Buckwheat_Nutritional_Profiling_of_Grains"><img alt="Research paper thumbnail of Common Buckwheat: Nutritional Profiling of Grains" class="work-thumbnail" src="https://attachments.academia-assets.com/109443878/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/112113082/Common_Buckwheat_Nutritional_Profiling_of_Grains">Common Buckwheat: Nutritional Profiling of Grains</a></div><div class="wp-workCard_item"><span>Journal of Dairying, Foods & Home Sciences</span><span>, Dec 26, 2019</span></div><div class="wp-workCard_item wp-workCard--actions"><span 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Grains","translated_title":"","metadata":{"publisher":"Agricultural Research Communication Center","grobid_abstract":"Buckwheat is economically important smaller millet grown primarily for carbohydrates and protein content. In this study, biochemical composition of 14 promising genotypes of buckwheat grown in Sangla region of Himachal Pradesh were analysed. The grain weight, moisture content, crude protein, total soluble protein, crude fat (ether extract), ash, crude fibre, carbohydrates, methionine, tryptophan, in vitro protein digestibility and oxalate in genotypes ranged from 18.8 to 26.8g, 10.2 to 10.9%, 10.4 to 15.1%, 9.4 to 13.3%, 1.7 to 2.8%, 1.49 to 2.45%, 6.1 to 9.2 %, 62.0 to 67.9%, 57.9 to 103.4 mg/gN, 62.2 to 79.2 mg/gN, 66.7 to 79.5% and 98 to 152mg/100g, in that order. Based on cumulative grading of nutritionally desirable qualities, the genotypes VL-27 and PRB-9001 followed by S-B-201 proved superior cultivars.","publication_date":{"day":26,"month":12,"year":2019,"errors":{}},"publication_name":"Journal of Dairying, Foods \u0026 Home Sciences","grobid_abstract_attachment_id":109443878},"translated_abstract":null,"internal_url":"https://www.academia.edu/112113082/Common_Buckwheat_Nutritional_Profiling_of_Grains","translated_internal_url":"","created_at":"2023-12-22T21:02:23.340-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":4354814,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":109443878,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/109443878/thumbnails/1.jpg","file_name":"Final-attachment-published-DR-1480.pdf","download_url":"https://www.academia.edu/attachments/109443878/download_file?st=MTczMjc0OTg0Myw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Common_Buckwheat_Nutritional_Profiling_o.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/109443878/Final-attachment-published-DR-1480-libre.pdf?1703310482=\u0026response-content-disposition=attachment%3B+filename%3DCommon_Buckwheat_Nutritional_Profiling_o.pdf\u0026Expires=1732753443\u0026Signature=X5wBHlMfJuymJAnAoxWHnEPGSsd6ScRD4VoHdLK3-fv73aozYq-MlaVNJZw1-wMApA7iLPqiKo9gA3lp7oV2i800eaZfyhJIMCORUE-vG9ZYxNefYme9yp8-l~G9gfDzd2N7oo3PlMFuC8dlBuh6qZXDUcJ2WCfcveR04fXWjO1l4aGd4hXtSVRg86BoG7LhQ4fJK7RJUbtO3twXp-n9fOtt2Y700mbCe0jXqyZhaRaEtcJUkznesD~8hTrahLmlIO3JkqI37-swWshnZcbBSq5PShPLn5cUV7PywRyo3nvjojc5tP2Vq~MB9qsJXym0b5Xjzpri9YzuKuiCwEr4gA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Common_Buckwheat_Nutritional_Profiling_of_Grains","translated_slug":"","page_count":8,"language":"en","content_type":"Work","owner":{"id":4354814,"first_name":"Diksha","middle_initials":null,"last_name":"Dogra","page_name":"DikshaDogra","domain_name":"chd","created_at":"2013-05-28T16:16:52.424-07:00","display_name":"Diksha Dogra","url":"https://chd.academia.edu/DikshaDogra"},"attachments":[{"id":109443878,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/109443878/thumbnails/1.jpg","file_name":"Final-attachment-published-DR-1480.pdf","download_url":"https://www.academia.edu/attachments/109443878/download_file?st=MTczMjc0OTg0Myw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Common_Buckwheat_Nutritional_Profiling_o.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/109443878/Final-attachment-published-DR-1480-libre.pdf?1703310482=\u0026response-content-disposition=attachment%3B+filename%3DCommon_Buckwheat_Nutritional_Profiling_o.pdf\u0026Expires=1732753443\u0026Signature=X5wBHlMfJuymJAnAoxWHnEPGSsd6ScRD4VoHdLK3-fv73aozYq-MlaVNJZw1-wMApA7iLPqiKo9gA3lp7oV2i800eaZfyhJIMCORUE-vG9ZYxNefYme9yp8-l~G9gfDzd2N7oo3PlMFuC8dlBuh6qZXDUcJ2WCfcveR04fXWjO1l4aGd4hXtSVRg86BoG7LhQ4fJK7RJUbtO3twXp-n9fOtt2Y700mbCe0jXqyZhaRaEtcJUkznesD~8hTrahLmlIO3JkqI37-swWshnZcbBSq5PShPLn5cUV7PywRyo3nvjojc5tP2Vq~MB9qsJXym0b5Xjzpri9YzuKuiCwEr4gA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":202225,"name":"Tryptophan","url":"https://www.academia.edu/Documents/in/Tryptophan"},{"id":419369,"name":"Methionine","url":"https://www.academia.edu/Documents/in/Methionine"}],"urls":[{"id":37600725,"url":"https://doi.org/10.18805/ajdfr.dr-1480"}]}, dispatcherData: dispatcherData }); 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Comparative performance of common buckwheat with major cereals and pseudocereals revealed the satisfactory presence of methionine, tryptophan, in vitro protein digestibility, crude fibre, ash, carbohydrates and protein content. Thus, buckwheat can be used for value addition of cereals and pulses.","publication_date":{"day":null,"month":null,"year":2015,"errors":{}},"publication_name":"Agricultural Science Digest – A Research Journal","grobid_abstract_attachment_id":106316125},"translated_abstract":null,"internal_url":"https://www.academia.edu/107732843/Comparative_nutritional_evaluation_of_common_buckwheat_genotypes_with_major_cereal_and_pseudocereals_crops","translated_internal_url":"","created_at":"2023-10-07T01:52:21.074-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":4354814,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":106316125,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/106316125/thumbnails/1.jpg","file_name":"7D4142.pdf","download_url":"https://www.academia.edu/attachments/106316125/download_file?st=MTczMjc0OTg0Myw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Comparative_nutritional_evaluation_of_co.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/106316125/7D4142-libre.pdf?1696669215=\u0026response-content-disposition=attachment%3B+filename%3DComparative_nutritional_evaluation_of_co.pdf\u0026Expires=1732753443\u0026Signature=RolzWDKsylodE67l~G5IxCh40K35wP4JJQZ~R~Sdj4~hP17ylwGzfL3xvfbxy6nKWdHSCD6GzeIdl1POA0rem1odQfRsASbMIcFjS2RtrA54J5mfHq6ovT0yoiXXeckd-PSxeT~gJW-6wqG4~fTrH4MHGCRVzHRhdBHLk~~H1iWpMunHfc9V~Zbre9DbLxL1J-Ca4TV1zUjDVjJgmwvG~Sbn0k8ztvk0w4LuRC4Ho03PrfalrCSK5qrF-filYVW7KUabO6jgeon7lLPxijp7qPGPFo1WXiPn4L3bZq-j0ZiultnBIJREDKv53OP5Ue0LojxMBs2nDaGDcIX27RcfWA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Comparative_nutritional_evaluation_of_common_buckwheat_genotypes_with_major_cereal_and_pseudocereals_crops","translated_slug":"","page_count":5,"language":"en","content_type":"Work","owner":{"id":4354814,"first_name":"Diksha","middle_initials":null,"last_name":"Dogra","page_name":"DikshaDogra","domain_name":"chd","created_at":"2013-05-28T16:16:52.424-07:00","display_name":"Diksha Dogra","url":"https://chd.academia.edu/DikshaDogra"},"attachments":[{"id":106316125,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/106316125/thumbnails/1.jpg","file_name":"7D4142.pdf","download_url":"https://www.academia.edu/attachments/106316125/download_file?st=MTczMjc0OTg0Myw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Comparative_nutritional_evaluation_of_co.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/106316125/7D4142-libre.pdf?1696669215=\u0026response-content-disposition=attachment%3B+filename%3DComparative_nutritional_evaluation_of_co.pdf\u0026Expires=1732753443\u0026Signature=RolzWDKsylodE67l~G5IxCh40K35wP4JJQZ~R~Sdj4~hP17ylwGzfL3xvfbxy6nKWdHSCD6GzeIdl1POA0rem1odQfRsASbMIcFjS2RtrA54J5mfHq6ovT0yoiXXeckd-PSxeT~gJW-6wqG4~fTrH4MHGCRVzHRhdBHLk~~H1iWpMunHfc9V~Zbre9DbLxL1J-Ca4TV1zUjDVjJgmwvG~Sbn0k8ztvk0w4LuRC4Ho03PrfalrCSK5qrF-filYVW7KUabO6jgeon7lLPxijp7qPGPFo1WXiPn4L3bZq-j0ZiultnBIJREDKv53OP5Ue0LojxMBs2nDaGDcIX27RcfWA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology"},{"id":202225,"name":"Tryptophan","url":"https://www.academia.edu/Documents/in/Tryptophan"},{"id":419369,"name":"Methionine","url":"https://www.academia.edu/Documents/in/Methionine"},{"id":1461085,"name":"Protein digestibility","url":"https://www.academia.edu/Documents/in/Protein_digestibility"},{"id":2517942,"name":"biological value","url":"https://www.academia.edu/Documents/in/biological_value"}],"urls":[{"id":34404693,"url":"https://doi.org/10.5958/0976-0547.2015.00007.5"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="90637092"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/90637092/Biochemical_evaluation_of_some_broccoli_Brassica_oleracea_var_italica_cultivars"><img alt="Research paper thumbnail of Biochemical evaluation of some broccoli (Brassica oleracea var. italica) cultivars" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/90637092/Biochemical_evaluation_of_some_broccoli_Brassica_oleracea_var_italica_cultivars">Biochemical evaluation of some broccoli (Brassica oleracea var. italica) cultivars</a></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="90637092"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="90637092"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 90637092; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=90637092]").text(description); $(".js-view-count[data-work-id=90637092]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 90637092; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='90637092']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 90637092, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=90637092]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":90637092,"title":"Biochemical evaluation of some broccoli (Brassica oleracea var. italica) cultivars","translated_title":"","metadata":{"publisher":"CSKHPKV, Palampur","publication_date":{"day":null,"month":null,"year":2003,"errors":{}}},"translated_abstract":null,"internal_url":"https://www.academia.edu/90637092/Biochemical_evaluation_of_some_broccoli_Brassica_oleracea_var_italica_cultivars","translated_internal_url":"","created_at":"2022-11-12T23:52:31.363-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":4354814,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Biochemical_evaluation_of_some_broccoli_Brassica_oleracea_var_italica_cultivars","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":4354814,"first_name":"Diksha","middle_initials":null,"last_name":"Dogra","page_name":"DikshaDogra","domain_name":"chd","created_at":"2013-05-28T16:16:52.424-07:00","display_name":"Diksha Dogra","url":"https://chd.academia.edu/DikshaDogra"},"attachments":[],"research_interests":[{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology"},{"id":151688,"name":"Cultivar","url":"https://www.academia.edu/Documents/in/Cultivar"},{"id":333224,"name":"Brassica oleracea","url":"https://www.academia.edu/Documents/in/Brassica_oleracea"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="81128895"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/81128895/Quality_Components_in_Broccoli_Heads_Harvested_at_Different_Stages_of_Maturity"><img alt="Research paper thumbnail of Quality Components in Broccoli Heads Harvested at Different Stages of Maturity" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/81128895/Quality_Components_in_Broccoli_Heads_Harvested_at_Different_Stages_of_Maturity">Quality Components in Broccoli Heads Harvested at Different Stages of Maturity</a></div><div class="wp-workCard_item"><span>Indian Journal of Agricultural Biochemistry</span><span>, 2009</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The fresh edible portion of heads of four cultivars of broccoli was evaluated for various biochem...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The fresh edible portion of heads of four cultivars of broccoli was evaluated for various biochemical constituents at pre-harvest, harvest and post-harvest stages. Wide variation in quality parameters viz., moisture, protein, total lipids, carbohydrates, total chlorophyll, total carotenoids, ascorbic acid, total phenols, glucosinolates, calcium, iron, sodium, potassium and phosphorus content was observed to range from 89.09 to 89.49%, 2.08 to 2.71%, 183.3 to 196.9 mg/100g, 4.2 to 4.6%, 0.06 to 0.23 mg/g, 0.10 to 0.60 mg/g, 50.69 to 69.40 mg/100g, 0.58 to 0.89%, 125.5 to 249.2 mg/100g, 46.93 to 76.90 mg/100g, 0.70 to 1.10 mg/100g, 17.00 to 21.00 mg/100g, 117.31 to 318.00 mg/100g and 47.00 to 74.00 mg/100g at pre-harvest stage and 89.56 to 91.24%, 3.16 to 3.86%, 243.3 to 288.3 mg/100g, 5.4 to 5.6%, 0.13 to 0.42 mg/g, 0.36 to 1.40 mg/g, 58.80 to 81.31 mg/100g, 0.87 to 1.18%, 264.1 to 344.2 mg/100g, 54.00 to 79.88 mg/100g, 0.90 to 1.61 mg/100g, 23.00 to 26.00 mg/100g, 123.82 to 324.66 m...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="81128895"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="81128895"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 81128895; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=81128895]").text(description); $(".js-view-count[data-work-id=81128895]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 81128895; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='81128895']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 81128895, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=81128895]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":81128895,"title":"Quality Components in Broccoli Heads Harvested at Different Stages of Maturity","translated_title":"","metadata":{"abstract":"The fresh edible portion of heads of four cultivars of broccoli was evaluated for various biochemical constituents at pre-harvest, harvest and post-harvest stages. Wide variation in quality parameters viz., moisture, protein, total lipids, carbohydrates, total chlorophyll, total carotenoids, ascorbic acid, total phenols, glucosinolates, calcium, iron, sodium, potassium and phosphorus content was observed to range from 89.09 to 89.49%, 2.08 to 2.71%, 183.3 to 196.9 mg/100g, 4.2 to 4.6%, 0.06 to 0.23 mg/g, 0.10 to 0.60 mg/g, 50.69 to 69.40 mg/100g, 0.58 to 0.89%, 125.5 to 249.2 mg/100g, 46.93 to 76.90 mg/100g, 0.70 to 1.10 mg/100g, 17.00 to 21.00 mg/100g, 117.31 to 318.00 mg/100g and 47.00 to 74.00 mg/100g at pre-harvest stage and 89.56 to 91.24%, 3.16 to 3.86%, 243.3 to 288.3 mg/100g, 5.4 to 5.6%, 0.13 to 0.42 mg/g, 0.36 to 1.40 mg/g, 58.80 to 81.31 mg/100g, 0.87 to 1.18%, 264.1 to 344.2 mg/100g, 54.00 to 79.88 mg/100g, 0.90 to 1.61 mg/100g, 23.00 to 26.00 mg/100g, 123.82 to 324.66 m...","publication_date":{"day":null,"month":null,"year":2009,"errors":{}},"publication_name":"Indian Journal of Agricultural Biochemistry"},"translated_abstract":"The fresh edible portion of heads of four cultivars of broccoli was evaluated for various biochemical constituents at pre-harvest, harvest and post-harvest stages. Wide variation in quality parameters viz., moisture, protein, total lipids, carbohydrates, total chlorophyll, total carotenoids, ascorbic acid, total phenols, glucosinolates, calcium, iron, sodium, potassium and phosphorus content was observed to range from 89.09 to 89.49%, 2.08 to 2.71%, 183.3 to 196.9 mg/100g, 4.2 to 4.6%, 0.06 to 0.23 mg/g, 0.10 to 0.60 mg/g, 50.69 to 69.40 mg/100g, 0.58 to 0.89%, 125.5 to 249.2 mg/100g, 46.93 to 76.90 mg/100g, 0.70 to 1.10 mg/100g, 17.00 to 21.00 mg/100g, 117.31 to 318.00 mg/100g and 47.00 to 74.00 mg/100g at pre-harvest stage and 89.56 to 91.24%, 3.16 to 3.86%, 243.3 to 288.3 mg/100g, 5.4 to 5.6%, 0.13 to 0.42 mg/g, 0.36 to 1.40 mg/g, 58.80 to 81.31 mg/100g, 0.87 to 1.18%, 264.1 to 344.2 mg/100g, 54.00 to 79.88 mg/100g, 0.90 to 1.61 mg/100g, 23.00 to 26.00 mg/100g, 123.82 to 324.66 m...","internal_url":"https://www.academia.edu/81128895/Quality_Components_in_Broccoli_Heads_Harvested_at_Different_Stages_of_Maturity","translated_internal_url":"","created_at":"2022-06-09T18:56:42.606-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":4354814,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Quality_Components_in_Broccoli_Heads_Harvested_at_Different_Stages_of_Maturity","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":4354814,"first_name":"Diksha","middle_initials":null,"last_name":"Dogra","page_name":"DikshaDogra","domain_name":"chd","created_at":"2013-05-28T16:16:52.424-07:00","display_name":"Diksha Dogra","url":"https://chd.academia.edu/DikshaDogra"},"attachments":[],"research_interests":[{"id":1042,"name":"Horticulture","url":"https://www.academia.edu/Documents/in/Horticulture"},{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology"},{"id":707204,"name":"Psychological Maturity","url":"https://www.academia.edu/Documents/in/Psychological_Maturity"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="81128894"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/81128894/Effect_of_Different_Storage_Containers_and_Duration_on_Biochemical_Constituents_of_Buckwheat_Fagopyrum_esculentum_Moench_Grains"><img alt="Research paper thumbnail of Effect of Different Storage Containers and Duration on Biochemical Constituents of Buckwheat (Fagopyrum esculentum Moench) Grains" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/81128894/Effect_of_Different_Storage_Containers_and_Duration_on_Biochemical_Constituents_of_Buckwheat_Fagopyrum_esculentum_Moench_Grains">Effect of Different Storage Containers and Duration on Biochemical Constituents of Buckwheat (Fagopyrum esculentum Moench) Grains</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The effect of storage on biochemical constituents viz. moisture, protein, total sugars and free a...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The effect of storage on biochemical constituents viz. moisture, protein, total sugars and free amino acids of buckwheat grain samples procured from different sources in Himachal Pradesh was studied at an interval of three months for the period of twelve months, which were stored in different storage containers viz. gunny bag, polythene bag and metallic bin. The study indicated that moisture content increased significantly in gunny bags followed by polythene bags at three month of storage. After six month of storage, moisture content marginally decreased both, in gunny and polythene bags possibly due to relatively higher temperature and less relative humidity in the environment in the month of May-June. However, there were slight increases in the moisture content of the sample stored in metallic container after 12 months of storage. Significant, but marginal changes in protein content of all the samples of buckwheat grains in different storage structures was observed at the end of t...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="81128894"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="81128894"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 81128894; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=81128894]").text(description); $(".js-view-count[data-work-id=81128894]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 81128894; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='81128894']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 81128894, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=81128894]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":81128894,"title":"Effect of Different Storage Containers and Duration on Biochemical Constituents of Buckwheat (Fagopyrum esculentum Moench) Grains","translated_title":"","metadata":{"abstract":"The effect of storage on biochemical constituents viz. moisture, protein, total sugars and free amino acids of buckwheat grain samples procured from different sources in Himachal Pradesh was studied at an interval of three months for the period of twelve months, which were stored in different storage containers viz. gunny bag, polythene bag and metallic bin. The study indicated that moisture content increased significantly in gunny bags followed by polythene bags at three month of storage. After six month of storage, moisture content marginally decreased both, in gunny and polythene bags possibly due to relatively higher temperature and less relative humidity in the environment in the month of May-June. However, there were slight increases in the moisture content of the sample stored in metallic container after 12 months of storage. Significant, but marginal changes in protein content of all the samples of buckwheat grains in different storage structures was observed at the end of t...","publication_date":{"day":null,"month":null,"year":2012,"errors":{}}},"translated_abstract":"The effect of storage on biochemical constituents viz. moisture, protein, total sugars and free amino acids of buckwheat grain samples procured from different sources in Himachal Pradesh was studied at an interval of three months for the period of twelve months, which were stored in different storage containers viz. gunny bag, polythene bag and metallic bin. The study indicated that moisture content increased significantly in gunny bags followed by polythene bags at three month of storage. After six month of storage, moisture content marginally decreased both, in gunny and polythene bags possibly due to relatively higher temperature and less relative humidity in the environment in the month of May-June. However, there were slight increases in the moisture content of the sample stored in metallic container after 12 months of storage. Significant, but marginal changes in protein content of all the samples of buckwheat grains in different storage structures was observed at the end of t...","internal_url":"https://www.academia.edu/81128894/Effect_of_Different_Storage_Containers_and_Duration_on_Biochemical_Constituents_of_Buckwheat_Fagopyrum_esculentum_Moench_Grains","translated_internal_url":"","created_at":"2022-06-09T18:56:42.523-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":4354814,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Effect_of_Different_Storage_Containers_and_Duration_on_Biochemical_Constituents_of_Buckwheat_Fagopyrum_esculentum_Moench_Grains","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":4354814,"first_name":"Diksha","middle_initials":null,"last_name":"Dogra","page_name":"DikshaDogra","domain_name":"chd","created_at":"2013-05-28T16:16:52.424-07:00","display_name":"Diksha Dogra","url":"https://chd.academia.edu/DikshaDogra"},"attachments":[],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="81128893"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/81128893/Biochemical_Composition_of_Some_Promising_Genotypes_of_Pseudocereals_and_Food_Legumes_of_Himachal_Pradesh"><img alt="Research paper thumbnail of Biochemical Composition of Some Promising Genotypes of Pseudocereals and Food Legumes of Himachal Pradesh" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/81128893/Biochemical_Composition_of_Some_Promising_Genotypes_of_Pseudocereals_and_Food_Legumes_of_Himachal_Pradesh">Biochemical Composition of Some Promising Genotypes of Pseudocereals and Food Legumes of Himachal Pradesh</a></div><div class="wp-workCard_item"><span>Journal of Functional And Environmental Botany</span><span>, 2017</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="81128893"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="81128893"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 81128893; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=81128893]").text(description); $(".js-view-count[data-work-id=81128893]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 81128893; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='81128893']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 81128893, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=81128893]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":81128893,"title":"Biochemical Composition of Some Promising Genotypes of Pseudocereals and Food Legumes of Himachal Pradesh","translated_title":"","metadata":{"publisher":"Diva Enterprises Private Limited","publication_date":{"day":null,"month":null,"year":2017,"errors":{}},"publication_name":"Journal of Functional And Environmental Botany"},"translated_abstract":null,"internal_url":"https://www.academia.edu/81128893/Biochemical_Composition_of_Some_Promising_Genotypes_of_Pseudocereals_and_Food_Legumes_of_Himachal_Pradesh","translated_internal_url":"","created_at":"2022-06-09T18:56:42.409-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":4354814,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Biochemical_Composition_of_Some_Promising_Genotypes_of_Pseudocereals_and_Food_Legumes_of_Himachal_Pradesh","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":4354814,"first_name":"Diksha","middle_initials":null,"last_name":"Dogra","page_name":"DikshaDogra","domain_name":"chd","created_at":"2013-05-28T16:16:52.424-07:00","display_name":"Diksha Dogra","url":"https://chd.academia.edu/DikshaDogra"},"attachments":[],"research_interests":[{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="81128887"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/81128887/Nutritive_value_of_tatary_buckwheat_Fagopyrum_tataricum_Gaertn_from_Himachal_Pradesh"><img alt="Research paper thumbnail of Nutritive value of tatary buckwheat (Fagopyrum tataricum Gaertn) from Himachal Pradesh" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/81128887/Nutritive_value_of_tatary_buckwheat_Fagopyrum_tataricum_Gaertn_from_Himachal_Pradesh">Nutritive value of tatary buckwheat (Fagopyrum tataricum Gaertn) from Himachal Pradesh</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">A study on proximate composition of 16 genotypes/varieties of dry, mature grains of tatary buck w...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">A study on proximate composition of 16 genotypes/varieties of dry, mature grains of tatary buck wheat from sangla region of Himachal Pradesh was undertaken. The crude protein content ranged from 9.5 to 12.1%, crude fat from 1.6 to 2.6%, crude fibre from 7.6 to 9%, ash content from 1.6 to 4.9% and carbohydrates from 59.5 to 66.6%. Methionine, tryptophan, in vitro protein digestibility, total phenols and oxalate contents were from 80.4 to 93.1 mg/g, 48.2 to 71.2 mg/g, 70.3 to 76.9%, 0.54 to 0.84% and 106.7 to 155mg/100g, respectively.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="81128887"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="81128887"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 81128887; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=81128887]").text(description); $(".js-view-count[data-work-id=81128887]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 81128887; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='81128887']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 81128887, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=81128887]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":81128887,"title":"Nutritive value of tatary buckwheat (Fagopyrum tataricum Gaertn) from Himachal Pradesh","translated_title":"","metadata":{"abstract":"A study on proximate composition of 16 genotypes/varieties of dry, mature grains of tatary buck wheat from sangla region of Himachal Pradesh was undertaken. The crude protein content ranged from 9.5 to 12.1%, crude fat from 1.6 to 2.6%, crude fibre from 7.6 to 9%, ash content from 1.6 to 4.9% and carbohydrates from 59.5 to 66.6%. Methionine, tryptophan, in vitro protein digestibility, total phenols and oxalate contents were from 80.4 to 93.1 mg/g, 48.2 to 71.2 mg/g, 70.3 to 76.9%, 0.54 to 0.84% and 106.7 to 155mg/100g, respectively.","publication_date":{"day":null,"month":null,"year":2015,"errors":{}}},"translated_abstract":"A study on proximate composition of 16 genotypes/varieties of dry, mature grains of tatary buck wheat from sangla region of Himachal Pradesh was undertaken. The crude protein content ranged from 9.5 to 12.1%, crude fat from 1.6 to 2.6%, crude fibre from 7.6 to 9%, ash content from 1.6 to 4.9% and carbohydrates from 59.5 to 66.6%. Methionine, tryptophan, in vitro protein digestibility, total phenols and oxalate contents were from 80.4 to 93.1 mg/g, 48.2 to 71.2 mg/g, 70.3 to 76.9%, 0.54 to 0.84% and 106.7 to 155mg/100g, respectively.","internal_url":"https://www.academia.edu/81128887/Nutritive_value_of_tatary_buckwheat_Fagopyrum_tataricum_Gaertn_from_Himachal_Pradesh","translated_internal_url":"","created_at":"2022-06-09T18:56:25.853-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":4354814,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Nutritive_value_of_tatary_buckwheat_Fagopyrum_tataricum_Gaertn_from_Himachal_Pradesh","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":4354814,"first_name":"Diksha","middle_initials":null,"last_name":"Dogra","page_name":"DikshaDogra","domain_name":"chd","created_at":"2013-05-28T16:16:52.424-07:00","display_name":"Diksha Dogra","url":"https://chd.academia.edu/DikshaDogra"},"attachments":[],"research_interests":[{"id":2212234,"name":"Fagopyrum tataricum","url":"https://www.academia.edu/Documents/in/Fagopyrum_tataricum"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="75955779"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/75955779/Biochemical_composition_of_promising_leaves_genotypes_of_buckwheat_grown_in_Himachal_Pradesh"><img alt="Research paper thumbnail of Biochemical composition of promising leaves genotypes of buckwheat grown in Himachal Pradesh" class="work-thumbnail" src="https://attachments.academia-assets.com/83637859/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/75955779/Biochemical_composition_of_promising_leaves_genotypes_of_buckwheat_grown_in_Himachal_Pradesh">Biochemical composition of promising leaves genotypes of buckwheat grown in Himachal Pradesh</a></div><div class="wp-workCard_item"><span>Journal of Applied and Natural Science</span><span>, 2017</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Buckwheat originated from China and being cultivated all over the world, and has become a promine...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Buckwheat originated from China and being cultivated all over the world, and has become a prominent pseudocereal. Among the pseudocereals (amaranthus, buckwheat and quinoa), buckwheat plant is economically important primarily due to their carbohydrate and protein rich grains, short growth span; besides foliage being used as a green vegetable and commercial source of the glycoside rutin used in medicine. In the present study, an attempt was made to evaluate the biochemical constituents of nutritional and nutraceutical significance of fourteen promising leaves genotypes of common buckwheat grown in Sangla region by following standard procedures. Wide variations in moisture content, crude protein, fat, ash, crude fiber, carbohydrates, ascorbic acid, oxalate and in vitro protein digestibility were observed to range from 87.4 to 92.2 %, 22.4 to 30.4 %, 1.8 to 3.7 %, 10.6 to 15.4 %, 12.0 to 13.9 %, 34.8 to 42.4 %, 25.0 to 29.2 mg/100g, 1375 to 1390 mg/100g and 53.4 to 65.1 % in that order...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="518b09b7d1ec2d803756d3c0616aa873" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":83637859,"asset_id":75955779,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/83637859/download_file?st=MTczMjc0OTg0Myw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="75955779"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="75955779"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 75955779; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=75955779]").text(description); $(".js-view-count[data-work-id=75955779]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 75955779; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='75955779']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 75955779, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "518b09b7d1ec2d803756d3c0616aa873" } } $('.js-work-strip[data-work-id=75955779]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":75955779,"title":"Biochemical composition of promising leaves genotypes of buckwheat grown in Himachal Pradesh","translated_title":"","metadata":{"abstract":"Buckwheat originated from China and being cultivated all over the world, and has become a prominent pseudocereal. Among the pseudocereals (amaranthus, buckwheat and quinoa), buckwheat plant is economically important primarily due to their carbohydrate and protein rich grains, short growth span; besides foliage being used as a green vegetable and commercial source of the glycoside rutin used in medicine. In the present study, an attempt was made to evaluate the biochemical constituents of nutritional and nutraceutical significance of fourteen promising leaves genotypes of common buckwheat grown in Sangla region by following standard procedures. Wide variations in moisture content, crude protein, fat, ash, crude fiber, carbohydrates, ascorbic acid, oxalate and in vitro protein digestibility were observed to range from 87.4 to 92.2 %, 22.4 to 30.4 %, 1.8 to 3.7 %, 10.6 to 15.4 %, 12.0 to 13.9 %, 34.8 to 42.4 %, 25.0 to 29.2 mg/100g, 1375 to 1390 mg/100g and 53.4 to 65.1 % in that order...","publisher":"ANSF Publications","publication_date":{"day":null,"month":null,"year":2017,"errors":{}},"publication_name":"Journal of Applied and Natural Science"},"translated_abstract":"Buckwheat originated from China and being cultivated all over the world, and has become a prominent pseudocereal. Among the pseudocereals (amaranthus, buckwheat and quinoa), buckwheat plant is economically important primarily due to their carbohydrate and protein rich grains, short growth span; besides foliage being used as a green vegetable and commercial source of the glycoside rutin used in medicine. In the present study, an attempt was made to evaluate the biochemical constituents of nutritional and nutraceutical significance of fourteen promising leaves genotypes of common buckwheat grown in Sangla region by following standard procedures. Wide variations in moisture content, crude protein, fat, ash, crude fiber, carbohydrates, ascorbic acid, oxalate and in vitro protein digestibility were observed to range from 87.4 to 92.2 %, 22.4 to 30.4 %, 1.8 to 3.7 %, 10.6 to 15.4 %, 12.0 to 13.9 %, 34.8 to 42.4 %, 25.0 to 29.2 mg/100g, 1375 to 1390 mg/100g and 53.4 to 65.1 % in that order...","internal_url":"https://www.academia.edu/75955779/Biochemical_composition_of_promising_leaves_genotypes_of_buckwheat_grown_in_Himachal_Pradesh","translated_internal_url":"","created_at":"2022-04-09T20:11:38.742-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":4354814,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":83637859,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/83637859/thumbnails/1.jpg","file_name":"1235.pdf","download_url":"https://www.academia.edu/attachments/83637859/download_file?st=MTczMjc0OTg0Myw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Biochemical_composition_of_promising_lea.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/83637859/1235-libre.pdf?1649561170=\u0026response-content-disposition=attachment%3B+filename%3DBiochemical_composition_of_promising_lea.pdf\u0026Expires=1732753443\u0026Signature=JFDlyLudrWyh8QZHqWdyEsagiYfaZyhs0XUnRHI5AQ8WXdDnOwMEdSWAWe3qzKDtQb3VcPF86i--Q7jVvUP5zDeGFjUdX1C82OU7J9uX5OxMJ5VbdDjXWLWJWmWufHmJiYGq3WSgWz8my5y6T5tdrCC2RoHe4GaDWts0NGixKsL~nUNCMJEU1QKo78iUamsGfEQSU608hgF6s4Ux~tApyPwLMt68MBHW00v7~zRbpEuq~I~yqfpi2xS628BSGocaggxZJ~5SUxYJJrilHtCz1YEhu6m635Q9kXEVj8q~gQmFv8aLqMnt3EnWxN-WaQDR60aMgagkHHyKw2P1pJeXdA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Biochemical_composition_of_promising_leaves_genotypes_of_buckwheat_grown_in_Himachal_Pradesh","translated_slug":"","page_count":4,"language":"en","content_type":"Work","owner":{"id":4354814,"first_name":"Diksha","middle_initials":null,"last_name":"Dogra","page_name":"DikshaDogra","domain_name":"chd","created_at":"2013-05-28T16:16:52.424-07:00","display_name":"Diksha Dogra","url":"https://chd.academia.edu/DikshaDogra"},"attachments":[{"id":83637859,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/83637859/thumbnails/1.jpg","file_name":"1235.pdf","download_url":"https://www.academia.edu/attachments/83637859/download_file?st=MTczMjc0OTg0Myw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Biochemical_composition_of_promising_lea.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/83637859/1235-libre.pdf?1649561170=\u0026response-content-disposition=attachment%3B+filename%3DBiochemical_composition_of_promising_lea.pdf\u0026Expires=1732753443\u0026Signature=JFDlyLudrWyh8QZHqWdyEsagiYfaZyhs0XUnRHI5AQ8WXdDnOwMEdSWAWe3qzKDtQb3VcPF86i--Q7jVvUP5zDeGFjUdX1C82OU7J9uX5OxMJ5VbdDjXWLWJWmWufHmJiYGq3WSgWz8my5y6T5tdrCC2RoHe4GaDWts0NGixKsL~nUNCMJEU1QKo78iUamsGfEQSU608hgF6s4Ux~tApyPwLMt68MBHW00v7~zRbpEuq~I~yqfpi2xS628BSGocaggxZJ~5SUxYJJrilHtCz1YEhu6m635Q9kXEVj8q~gQmFv8aLqMnt3EnWxN-WaQDR60aMgagkHHyKw2P1pJeXdA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"},{"id":83637858,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/83637858/thumbnails/1.jpg","file_name":"1235.pdf","download_url":"https://www.academia.edu/attachments/83637858/download_file","bulk_download_file_name":"Biochemical_composition_of_promising_lea.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/83637858/1235-libre.pdf?1649561170=\u0026response-content-disposition=attachment%3B+filename%3DBiochemical_composition_of_promising_lea.pdf\u0026Expires=1732753443\u0026Signature=DXhE6RHiptBKqVz8XVOdb~JMb2M3EV4A0Fyx97dDp7m~cIxFLL9zm~GQl5GiB1eqtYxSjWlfveS~4ndCKBkzHCY9EscjW60kbeUork1TXZMIcpY7YKFo3S3RNc4zAxHBKC~3Zjx92pogZbwUi81hSxA2ZAMqTLwGTHnN6aqXISlk3Ecn5F4q9yUsmd5PneoAqrBbikD~ISZ4OfsSMrVPj90P~fxyIiJtQtPDhKZpAfZpbvB8MQ~hXYb68cWBhq4jiDopizKrI9aUmqKeiJyBU-lSBsse~krYxwkg-zgm2IxnHauWAVBRRv7bEGd6RS1fNcN0LqsWJH7KLUkW1axOBw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[],"urls":[{"id":19302193,"url":"https://journals.ansfoundation.org/index.php/jans/article/download/1290/1235"}]}, dispatcherData: dispatcherData }); 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In this study, biochemical composition of 14 promising genotypes of buckwheat grown in Sangla region of Himachal Pradesh were analysed. The grain weight, moisture content, crude protein, total soluble protein, crude fat (ether extract), ash, crude fibre, carbohydrates, methionine, tryptophan, in vitro protein digestibility and oxalate in genotypes ranged from 18.8 to 26.8g, 10.2 to 10.9%, 10.4 to 15.1%, 9.4 to 13.3%, 1.7 to 2.8%, 1.49 to 2.45%, 6.1 to 9.2 %, 62.0 to 67.9%, 57.9 to 103.4 mg/gN, 62.2 to 79.2 mg/gN, 66.7 to 79.5% and 98 to 152mg/100g, in that order. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="21286579"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/21286579/Effects_of_dry_temperate_climatic_conditions_of_Himachal_Pradesh_on_nutritional_quality_of_buckwheat_Fagopyrum_esculentum_Moench_genotypes"><img alt="Research paper thumbnail of Effects of dry temperate climatic conditions of Himachal Pradesh on nutritional quality of buckwheat (Fagopyrum esculentum Moench) genotypes" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/21286579/Effects_of_dry_temperate_climatic_conditions_of_Himachal_Pradesh_on_nutritional_quality_of_buckwheat_Fagopyrum_esculentum_Moench_genotypes">Effects of dry temperate climatic conditions of Himachal Pradesh on nutritional quality of buckwheat (Fagopyrum esculentum Moench) genotypes</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Buckwheat originated from China and being cultivated all over the world, and has become a promine...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Buckwheat originated from China and being cultivated all over the world, and has become a prominent pseudocereal. Among the pseudocereals (amaranthus, buckwheat and quinoa), buckwheat plant is economically important primarily due to their carbohydrate and protein rich grains, hardiness of plants, short growth span; besides foliage being used as a green vegetable and as an important commercial source of the glycoside rutin used in medicine. In the present study, an attempt was made to evaluate the biochemical constituents of nutritional and nutraceutical significance of fourteen promising genotypes of leaves of common buckwheat grown in Sangla region of Himachal Pradesh by following standard procedures. Wide variations in moisture content, crude protein, fat, ash, crude fibre, carbohydrates, ascorbic acid , oxalate and in vitro protein digestibility were observed to range from 87.4 to 92.2%, 22.4 to 30.4%, 1.8 to 3.7%, 10.5 to 15.4%, 12.0 to 13.9%, 34.8 to 42.4%, 25.0 to 29.2 mg/100g...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="21286579"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="21286579"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 21286579; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=21286579]").text(description); $(".js-view-count[data-work-id=21286579]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 21286579; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='21286579']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 21286579, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=21286579]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":21286579,"title":"Effects of dry temperate climatic conditions of Himachal Pradesh on nutritional quality of buckwheat (Fagopyrum esculentum Moench) genotypes","translated_title":"","metadata":{"abstract":"Buckwheat originated from China and being cultivated all over the world, and has become a prominent pseudocereal. 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In the present study, an attempt was made to evaluate the biochemical constituents of nutritional and nutraceutical significance of fourteen promising genotypes of leaves of common buckwheat grown in Sangla region of Himachal Pradesh by following standard procedures. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> </div><div class="profile--tab_content_container js-tab-pane tab-pane" data-section-id="4514101" id="papers"><div class="js-work-strip profile--work_container" data-work-id="117002744"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/117002744/Seed_Storage_Protein_of_Buckwheat_Genotypes_Grown_in_Dry_Temperate_Climatic_Conditions"><img alt="Research paper thumbnail of Seed Storage Protein of Buckwheat Genotypes Grown in Dry Temperate Climatic Conditions" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/117002744/Seed_Storage_Protein_of_Buckwheat_Genotypes_Grown_in_Dry_Temperate_Climatic_Conditions">Seed Storage Protein of Buckwheat Genotypes Grown in Dry Temperate Climatic Conditions</a></div><div class="wp-workCard_item"><span>Indian Journal of Dryland Agricultural Research and Development</span><span>, 2019</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="117002744"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="117002744"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 117002744; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=117002744]").text(description); $(".js-view-count[data-work-id=117002744]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 117002744; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='117002744']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 117002744, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="112113085"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/112113085/Effect_of_Different_Storage_Containers_and_Duration_on_Biochemical_Constituents_of_Buckwheat_Fagopyrum_esculentum_Moench_Grains"><img alt="Research paper thumbnail of Effect of Different Storage Containers and Duration on Biochemical Constituents of Buckwheat (Fagopyrum esculentum Moench) Grains" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/112113085/Effect_of_Different_Storage_Containers_and_Duration_on_Biochemical_Constituents_of_Buckwheat_Fagopyrum_esculentum_Moench_Grains">Effect of Different Storage Containers and Duration on Biochemical Constituents of Buckwheat (Fagopyrum esculentum Moench) Grains</a></div><div class="wp-workCard_item"><span>Indian Journal of Agricultural Biochemistry</span><span>, 2012</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The effect of storage on biochemical constituents viz. moisture, protein, total sugars and free a...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The effect of storage on biochemical constituents viz. moisture, protein, total sugars and free amino acids of buckwheat grain samples procured from different sources in Himachal Pradesh was studied at an interval of three months for the period of twelve months, which were stored in different storage containers viz. gunny bag, polythene bag and metallic bin. The study indicated that moisture content increased significantly in gunny bags followed by polythene bags at three month of storage. After six month of storage, moisture content marginally decreased both, in gunny and polythene bags possibly due to relatively higher temperature and less relative humidity in the environment in the month of May-June. However, there were slight increases in the moisture content of the sample stored in metallic container after 12 months of storage. Significant, but marginal changes in protein content of all the samples of buckwheat grains in different storage structures was observed at the end of twelve months of storage. With increase in storage period, significant decrease in total sugar content was observed. Significant differences were noticed in the total sugar content in all the samples of buckwheat as well as at different storage period when compared with each other. Significant increase in free amino acids in all the three genotypes structures with increase in storage period was also observed.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="112113085"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="112113085"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 112113085; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=112113085]").text(description); $(".js-view-count[data-work-id=112113085]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 112113085; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='112113085']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 112113085, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=112113085]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":112113085,"title":"Effect of Different Storage Containers and Duration on Biochemical Constituents of Buckwheat (Fagopyrum esculentum Moench) Grains","translated_title":"","metadata":{"abstract":"The effect of storage on biochemical constituents viz. moisture, protein, total sugars and free amino acids of buckwheat grain samples procured from different sources in Himachal Pradesh was studied at an interval of three months for the period of twelve months, which were stored in different storage containers viz. gunny bag, polythene bag and metallic bin. The study indicated that moisture content increased significantly in gunny bags followed by polythene bags at three month of storage. After six month of storage, moisture content marginally decreased both, in gunny and polythene bags possibly due to relatively higher temperature and less relative humidity in the environment in the month of May-June. However, there were slight increases in the moisture content of the sample stored in metallic container after 12 months of storage. Significant, but marginal changes in protein content of all the samples of buckwheat grains in different storage structures was observed at the end of twelve months of storage. With increase in storage period, significant decrease in total sugar content was observed. Significant differences were noticed in the total sugar content in all the samples of buckwheat as well as at different storage period when compared with each other. Significant increase in free amino acids in all the three genotypes structures with increase in storage period was also observed.","publisher":"Diva Enterprises Private Limited","publication_date":{"day":null,"month":null,"year":2012,"errors":{}},"publication_name":"Indian Journal of Agricultural Biochemistry"},"translated_abstract":"The effect of storage on biochemical constituents viz. moisture, protein, total sugars and free amino acids of buckwheat grain samples procured from different sources in Himachal Pradesh was studied at an interval of three months for the period of twelve months, which were stored in different storage containers viz. gunny bag, polythene bag and metallic bin. The study indicated that moisture content increased significantly in gunny bags followed by polythene bags at three month of storage. After six month of storage, moisture content marginally decreased both, in gunny and polythene bags possibly due to relatively higher temperature and less relative humidity in the environment in the month of May-June. However, there were slight increases in the moisture content of the sample stored in metallic container after 12 months of storage. Significant, but marginal changes in protein content of all the samples of buckwheat grains in different storage structures was observed at the end of twelve months of storage. With increase in storage period, significant decrease in total sugar content was observed. Significant differences were noticed in the total sugar content in all the samples of buckwheat as well as at different storage period when compared with each other. Significant increase in free amino acids in all the three genotypes structures with increase in storage period was also observed.","internal_url":"https://www.academia.edu/112113085/Effect_of_Different_Storage_Containers_and_Duration_on_Biochemical_Constituents_of_Buckwheat_Fagopyrum_esculentum_Moench_Grains","translated_internal_url":"","created_at":"2023-12-22T21:02:24.088-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":4354814,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Effect_of_Different_Storage_Containers_and_Duration_on_Biochemical_Constituents_of_Buckwheat_Fagopyrum_esculentum_Moench_Grains","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":4354814,"first_name":"Diksha","middle_initials":null,"last_name":"Dogra","page_name":"DikshaDogra","domain_name":"chd","created_at":"2013-05-28T16:16:52.424-07:00","display_name":"Diksha Dogra","url":"https://chd.academia.edu/DikshaDogra"},"attachments":[],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":139486,"name":"Sugar","url":"https://www.academia.edu/Documents/in/Sugar"},{"id":845678,"name":"Water Content","url":"https://www.academia.edu/Documents/in/Water_Content"}],"urls":[{"id":37600728,"url":"https://www.indianjournals.com/ijor.aspx?target=ijor:ijab\u0026volume=25\u0026issue=1\u0026article=011"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="112113084"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/112113084/Mineral_characteristics_of_buckwheat_Fagopyrum_esculentumMoench_genotypes_grown_in_Sangla_region_of_Himachal_Pradesh"><img alt="Research paper thumbnail of Mineral characteristics of buckwheat (Fagopyrum esculentumMoench) genotypes grown in Sangla region of Himachal Pradesh" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/112113084/Mineral_characteristics_of_buckwheat_Fagopyrum_esculentumMoench_genotypes_grown_in_Sangla_region_of_Himachal_Pradesh">Mineral characteristics of buckwheat (Fagopyrum esculentumMoench) genotypes grown in Sangla region of Himachal Pradesh</a></div><div class="wp-workCard_item"><span>Journal of Hill Agriculture</span><span>, 2014</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The contents of potassium, phosphorus, calcium, magnesium, zinc, manganese, copper, iron and sodi...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The contents of potassium, phosphorus, calcium, magnesium, zinc, manganese, copper, iron and sodium in various samples of buckwheat were analyzed. Wide variations in potassium, phospohorus, calcium, magnesium, zinc, manganese, copper, iron and sodium ranged from 441.3 to 576.3 mg/100g, 242.9 to 370 mg/100g, 50.6 to 95.5 mg/100g, 186.5 to 303 mg/100g, 1.9 to 4.2 mg/100g, 1.1 to 1.7 mg/100g, 0.62 to 0.80 mg/100g, 3 to 4.4 mg/100g and 9.3 to 20.8 mg/100g, in that order. There were variations in the contents of these minerals among various buckwheat samples examined. Nutritional contribution of buckwheat as a dietary source of these minerals was estimated.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="112113084"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="112113084"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 112113084; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=112113084]").text(description); $(".js-view-count[data-work-id=112113084]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 112113084; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='112113084']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 112113084, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=112113084]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":112113084,"title":"Mineral characteristics of buckwheat (Fagopyrum esculentumMoench) genotypes grown in Sangla region of Himachal Pradesh","translated_title":"","metadata":{"abstract":"The contents of potassium, phosphorus, calcium, magnesium, zinc, manganese, copper, iron and sodium in various samples of buckwheat were analyzed. Wide variations in potassium, phospohorus, calcium, magnesium, zinc, manganese, copper, iron and sodium ranged from 441.3 to 576.3 mg/100g, 242.9 to 370 mg/100g, 50.6 to 95.5 mg/100g, 186.5 to 303 mg/100g, 1.9 to 4.2 mg/100g, 1.1 to 1.7 mg/100g, 0.62 to 0.80 mg/100g, 3 to 4.4 mg/100g and 9.3 to 20.8 mg/100g, in that order. There were variations in the contents of these minerals among various buckwheat samples examined. Nutritional contribution of buckwheat as a dietary source of these minerals was estimated.","publisher":"Diva Enterprises Private Limited","publication_date":{"day":null,"month":null,"year":2014,"errors":{}},"publication_name":"Journal of Hill Agriculture"},"translated_abstract":"The contents of potassium, phosphorus, calcium, magnesium, zinc, manganese, copper, iron and sodium in various samples of buckwheat were analyzed. Wide variations in potassium, phospohorus, calcium, magnesium, zinc, manganese, copper, iron and sodium ranged from 441.3 to 576.3 mg/100g, 242.9 to 370 mg/100g, 50.6 to 95.5 mg/100g, 186.5 to 303 mg/100g, 1.9 to 4.2 mg/100g, 1.1 to 1.7 mg/100g, 0.62 to 0.80 mg/100g, 3 to 4.4 mg/100g and 9.3 to 20.8 mg/100g, in that order. There were variations in the contents of these minerals among various buckwheat samples examined. Nutritional contribution of buckwheat as a dietary source of these minerals was estimated.","internal_url":"https://www.academia.edu/112113084/Mineral_characteristics_of_buckwheat_Fagopyrum_esculentumMoench_genotypes_grown_in_Sangla_region_of_Himachal_Pradesh","translated_internal_url":"","created_at":"2023-12-22T21:02:23.897-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":4354814,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Mineral_characteristics_of_buckwheat_Fagopyrum_esculentumMoench_genotypes_grown_in_Sangla_region_of_Himachal_Pradesh","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":4354814,"first_name":"Diksha","middle_initials":null,"last_name":"Dogra","page_name":"DikshaDogra","domain_name":"chd","created_at":"2013-05-28T16:16:52.424-07:00","display_name":"Diksha Dogra","url":"https://chd.academia.edu/DikshaDogra"},"attachments":[],"research_interests":[{"id":657,"name":"Veterinary Medicine","url":"https://www.academia.edu/Documents/in/Veterinary_Medicine"},{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology"},{"id":4358967,"name":"Hill agriculture","url":"https://www.academia.edu/Documents/in/Hill_agriculture"}],"urls":[{"id":37600727,"url":"https://doi.org/10.5958/2230-7338.2014.00836.2"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="112113083"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/112113083/Biochemical_composition_of_promising_leaves_genotypes_of_buckwheat_grown_in_Himachal_Pradesh"><img alt="Research paper thumbnail of Biochemical composition of promising leaves genotypes of buckwheat grown in Himachal Pradesh" class="work-thumbnail" src="https://attachments.academia-assets.com/109443858/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/112113083/Biochemical_composition_of_promising_leaves_genotypes_of_buckwheat_grown_in_Himachal_Pradesh">Biochemical composition of promising leaves genotypes of buckwheat grown in Himachal Pradesh</a></div><div class="wp-workCard_item"><span>Journal of Applied and Natural Science</span><span>, Jun 1, 2017</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="45c2b6dac49d2e6021e0ba5423878e80" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":109443858,"asset_id":112113083,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/109443858/download_file?st=MTczMjc0OTg0Myw4LjIyMi4yMDguMTQ2&st=MTczMjc0OTg0Myw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="112113083"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="112113083"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 112113083; 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dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "45c2b6dac49d2e6021e0ba5423878e80" } } $('.js-work-strip[data-work-id=112113083]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":112113083,"title":"Biochemical composition of promising leaves genotypes of buckwheat grown in Himachal Pradesh","translated_title":"","metadata":{"publisher":"Applied and Natural Science Foundation","grobid_abstract":"Buckwheat originated from China and being cultivated all over the world, and has become a prominent pseudocereal. Among the pseudocereals (amaranthus, buckwheat and quinoa), buckwheat plant is economically important primarily due to their carbohydrate and protein rich grains, short growth span; besides foliage being used as a green vegetable and commercial source of the glycoside rutin used in medicine. In the present study, an attempt was made to evaluate the biochemical constituents of nutritional and nutraceutical significance of fourteen promising leaves genotypes of common buckwheat grown in Sangla region by following standard procedures. Wide variations in moisture content, crude protein, fat, ash, crude fiber, carbohydrates, ascorbic acid, oxalate and in vitro protein digestibility were observed to range from 87.4 to 92.2 %, 22.4 to 30.4 %, 1.8 to 3.7 %, 10.6 to 15.4 %, 12.0 to 13.9 %, 34.8 to 42.4 %, 25.0 to 29.2 mg/100g, 1375 to 1390 mg/100g and 53.4 to 65.1 % in that order. The content of minerals such as potassium, phosphorus, calcium, magnesium, zinc, manganese and copper varied from 1767.5 to 2035.0 mg/100g, 808 to 910 mg/100g, 394 to 409 mg/100g, 232.0 to 248.2 mg/100g, 3.1 to 6.1 mg/100g, 20.4 to 29.8 mg/100g and 0.2 to 1.4 mg/100g respectively. Based on cumulative grading done in respect of nutritionally desirable quality i.e., protein, ash, crude fiber, carbohydrates, ascorbic acid, in vitro protein digestibility, calcium, phosphorus, iron and oxalate content, the genotype IC-323731 followed by Kullugangetri and VL-27 emerged out to be overall superior versatile cultivars for cultivation under dry temperate climate.","publication_date":{"day":1,"month":6,"year":2017,"errors":{}},"publication_name":"Journal of Applied and Natural 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Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":10456,"name":"Protein","url":"https://www.academia.edu/Documents/in/Protein"},{"id":160656,"name":"Potassium","url":"https://www.academia.edu/Documents/in/Potassium"},{"id":210101,"name":"Buckwheat","url":"https://www.academia.edu/Documents/in/Buckwheat"},{"id":352756,"name":"Oxalates","url":"https://www.academia.edu/Documents/in/Oxalates"},{"id":352757,"name":"Ascorbic Acid","url":"https://www.academia.edu/Documents/in/Ascorbic_Acid"},{"id":609249,"name":"CARBOHYDRATES","url":"https://www.academia.edu/Documents/in/CARBOHYDRATES"},{"id":2928253,"name":"Rutin","url":"https://www.academia.edu/Documents/in/Rutin"}],"urls":[{"id":37600726,"url":"https://journals.ansfoundation.org/index.php/jans/article/download/1290/1235"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="112113082"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/112113082/Common_Buckwheat_Nutritional_Profiling_of_Grains"><img alt="Research paper thumbnail of Common Buckwheat: Nutritional Profiling of Grains" class="work-thumbnail" src="https://attachments.academia-assets.com/109443878/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/112113082/Common_Buckwheat_Nutritional_Profiling_of_Grains">Common Buckwheat: Nutritional Profiling of Grains</a></div><div class="wp-workCard_item"><span>Journal of Dairying, Foods & Home Sciences</span><span>, Dec 26, 2019</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="8e05dd8da48f1da7f41d82e66f1ab8c9" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":109443878,"asset_id":112113082,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/109443878/download_file?st=MTczMjc0OTg0Myw4LjIyMi4yMDguMTQ2&st=MTczMjc0OTg0Myw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="112113082"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span 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});</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 112113082, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "8e05dd8da48f1da7f41d82e66f1ab8c9" } } $('.js-work-strip[data-work-id=112113082]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":112113082,"title":"Common Buckwheat: Nutritional Profiling of Grains","translated_title":"","metadata":{"publisher":"Agricultural Research Communication Center","grobid_abstract":"Buckwheat is economically important smaller millet grown primarily for carbohydrates and protein content. In this study, biochemical composition of 14 promising genotypes of buckwheat grown in Sangla region of Himachal Pradesh were analysed. The grain weight, moisture content, crude protein, total soluble protein, crude fat (ether extract), ash, crude fibre, carbohydrates, methionine, tryptophan, in vitro protein digestibility and oxalate in genotypes ranged from 18.8 to 26.8g, 10.2 to 10.9%, 10.4 to 15.1%, 9.4 to 13.3%, 1.7 to 2.8%, 1.49 to 2.45%, 6.1 to 9.2 %, 62.0 to 67.9%, 57.9 to 103.4 mg/gN, 62.2 to 79.2 mg/gN, 66.7 to 79.5% and 98 to 152mg/100g, in that order. Based on cumulative grading of nutritionally desirable qualities, the genotypes VL-27 and PRB-9001 followed by S-B-201 proved superior cultivars.","publication_date":{"day":26,"month":12,"year":2019,"errors":{}},"publication_name":"Journal of Dairying, Foods \u0026 Home Sciences","grobid_abstract_attachment_id":109443878},"translated_abstract":null,"internal_url":"https://www.academia.edu/112113082/Common_Buckwheat_Nutritional_Profiling_of_Grains","translated_internal_url":"","created_at":"2023-12-22T21:02:23.340-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":4354814,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":109443878,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/109443878/thumbnails/1.jpg","file_name":"Final-attachment-published-DR-1480.pdf","download_url":"https://www.academia.edu/attachments/109443878/download_file?st=MTczMjc0OTg0Myw4LjIyMi4yMDguMTQ2&st=MTczMjc0OTg0Myw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Common_Buckwheat_Nutritional_Profiling_o.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/109443878/Final-attachment-published-DR-1480-libre.pdf?1703310482=\u0026response-content-disposition=attachment%3B+filename%3DCommon_Buckwheat_Nutritional_Profiling_o.pdf\u0026Expires=1732753443\u0026Signature=X5wBHlMfJuymJAnAoxWHnEPGSsd6ScRD4VoHdLK3-fv73aozYq-MlaVNJZw1-wMApA7iLPqiKo9gA3lp7oV2i800eaZfyhJIMCORUE-vG9ZYxNefYme9yp8-l~G9gfDzd2N7oo3PlMFuC8dlBuh6qZXDUcJ2WCfcveR04fXWjO1l4aGd4hXtSVRg86BoG7LhQ4fJK7RJUbtO3twXp-n9fOtt2Y700mbCe0jXqyZhaRaEtcJUkznesD~8hTrahLmlIO3JkqI37-swWshnZcbBSq5PShPLn5cUV7PywRyo3nvjojc5tP2Vq~MB9qsJXym0b5Xjzpri9YzuKuiCwEr4gA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Common_Buckwheat_Nutritional_Profiling_of_Grains","translated_slug":"","page_count":8,"language":"en","content_type":"Work","owner":{"id":4354814,"first_name":"Diksha","middle_initials":null,"last_name":"Dogra","page_name":"DikshaDogra","domain_name":"chd","created_at":"2013-05-28T16:16:52.424-07:00","display_name":"Diksha Dogra","url":"https://chd.academia.edu/DikshaDogra"},"attachments":[{"id":109443878,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/109443878/thumbnails/1.jpg","file_name":"Final-attachment-published-DR-1480.pdf","download_url":"https://www.academia.edu/attachments/109443878/download_file?st=MTczMjc0OTg0Myw4LjIyMi4yMDguMTQ2&st=MTczMjc0OTg0Myw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Common_Buckwheat_Nutritional_Profiling_o.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/109443878/Final-attachment-published-DR-1480-libre.pdf?1703310482=\u0026response-content-disposition=attachment%3B+filename%3DCommon_Buckwheat_Nutritional_Profiling_o.pdf\u0026Expires=1732753443\u0026Signature=X5wBHlMfJuymJAnAoxWHnEPGSsd6ScRD4VoHdLK3-fv73aozYq-MlaVNJZw1-wMApA7iLPqiKo9gA3lp7oV2i800eaZfyhJIMCORUE-vG9ZYxNefYme9yp8-l~G9gfDzd2N7oo3PlMFuC8dlBuh6qZXDUcJ2WCfcveR04fXWjO1l4aGd4hXtSVRg86BoG7LhQ4fJK7RJUbtO3twXp-n9fOtt2Y700mbCe0jXqyZhaRaEtcJUkznesD~8hTrahLmlIO3JkqI37-swWshnZcbBSq5PShPLn5cUV7PywRyo3nvjojc5tP2Vq~MB9qsJXym0b5Xjzpri9YzuKuiCwEr4gA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":202225,"name":"Tryptophan","url":"https://www.academia.edu/Documents/in/Tryptophan"},{"id":419369,"name":"Methionine","url":"https://www.academia.edu/Documents/in/Methionine"}],"urls":[{"id":37600725,"url":"https://doi.org/10.18805/ajdfr.dr-1480"}]}, dispatcherData: dispatcherData }); 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Comparative performance of common buckwheat with major cereals and pseudocereals revealed the satisfactory presence of methionine, tryptophan, in vitro protein digestibility, crude fibre, ash, carbohydrates and protein content. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="81128895"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/81128895/Quality_Components_in_Broccoli_Heads_Harvested_at_Different_Stages_of_Maturity"><img alt="Research paper thumbnail of Quality Components in Broccoli Heads Harvested at Different Stages of Maturity" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/81128895/Quality_Components_in_Broccoli_Heads_Harvested_at_Different_Stages_of_Maturity">Quality Components in Broccoli Heads Harvested at Different Stages of Maturity</a></div><div class="wp-workCard_item"><span>Indian Journal of Agricultural Biochemistry</span><span>, 2009</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The fresh edible portion of heads of four cultivars of broccoli was evaluated for various biochem...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The fresh edible portion of heads of four cultivars of broccoli was evaluated for various biochemical constituents at pre-harvest, harvest and post-harvest stages. Wide variation in quality parameters viz., moisture, protein, total lipids, carbohydrates, total chlorophyll, total carotenoids, ascorbic acid, total phenols, glucosinolates, calcium, iron, sodium, potassium and phosphorus content was observed to range from 89.09 to 89.49%, 2.08 to 2.71%, 183.3 to 196.9 mg/100g, 4.2 to 4.6%, 0.06 to 0.23 mg/g, 0.10 to 0.60 mg/g, 50.69 to 69.40 mg/100g, 0.58 to 0.89%, 125.5 to 249.2 mg/100g, 46.93 to 76.90 mg/100g, 0.70 to 1.10 mg/100g, 17.00 to 21.00 mg/100g, 117.31 to 318.00 mg/100g and 47.00 to 74.00 mg/100g at pre-harvest stage and 89.56 to 91.24%, 3.16 to 3.86%, 243.3 to 288.3 mg/100g, 5.4 to 5.6%, 0.13 to 0.42 mg/g, 0.36 to 1.40 mg/g, 58.80 to 81.31 mg/100g, 0.87 to 1.18%, 264.1 to 344.2 mg/100g, 54.00 to 79.88 mg/100g, 0.90 to 1.61 mg/100g, 23.00 to 26.00 mg/100g, 123.82 to 324.66 m...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="81128895"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="81128895"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 81128895; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=81128895]").text(description); $(".js-view-count[data-work-id=81128895]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 81128895; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='81128895']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 81128895, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=81128895]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":81128895,"title":"Quality Components in Broccoli Heads Harvested at Different Stages of Maturity","translated_title":"","metadata":{"abstract":"The fresh edible portion of heads of four cultivars of broccoli was evaluated for various biochemical constituents at pre-harvest, harvest and post-harvest stages. Wide variation in quality parameters viz., moisture, protein, total lipids, carbohydrates, total chlorophyll, total carotenoids, ascorbic acid, total phenols, glucosinolates, calcium, iron, sodium, potassium and phosphorus content was observed to range from 89.09 to 89.49%, 2.08 to 2.71%, 183.3 to 196.9 mg/100g, 4.2 to 4.6%, 0.06 to 0.23 mg/g, 0.10 to 0.60 mg/g, 50.69 to 69.40 mg/100g, 0.58 to 0.89%, 125.5 to 249.2 mg/100g, 46.93 to 76.90 mg/100g, 0.70 to 1.10 mg/100g, 17.00 to 21.00 mg/100g, 117.31 to 318.00 mg/100g and 47.00 to 74.00 mg/100g at pre-harvest stage and 89.56 to 91.24%, 3.16 to 3.86%, 243.3 to 288.3 mg/100g, 5.4 to 5.6%, 0.13 to 0.42 mg/g, 0.36 to 1.40 mg/g, 58.80 to 81.31 mg/100g, 0.87 to 1.18%, 264.1 to 344.2 mg/100g, 54.00 to 79.88 mg/100g, 0.90 to 1.61 mg/100g, 23.00 to 26.00 mg/100g, 123.82 to 324.66 m...","publication_date":{"day":null,"month":null,"year":2009,"errors":{}},"publication_name":"Indian Journal of Agricultural Biochemistry"},"translated_abstract":"The fresh edible portion of heads of four cultivars of broccoli was evaluated for various biochemical constituents at pre-harvest, harvest and post-harvest stages. Wide variation in quality parameters viz., moisture, protein, total lipids, carbohydrates, total chlorophyll, total carotenoids, ascorbic acid, total phenols, glucosinolates, calcium, iron, sodium, potassium and phosphorus content was observed to range from 89.09 to 89.49%, 2.08 to 2.71%, 183.3 to 196.9 mg/100g, 4.2 to 4.6%, 0.06 to 0.23 mg/g, 0.10 to 0.60 mg/g, 50.69 to 69.40 mg/100g, 0.58 to 0.89%, 125.5 to 249.2 mg/100g, 46.93 to 76.90 mg/100g, 0.70 to 1.10 mg/100g, 17.00 to 21.00 mg/100g, 117.31 to 318.00 mg/100g and 47.00 to 74.00 mg/100g at pre-harvest stage and 89.56 to 91.24%, 3.16 to 3.86%, 243.3 to 288.3 mg/100g, 5.4 to 5.6%, 0.13 to 0.42 mg/g, 0.36 to 1.40 mg/g, 58.80 to 81.31 mg/100g, 0.87 to 1.18%, 264.1 to 344.2 mg/100g, 54.00 to 79.88 mg/100g, 0.90 to 1.61 mg/100g, 23.00 to 26.00 mg/100g, 123.82 to 324.66 m...","internal_url":"https://www.academia.edu/81128895/Quality_Components_in_Broccoli_Heads_Harvested_at_Different_Stages_of_Maturity","translated_internal_url":"","created_at":"2022-06-09T18:56:42.606-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":4354814,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Quality_Components_in_Broccoli_Heads_Harvested_at_Different_Stages_of_Maturity","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":4354814,"first_name":"Diksha","middle_initials":null,"last_name":"Dogra","page_name":"DikshaDogra","domain_name":"chd","created_at":"2013-05-28T16:16:52.424-07:00","display_name":"Diksha Dogra","url":"https://chd.academia.edu/DikshaDogra"},"attachments":[],"research_interests":[{"id":1042,"name":"Horticulture","url":"https://www.academia.edu/Documents/in/Horticulture"},{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology"},{"id":707204,"name":"Psychological Maturity","url":"https://www.academia.edu/Documents/in/Psychological_Maturity"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="81128894"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/81128894/Effect_of_Different_Storage_Containers_and_Duration_on_Biochemical_Constituents_of_Buckwheat_Fagopyrum_esculentum_Moench_Grains"><img alt="Research paper thumbnail of Effect of Different Storage Containers and Duration on Biochemical Constituents of Buckwheat (Fagopyrum esculentum Moench) Grains" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/81128894/Effect_of_Different_Storage_Containers_and_Duration_on_Biochemical_Constituents_of_Buckwheat_Fagopyrum_esculentum_Moench_Grains">Effect of Different Storage Containers and Duration on Biochemical Constituents of Buckwheat (Fagopyrum esculentum Moench) Grains</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The effect of storage on biochemical constituents viz. moisture, protein, total sugars and free a...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The effect of storage on biochemical constituents viz. moisture, protein, total sugars and free amino acids of buckwheat grain samples procured from different sources in Himachal Pradesh was studied at an interval of three months for the period of twelve months, which were stored in different storage containers viz. gunny bag, polythene bag and metallic bin. The study indicated that moisture content increased significantly in gunny bags followed by polythene bags at three month of storage. After six month of storage, moisture content marginally decreased both, in gunny and polythene bags possibly due to relatively higher temperature and less relative humidity in the environment in the month of May-June. However, there were slight increases in the moisture content of the sample stored in metallic container after 12 months of storage. Significant, but marginal changes in protein content of all the samples of buckwheat grains in different storage structures was observed at the end of t...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="81128894"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="81128894"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 81128894; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=81128894]").text(description); $(".js-view-count[data-work-id=81128894]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 81128894; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='81128894']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 81128894, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=81128894]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":81128894,"title":"Effect of Different Storage Containers and Duration on Biochemical Constituents of Buckwheat (Fagopyrum esculentum Moench) Grains","translated_title":"","metadata":{"abstract":"The effect of storage on biochemical constituents viz. moisture, protein, total sugars and free amino acids of buckwheat grain samples procured from different sources in Himachal Pradesh was studied at an interval of three months for the period of twelve months, which were stored in different storage containers viz. gunny bag, polythene bag and metallic bin. The study indicated that moisture content increased significantly in gunny bags followed by polythene bags at three month of storage. After six month of storage, moisture content marginally decreased both, in gunny and polythene bags possibly due to relatively higher temperature and less relative humidity in the environment in the month of May-June. However, there were slight increases in the moisture content of the sample stored in metallic container after 12 months of storage. Significant, but marginal changes in protein content of all the samples of buckwheat grains in different storage structures was observed at the end of t...","publication_date":{"day":null,"month":null,"year":2012,"errors":{}}},"translated_abstract":"The effect of storage on biochemical constituents viz. moisture, protein, total sugars and free amino acids of buckwheat grain samples procured from different sources in Himachal Pradesh was studied at an interval of three months for the period of twelve months, which were stored in different storage containers viz. gunny bag, polythene bag and metallic bin. The study indicated that moisture content increased significantly in gunny bags followed by polythene bags at three month of storage. After six month of storage, moisture content marginally decreased both, in gunny and polythene bags possibly due to relatively higher temperature and less relative humidity in the environment in the month of May-June. However, there were slight increases in the moisture content of the sample stored in metallic container after 12 months of storage. Significant, but marginal changes in protein content of all the samples of buckwheat grains in different storage structures was observed at the end of t...","internal_url":"https://www.academia.edu/81128894/Effect_of_Different_Storage_Containers_and_Duration_on_Biochemical_Constituents_of_Buckwheat_Fagopyrum_esculentum_Moench_Grains","translated_internal_url":"","created_at":"2022-06-09T18:56:42.523-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":4354814,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Effect_of_Different_Storage_Containers_and_Duration_on_Biochemical_Constituents_of_Buckwheat_Fagopyrum_esculentum_Moench_Grains","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":4354814,"first_name":"Diksha","middle_initials":null,"last_name":"Dogra","page_name":"DikshaDogra","domain_name":"chd","created_at":"2013-05-28T16:16:52.424-07:00","display_name":"Diksha Dogra","url":"https://chd.academia.edu/DikshaDogra"},"attachments":[],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="81128893"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/81128893/Biochemical_Composition_of_Some_Promising_Genotypes_of_Pseudocereals_and_Food_Legumes_of_Himachal_Pradesh"><img alt="Research paper thumbnail of Biochemical Composition of Some Promising Genotypes of Pseudocereals and Food Legumes of Himachal Pradesh" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/81128893/Biochemical_Composition_of_Some_Promising_Genotypes_of_Pseudocereals_and_Food_Legumes_of_Himachal_Pradesh">Biochemical Composition of Some Promising Genotypes of Pseudocereals and Food Legumes of Himachal Pradesh</a></div><div class="wp-workCard_item"><span>Journal of Functional And Environmental Botany</span><span>, 2017</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="81128893"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="81128893"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 81128893; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="81128887"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/81128887/Nutritive_value_of_tatary_buckwheat_Fagopyrum_tataricum_Gaertn_from_Himachal_Pradesh"><img alt="Research paper thumbnail of Nutritive value of tatary buckwheat (Fagopyrum tataricum Gaertn) from Himachal Pradesh" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/81128887/Nutritive_value_of_tatary_buckwheat_Fagopyrum_tataricum_Gaertn_from_Himachal_Pradesh">Nutritive value of tatary buckwheat (Fagopyrum tataricum Gaertn) from Himachal Pradesh</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">A study on proximate composition of 16 genotypes/varieties of dry, mature grains of tatary buck w...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">A study on proximate composition of 16 genotypes/varieties of dry, mature grains of tatary buck wheat from sangla region of Himachal Pradesh was undertaken. The crude protein content ranged from 9.5 to 12.1%, crude fat from 1.6 to 2.6%, crude fibre from 7.6 to 9%, ash content from 1.6 to 4.9% and carbohydrates from 59.5 to 66.6%. Methionine, tryptophan, in vitro protein digestibility, total phenols and oxalate contents were from 80.4 to 93.1 mg/g, 48.2 to 71.2 mg/g, 70.3 to 76.9%, 0.54 to 0.84% and 106.7 to 155mg/100g, respectively.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="81128887"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="81128887"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 81128887; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=81128887]").text(description); $(".js-view-count[data-work-id=81128887]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 81128887; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='81128887']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 81128887, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=81128887]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":81128887,"title":"Nutritive value of tatary buckwheat (Fagopyrum tataricum Gaertn) from Himachal Pradesh","translated_title":"","metadata":{"abstract":"A study on proximate composition of 16 genotypes/varieties of dry, mature grains of tatary buck wheat from sangla region of Himachal Pradesh was undertaken. The crude protein content ranged from 9.5 to 12.1%, crude fat from 1.6 to 2.6%, crude fibre from 7.6 to 9%, ash content from 1.6 to 4.9% and carbohydrates from 59.5 to 66.6%. Methionine, tryptophan, in vitro protein digestibility, total phenols and oxalate contents were from 80.4 to 93.1 mg/g, 48.2 to 71.2 mg/g, 70.3 to 76.9%, 0.54 to 0.84% and 106.7 to 155mg/100g, respectively.","publication_date":{"day":null,"month":null,"year":2015,"errors":{}}},"translated_abstract":"A study on proximate composition of 16 genotypes/varieties of dry, mature grains of tatary buck wheat from sangla region of Himachal Pradesh was undertaken. The crude protein content ranged from 9.5 to 12.1%, crude fat from 1.6 to 2.6%, crude fibre from 7.6 to 9%, ash content from 1.6 to 4.9% and carbohydrates from 59.5 to 66.6%. Methionine, tryptophan, in vitro protein digestibility, total phenols and oxalate contents were from 80.4 to 93.1 mg/g, 48.2 to 71.2 mg/g, 70.3 to 76.9%, 0.54 to 0.84% and 106.7 to 155mg/100g, respectively.","internal_url":"https://www.academia.edu/81128887/Nutritive_value_of_tatary_buckwheat_Fagopyrum_tataricum_Gaertn_from_Himachal_Pradesh","translated_internal_url":"","created_at":"2022-06-09T18:56:25.853-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":4354814,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Nutritive_value_of_tatary_buckwheat_Fagopyrum_tataricum_Gaertn_from_Himachal_Pradesh","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":4354814,"first_name":"Diksha","middle_initials":null,"last_name":"Dogra","page_name":"DikshaDogra","domain_name":"chd","created_at":"2013-05-28T16:16:52.424-07:00","display_name":"Diksha Dogra","url":"https://chd.academia.edu/DikshaDogra"},"attachments":[],"research_interests":[{"id":2212234,"name":"Fagopyrum tataricum","url":"https://www.academia.edu/Documents/in/Fagopyrum_tataricum"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="75955779"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/75955779/Biochemical_composition_of_promising_leaves_genotypes_of_buckwheat_grown_in_Himachal_Pradesh"><img alt="Research paper thumbnail of Biochemical composition of promising leaves genotypes of buckwheat grown in Himachal Pradesh" class="work-thumbnail" src="https://attachments.academia-assets.com/83637859/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/75955779/Biochemical_composition_of_promising_leaves_genotypes_of_buckwheat_grown_in_Himachal_Pradesh">Biochemical composition of promising leaves genotypes of buckwheat grown in Himachal Pradesh</a></div><div class="wp-workCard_item"><span>Journal of Applied and Natural Science</span><span>, 2017</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Buckwheat originated from China and being cultivated all over the world, and has become a promine...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Buckwheat originated from China and being cultivated all over the world, and has become a prominent pseudocereal. Among the pseudocereals (amaranthus, buckwheat and quinoa), buckwheat plant is economically important primarily due to their carbohydrate and protein rich grains, short growth span; besides foliage being used as a green vegetable and commercial source of the glycoside rutin used in medicine. In the present study, an attempt was made to evaluate the biochemical constituents of nutritional and nutraceutical significance of fourteen promising leaves genotypes of common buckwheat grown in Sangla region by following standard procedures. Wide variations in moisture content, crude protein, fat, ash, crude fiber, carbohydrates, ascorbic acid, oxalate and in vitro protein digestibility were observed to range from 87.4 to 92.2 %, 22.4 to 30.4 %, 1.8 to 3.7 %, 10.6 to 15.4 %, 12.0 to 13.9 %, 34.8 to 42.4 %, 25.0 to 29.2 mg/100g, 1375 to 1390 mg/100g and 53.4 to 65.1 % in that order...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="518b09b7d1ec2d803756d3c0616aa873" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":83637859,"asset_id":75955779,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/83637859/download_file?st=MTczMjc0OTg0Myw4LjIyMi4yMDguMTQ2&st=MTczMjc0OTg0Myw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="75955779"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="75955779"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 75955779; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=75955779]").text(description); $(".js-view-count[data-work-id=75955779]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 75955779; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='75955779']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 75955779, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "518b09b7d1ec2d803756d3c0616aa873" } } $('.js-work-strip[data-work-id=75955779]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":75955779,"title":"Biochemical composition of promising leaves genotypes of buckwheat grown in Himachal Pradesh","translated_title":"","metadata":{"abstract":"Buckwheat originated from China and being cultivated all over the world, and has become a prominent pseudocereal. Among the pseudocereals (amaranthus, buckwheat and quinoa), buckwheat plant is economically important primarily due to their carbohydrate and protein rich grains, short growth span; besides foliage being used as a green vegetable and commercial source of the glycoside rutin used in medicine. In the present study, an attempt was made to evaluate the biochemical constituents of nutritional and nutraceutical significance of fourteen promising leaves genotypes of common buckwheat grown in Sangla region by following standard procedures. Wide variations in moisture content, crude protein, fat, ash, crude fiber, carbohydrates, ascorbic acid, oxalate and in vitro protein digestibility were observed to range from 87.4 to 92.2 %, 22.4 to 30.4 %, 1.8 to 3.7 %, 10.6 to 15.4 %, 12.0 to 13.9 %, 34.8 to 42.4 %, 25.0 to 29.2 mg/100g, 1375 to 1390 mg/100g and 53.4 to 65.1 % in that order...","publisher":"ANSF Publications","publication_date":{"day":null,"month":null,"year":2017,"errors":{}},"publication_name":"Journal of Applied and Natural Science"},"translated_abstract":"Buckwheat originated from China and being cultivated all over the world, and has become a prominent pseudocereal. Among the pseudocereals (amaranthus, buckwheat and quinoa), buckwheat plant is economically important primarily due to their carbohydrate and protein rich grains, short growth span; besides foliage being used as a green vegetable and commercial source of the glycoside rutin used in medicine. In the present study, an attempt was made to evaluate the biochemical constituents of nutritional and nutraceutical significance of fourteen promising leaves genotypes of common buckwheat grown in Sangla region by following standard procedures. Wide variations in moisture content, crude protein, fat, ash, crude fiber, carbohydrates, ascorbic acid, oxalate and in vitro protein digestibility were observed to range from 87.4 to 92.2 %, 22.4 to 30.4 %, 1.8 to 3.7 %, 10.6 to 15.4 %, 12.0 to 13.9 %, 34.8 to 42.4 %, 25.0 to 29.2 mg/100g, 1375 to 1390 mg/100g and 53.4 to 65.1 % in that order...","internal_url":"https://www.academia.edu/75955779/Biochemical_composition_of_promising_leaves_genotypes_of_buckwheat_grown_in_Himachal_Pradesh","translated_internal_url":"","created_at":"2022-04-09T20:11:38.742-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":4354814,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":83637859,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/83637859/thumbnails/1.jpg","file_name":"1235.pdf","download_url":"https://www.academia.edu/attachments/83637859/download_file?st=MTczMjc0OTg0Myw4LjIyMi4yMDguMTQ2&st=MTczMjc0OTg0Myw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Biochemical_composition_of_promising_lea.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/83637859/1235-libre.pdf?1649561170=\u0026response-content-disposition=attachment%3B+filename%3DBiochemical_composition_of_promising_lea.pdf\u0026Expires=1732753443\u0026Signature=JFDlyLudrWyh8QZHqWdyEsagiYfaZyhs0XUnRHI5AQ8WXdDnOwMEdSWAWe3qzKDtQb3VcPF86i--Q7jVvUP5zDeGFjUdX1C82OU7J9uX5OxMJ5VbdDjXWLWJWmWufHmJiYGq3WSgWz8my5y6T5tdrCC2RoHe4GaDWts0NGixKsL~nUNCMJEU1QKo78iUamsGfEQSU608hgF6s4Ux~tApyPwLMt68MBHW00v7~zRbpEuq~I~yqfpi2xS628BSGocaggxZJ~5SUxYJJrilHtCz1YEhu6m635Q9kXEVj8q~gQmFv8aLqMnt3EnWxN-WaQDR60aMgagkHHyKw2P1pJeXdA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Biochemical_composition_of_promising_leaves_genotypes_of_buckwheat_grown_in_Himachal_Pradesh","translated_slug":"","page_count":4,"language":"en","content_type":"Work","owner":{"id":4354814,"first_name":"Diksha","middle_initials":null,"last_name":"Dogra","page_name":"DikshaDogra","domain_name":"chd","created_at":"2013-05-28T16:16:52.424-07:00","display_name":"Diksha Dogra","url":"https://chd.academia.edu/DikshaDogra"},"attachments":[{"id":83637859,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/83637859/thumbnails/1.jpg","file_name":"1235.pdf","download_url":"https://www.academia.edu/attachments/83637859/download_file?st=MTczMjc0OTg0Myw4LjIyMi4yMDguMTQ2&st=MTczMjc0OTg0Myw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Biochemical_composition_of_promising_lea.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/83637859/1235-libre.pdf?1649561170=\u0026response-content-disposition=attachment%3B+filename%3DBiochemical_composition_of_promising_lea.pdf\u0026Expires=1732753443\u0026Signature=JFDlyLudrWyh8QZHqWdyEsagiYfaZyhs0XUnRHI5AQ8WXdDnOwMEdSWAWe3qzKDtQb3VcPF86i--Q7jVvUP5zDeGFjUdX1C82OU7J9uX5OxMJ5VbdDjXWLWJWmWufHmJiYGq3WSgWz8my5y6T5tdrCC2RoHe4GaDWts0NGixKsL~nUNCMJEU1QKo78iUamsGfEQSU608hgF6s4Ux~tApyPwLMt68MBHW00v7~zRbpEuq~I~yqfpi2xS628BSGocaggxZJ~5SUxYJJrilHtCz1YEhu6m635Q9kXEVj8q~gQmFv8aLqMnt3EnWxN-WaQDR60aMgagkHHyKw2P1pJeXdA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"},{"id":83637858,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/83637858/thumbnails/1.jpg","file_name":"1235.pdf","download_url":"https://www.academia.edu/attachments/83637858/download_file","bulk_download_file_name":"Biochemical_composition_of_promising_lea.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/83637858/1235-libre.pdf?1649561170=\u0026response-content-disposition=attachment%3B+filename%3DBiochemical_composition_of_promising_lea.pdf\u0026Expires=1732753443\u0026Signature=DXhE6RHiptBKqVz8XVOdb~JMb2M3EV4A0Fyx97dDp7m~cIxFLL9zm~GQl5GiB1eqtYxSjWlfveS~4ndCKBkzHCY9EscjW60kbeUork1TXZMIcpY7YKFo3S3RNc4zAxHBKC~3Zjx92pogZbwUi81hSxA2ZAMqTLwGTHnN6aqXISlk3Ecn5F4q9yUsmd5PneoAqrBbikD~ISZ4OfsSMrVPj90P~fxyIiJtQtPDhKZpAfZpbvB8MQ~hXYb68cWBhq4jiDopizKrI9aUmqKeiJyBU-lSBsse~krYxwkg-zgm2IxnHauWAVBRRv7bEGd6RS1fNcN0LqsWJH7KLUkW1axOBw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[],"urls":[{"id":19302193,"url":"https://journals.ansfoundation.org/index.php/jans/article/download/1290/1235"}]}, dispatcherData: dispatcherData }); 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In this study, biochemical composition of 14 promising genotypes of buckwheat grown in Sangla region of Himachal Pradesh were analysed. The grain weight, moisture content, crude protein, total soluble protein, crude fat (ether extract), ash, crude fibre, carbohydrates, methionine, tryptophan, in vitro protein digestibility and oxalate in genotypes ranged from 18.8 to 26.8g, 10.2 to 10.9%, 10.4 to 15.1%, 9.4 to 13.3%, 1.7 to 2.8%, 1.49 to 2.45%, 6.1 to 9.2 %, 62.0 to 67.9%, 57.9 to 103.4 mg/gN, 62.2 to 79.2 mg/gN, 66.7 to 79.5% and 98 to 152mg/100g, in that order. Based on cumulative grading of nutritionally desirable qualities, the genotypes VL-27 and PRB-9001 followed by S-B-201 proved superior cultivars.","publication_date":{"day":26,"month":12,"year":2019,"errors":{}},"publication_name":"Asian Journal of Dairy and Food Research","grobid_abstract_attachment_id":76473862},"translated_abstract":null,"internal_url":"https://www.academia.edu/64433691/Common_Buckwheat_Nutritional_Profiling_of_Grains","translated_internal_url":"","created_at":"2021-12-15T23:31:00.287-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":4354814,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":76473862,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/76473862/thumbnails/1.jpg","file_name":"Final-attachment-published-DR-1480.pdf","download_url":"https://www.academia.edu/attachments/76473862/download_file?st=MTczMjc0OTg0Myw4LjIyMi4yMDguMTQ2&st=MTczMjc0OTg0Myw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Common_Buckwheat_Nutritional_Profiling_o.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/76473862/Final-attachment-published-DR-1480-libre.pdf?1639642964=\u0026response-content-disposition=attachment%3B+filename%3DCommon_Buckwheat_Nutritional_Profiling_o.pdf\u0026Expires=1732753443\u0026Signature=YumTcMUsDld8QPEtYZfIqUQKJAFTeIBhNV0g99mKZjArL0ZWKW0faYJNVpaKpHaNTWdmVJblTZMAQJtb2B6bqwnlJ5dA7G2uaBHLX9iMmtGXqAJzjgAPuWuXxY9didDFNH3rmxPWcTP79rEXtZwH0YSlN7xHcMKqawxibqeEQcRN~-cDZjFworiOZ8NxWHE9Ds-Xeu0AOH7qNeD8spCyy9vvwWrTbaUKlCQpugsX30eJ2yQGvdEcUkjTM-UQx4r7izJckAbp0kbIHkCIUaDAmog4ImzvdmDX9xrFtjE1Xerh5XTyT6KTlsoViPD6rzKAL9Cd2CrCodsuc7RmYeYkFg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Common_Buckwheat_Nutritional_Profiling_of_Grains","translated_slug":"","page_count":8,"language":"en","content_type":"Work","owner":{"id":4354814,"first_name":"Diksha","middle_initials":null,"last_name":"Dogra","page_name":"DikshaDogra","domain_name":"chd","created_at":"2013-05-28T16:16:52.424-07:00","display_name":"Diksha Dogra","url":"https://chd.academia.edu/DikshaDogra"},"attachments":[{"id":76473862,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/76473862/thumbnails/1.jpg","file_name":"Final-attachment-published-DR-1480.pdf","download_url":"https://www.academia.edu/attachments/76473862/download_file?st=MTczMjc0OTg0Myw4LjIyMi4yMDguMTQ2&st=MTczMjc0OTg0Myw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Common_Buckwheat_Nutritional_Profiling_o.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/76473862/Final-attachment-published-DR-1480-libre.pdf?1639642964=\u0026response-content-disposition=attachment%3B+filename%3DCommon_Buckwheat_Nutritional_Profiling_o.pdf\u0026Expires=1732753443\u0026Signature=YumTcMUsDld8QPEtYZfIqUQKJAFTeIBhNV0g99mKZjArL0ZWKW0faYJNVpaKpHaNTWdmVJblTZMAQJtb2B6bqwnlJ5dA7G2uaBHLX9iMmtGXqAJzjgAPuWuXxY9didDFNH3rmxPWcTP79rEXtZwH0YSlN7xHcMKqawxibqeEQcRN~-cDZjFworiOZ8NxWHE9Ds-Xeu0AOH7qNeD8spCyy9vvwWrTbaUKlCQpugsX30eJ2yQGvdEcUkjTM-UQx4r7izJckAbp0kbIHkCIUaDAmog4ImzvdmDX9xrFtjE1Xerh5XTyT6KTlsoViPD6rzKAL9Cd2CrCodsuc7RmYeYkFg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[],"urls":[{"id":15186484,"url":"https://doi.org/10.18805/ajdfr.dr-1480"}]}, dispatcherData: dispatcherData }); 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="21286579"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/21286579/Effects_of_dry_temperate_climatic_conditions_of_Himachal_Pradesh_on_nutritional_quality_of_buckwheat_Fagopyrum_esculentum_Moench_genotypes"><img alt="Research paper thumbnail of Effects of dry temperate climatic conditions of Himachal Pradesh on nutritional quality of buckwheat (Fagopyrum esculentum Moench) genotypes" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/21286579/Effects_of_dry_temperate_climatic_conditions_of_Himachal_Pradesh_on_nutritional_quality_of_buckwheat_Fagopyrum_esculentum_Moench_genotypes">Effects of dry temperate climatic conditions of Himachal Pradesh on nutritional quality of buckwheat (Fagopyrum esculentum Moench) genotypes</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Buckwheat originated from China and being cultivated all over the world, and has become a promine...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Buckwheat originated from China and being cultivated all over the world, and has become a prominent pseudocereal. Among the pseudocereals (amaranthus, buckwheat and quinoa), buckwheat plant is economically important primarily due to their carbohydrate and protein rich grains, hardiness of plants, short growth span; besides foliage being used as a green vegetable and as an important commercial source of the glycoside rutin used in medicine. In the present study, an attempt was made to evaluate the biochemical constituents of nutritional and nutraceutical significance of fourteen promising genotypes of leaves of common buckwheat grown in Sangla region of Himachal Pradesh by following standard procedures. Wide variations in moisture content, crude protein, fat, ash, crude fibre, carbohydrates, ascorbic acid , oxalate and in vitro protein digestibility were observed to range from 87.4 to 92.2%, 22.4 to 30.4%, 1.8 to 3.7%, 10.5 to 15.4%, 12.0 to 13.9%, 34.8 to 42.4%, 25.0 to 29.2 mg/100g...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="21286579"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="21286579"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 21286579; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=21286579]").text(description); $(".js-view-count[data-work-id=21286579]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 21286579; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='21286579']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 21286579, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=21286579]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":21286579,"title":"Effects of dry temperate climatic conditions of Himachal Pradesh on nutritional quality of buckwheat (Fagopyrum esculentum Moench) genotypes","translated_title":"","metadata":{"abstract":"Buckwheat originated from China and being cultivated all over the world, and has become a prominent pseudocereal. Among the pseudocereals (amaranthus, buckwheat and quinoa), buckwheat plant is economically important primarily due to their carbohydrate and protein rich grains, hardiness of plants, short growth span; besides foliage being used as a green vegetable and as an important commercial source of the glycoside rutin used in medicine. In the present study, an attempt was made to evaluate the biochemical constituents of nutritional and nutraceutical significance of fourteen promising genotypes of leaves of common buckwheat grown in Sangla region of Himachal Pradesh by following standard procedures. Wide variations in moisture content, crude protein, fat, ash, crude fibre, carbohydrates, ascorbic acid , oxalate and in vitro protein digestibility were observed to range from 87.4 to 92.2%, 22.4 to 30.4%, 1.8 to 3.7%, 10.5 to 15.4%, 12.0 to 13.9%, 34.8 to 42.4%, 25.0 to 29.2 mg/100g..."},"translated_abstract":"Buckwheat originated from China and being cultivated all over the world, and has become a prominent pseudocereal. Among the pseudocereals (amaranthus, buckwheat and quinoa), buckwheat plant is economically important primarily due to their carbohydrate and protein rich grains, hardiness of plants, short growth span; besides foliage being used as a green vegetable and as an important commercial source of the glycoside rutin used in medicine. In the present study, an attempt was made to evaluate the biochemical constituents of nutritional and nutraceutical significance of fourteen promising genotypes of leaves of common buckwheat grown in Sangla region of Himachal Pradesh by following standard procedures. Wide variations in moisture content, crude protein, fat, ash, crude fibre, carbohydrates, ascorbic acid , oxalate and in vitro protein digestibility were observed to range from 87.4 to 92.2%, 22.4 to 30.4%, 1.8 to 3.7%, 10.5 to 15.4%, 12.0 to 13.9%, 34.8 to 42.4%, 25.0 to 29.2 mg/100g...","internal_url":"https://www.academia.edu/21286579/Effects_of_dry_temperate_climatic_conditions_of_Himachal_Pradesh_on_nutritional_quality_of_buckwheat_Fagopyrum_esculentum_Moench_genotypes","translated_internal_url":"","created_at":"2016-01-31T02:45:59.405-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":4354814,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Effects_of_dry_temperate_climatic_conditions_of_Himachal_Pradesh_on_nutritional_quality_of_buckwheat_Fagopyrum_esculentum_Moench_genotypes","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":4354814,"first_name":"Diksha","middle_initials":null,"last_name":"Dogra","page_name":"DikshaDogra","domain_name":"chd","created_at":"2013-05-28T16:16:52.424-07:00","display_name":"Diksha Dogra","url":"https://chd.academia.edu/DikshaDogra"},"attachments":[],"research_interests":[],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="21286578"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/21286578/Comparative_nutritional_evaluation_of_common_buckwheat_genotypes_with_major_cereal_and_pseudocereals_crops"><img alt="Research paper thumbnail of Comparative nutritional evaluation of common buckwheat genotypes with major cereal and pseudocereals crops" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/21286578/Comparative_nutritional_evaluation_of_common_buckwheat_genotypes_with_major_cereal_and_pseudocereals_crops">Comparative nutritional evaluation of common buckwheat genotypes with major cereal and pseudocereals crops</a></div><div class="wp-workCard_item"><span>Agricultural Science Digest - A Research Journal</span><span>, 2015</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="21286578"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="21286578"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 21286578; 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