Ascorbic acid, crude fibre and protein content of indigenous cultivars of black pepper (Piper nigrum L.) of Uttara Kannada district

Abstract

Black pepper is one of the oldest and most significant spices known to mankind. Black pepper is not only valued for its flavor but also for its nutritional content. It contains several essential nutrients and bioactive compounds that contribute to its health benefits. The investigation was carried out in the Department of Postharvest Management, College of Horticulture, Bengaluru during the year 2019-20 and 2020-21. The main objective of this ex­periment was biochemical estimation of ascorbic acid, crude fibre and protein content of 52 indigenous black pepper genotype of Uttara Kannada district of Karnataka by using completely randomized design. Result observed that farmers variety Sigandini recorded maximum ascorbic acid (10.78 mg 100 g-1) and protein content (4.61 mg 100 g-1). Crude fibre content recorded maximum in genotype SV 21 (13.85%) among 52 genotypes. These results highlight the rich nutritional content and genetic variation found in native black pepper varieties.