Comparative Study of Nutritional Composition in Organic and Conventional Cereals from Vidarbha Region

Abstract

Mrunmayee Joglekar and Kalpana Jadhav

Organic food means crop produced using natural elements and synthetic chemical free inputs. With rising awareness about harmful effects of chemicals, consumer tend to purchase more of organic as compared to inorganic or convention- ally available. In present study, organically grown cereals and millet samples compared with inorganic or convention- ally available in market in terms of nutritional value and anti-nutritional factors. Wheat, rice, sorghum, Bajra and ragi evaluated in duplicates and data tabulated, statistically analysed by using student T test. Results shows that moisture and Protein content was lesser in organic as compared to conventionally available samples. Dry matter or total ash and fats percentage were high in organic crop produce. Anti-nutritional factors such as tannins, trypsin inhibitors and oxalates were more in organic as compared to inorganic or conventionally available cereals. However, hydrogen cyanide content was less in organic in comparison with inorganic. Organic cereals and millets are beneficial for human health as com- pared to conventionally available one.

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