Biochem-621 3(0-3)

Technical Report

Nutritional quality evaluation of most common red chilli hybrids in

Pakistan

By

Muhammad Mudassar Anwar

2020-ag-8594

A Technical Report submitted in partial fulfilment of

the requirements for the degree of

BACHELOR OF SCIENCE
IN
BIOCHEMISTRY

DEPARTMENT OF BIOCHEMISTRY
UNIVERSITY OF AGRICULTURE, FAISALABAD

2024
 AUTHOR’S DECLARATION

I hereby certify that I have completed the 4 weeks training in partial fulfillment of
the requirement for the award of BS. Biochemistry. I did my training in Ayub Agriculture
Research Institute, from 03 July 2023 to 31 July 2023.

I hereby declare that the project report entitled “Nutritional quality evaluation of
most common red chilli hybrids in Pakistan.” submitted by me to “Department of
Biochemistry, University of Agriculture, Faisalabad” is a record of original work done by
me under the guidance of my advisor “Dr. Kashif Jilani”. And this report is submitted
partially to fulfill the requirement.

I further declare that the work reported in this project has not been submitted,
either in part or in full, for the award of any other degree in this University or any other
institute or University.

I hereby declare that the title of report “ Nutritional quality evaluation of most
common red chilli hybrids in Pakistan.” and the contents of report are the product of my
own work and no part has been copied from any published source (except the references,
standard mathematical equations /formulas/protocols etc.). I didn’t fabricate any data in
any form. I further declare that this work has not been submitted for award of any other
degree /diploma. The University may take action if the information provided is found
inaccurate at any stage.

Signature of the
student/scholar

Muhammad Mudassar Anwar

2020-ag-8594
 CERTIFICATE OF INTERNSHIP

It is certified that Muhammad Mudassar Anwar s/o Muhammad Anwar has

successfully completed internship/Technical report writing.

Student Name: Muhammad Mudassar Anwar

Student Registration No. 2020-ag-8594

Training Organization Name: Ayub Agriculture Research Institute

Signed by Trainee Sign and Stamp by Trainer/Authorized

Person
 CERTIFICATE

We certify that the contents and form of report submitted by Mr. Muhammad Mudassar

Anwar, Registration No. 2020-ag-8594 has been found satisfactory and in accordance

with the prescribed format.

Advisor
Signature Dr.Kashif Jilani

Chairman
Department of Biochemistry
Signature Prof. Amer Jamil
 DEDICATED
TO

“MY BELOVED MOTHER AND FATHER”

AND
“MY WORTHY TEACHER DR.KASHIF JILANI”

By Virtue of who’s Prayers

I have been able to reach
At this position.
 ACKNOWLEDGEMENTS
In the name of Allah, the merciful, the beneficent

All praises (belong) to Allah alone, the cherisher and Sustainer of the world. He is
the first, he is the last, he is the hidden, and he knows about everything. He brings the
night into the day and brings the day into the night, and he knows the thoughts of hearts
(Al-Quran)

I have the pearls of my eyes to admire countless blessings of Allah Almighty

because the words are bound, knowledge is limited and time of life is too short to express
his dignity. Then the trembling lips and wet eyes praise the greatest man of Universe, the
last messenger of Allah, Hazrat Muhammad (PBUH), whom Allah has sent as mercy for
all worlds, the illuminating torch, the blessing for the literate, illiterate, rich, poor,
powerful, weaker, and able and disable. Whose life and sayings are ultimate source of
guidance and way of "NIJAT" for the mankind, who enlighten our conscious with the
essence of faith on Allah, merging all his kindness and mercy upon us.

I deem it my utmost pleasure to avail an opportunity to express my heartiest

gratitude and deep sense of obligation to a very hardworking and personalized man. My
honorable advisor, Dr. Kashif Jilani, Associate Professor of Biochemistry, University of
Agriculture Faisalabad, burgeoned me by his kind behavior, generous transfer of
knowledge, moral support, constructive criticism and enlightened supervision during the
whole study period. His available words will always serve as a beacon of light throughout
my life. I am also very thankful to all of my lab-fellows for their sincere co-operation and
appreciation throughout the study period, especially my lab fellows.

I am thankful to Higher Education commission (HEC) Pakistan for providing

funds to cover expensed during my BS studies; the aim of the project is to continue to
serve my countrymen and actually all humans.

M. Mudassar
Anwar
2020-ag-8594
 TABLE OF CONTENT

TABLE OF CONTENT__________________________________________________________i
LIST OF TABLES______________________________________________________________ii
LIST OF ABBREVIATION______________________________________________________iii
1. INTRODUCTION__________________________________________________________1
2. REVIEW OF LITERATURE__________________________________________________4
3. MATERIALS AND METHODS_______________________________________________8
4. RESULTS AND DISCUSSION_______________________________________________12
5. SUMMARY_______________________________________________________________15
REFERENCES_______________________________________________________________16
 LIST OF TABLES

Table 4.1:Dry matter %

Table 4.2:Mineral content %
Table 4.3:Crude protein %
Table 4.4:Crude fat %
Table 4.5:Crude fibre%
 LIST OF ABBREVIATION

CF Crude fibre
CP Crude protein
MC Mineral content
DM Dry matter
TRPV1 Tansient receptor potential vanilloid - 1

UTGP Untreated green chili paste

PTWR Pretreated whole red chili

PTGP Pretreated green chili paste

PTGL Pretreated green chili paste with longitudinal slits

 ABSTRACT
Red chilli powder is the most common spice used in Pakistani cousine. The red
chilli hybrids under study are some of red chilli hybrids cultivated in Pakistan for
commercial dry red chilli production. The dried chilli samples were collected from
postharvest research station AARI Faisalabad. The aim of the study was to conduct
proximate analysis to determine the crude mineral content, crude protein content, crude
fat content and crude fiber content of the red chili samples under investigation.The
proximate analysis results revealed significant variations among the different hybrids. In
terms of dry matter, the highest percentage was recorded in HP-14 at 92.75%, while the
lowest was observed in HP-21 at 90.89%. Regarding mineral content, HP-19 exhibited
the highest concentration at 7.83%, contrasting with HP-7, which had the lowest at
5.04%. Crude protein analysis showed HP-14 to have the highest protein content at
15.31%, while HP-31 had the lowest at 11.99%. Similarly, for crude fat, HP-7 showed the
highest concentration at 4.98%, while HP-34 had the lowest at 1.92%. The analysis of
crude fiber content indicated that HP-14 had the highest percentage at 26.66%, while HP-
19 displayed the lowest at 10.84%. These findings provide valuable insights into the
nutritional composition of different red chili hybrids cultivated in Pakistan, aiding in their
characterization and utilization in culinary applications.

Key words: Proximate analysis; mineral content; dry matter; protein; fat; fibre
CHAPTER 1
1. INTRODUCTION
2.

Ayub Agriculture Research Institute (AARI),

Faisalabad.

HISTORICAL BACKGROUND OF AARI:

Punjab Agriculture College was established in 1906.

Its mandates were:

➢ To produce new Agriculture students.

➢ To carry out research activities so that production can be increased.

Building of AARI

Figure 1.1

In 1962, Punjab Agriculture College was divided into University of

Agriculture Faisalabad (for education) & Ayub Agriculture Research Institute (to
expand and accelerate research activities) thus basic purpose of this institute is to explore
the existing knowledge and to make intervention to provide a helping hand to farmers
and to strength the economy of country.

1
 These followings are the major goals for research wing that are to be obtained
cumulatively for all crops.

➢ Genetic improvement of crop varieties for yield, quality and tolerance against
biotic (diseases, pest, weeds) and abiotic stresses (drought, heat, frost etc.).
➢ Development of production technology for yield maximization.
➢ Protection from diseases and insect/pests using both chemical and nonchemical
means (IPM).
➢ Introduction of new industrial/food plants (flowers, essential oils and medicinal
plants).
➢ Butter understanding and utilization of soil and water relations of plants.
➢ Preservation / processing of agriculture products.
➢ Farmer’s reservation/ processing of agriculture products.
➢ Farmer’s advisory services to progressive growers.
➢ Linkage with farmers and extension workers.

Future plans regarding research

Ayub agriculture research institute has secured 40% of its budget to the
research projects. Institute is focusing on the improvement in the economic traits of
different crops including not only staple food but others like pulses, oilseed, and
vegetables using biochemistry that is the demand of today’s era.

Achievements of AARI
Table no 1.1

Crop Year Varieties No. of varieties

released up till
new
Cotton 2018 FH-152, RH-662, RH-668 and 59
SLH-8

2
 Wheat 2019 Akbar 2019 70

Maize & 2019 Gohar-19, Cimmyt-Pak, Pop-1, 25

Millets Sahiwal Gold, and FH-1036

Oil Seed 2018 Super Canola, FH-331 (Sunflower) 20

and Til-18 (Sesame)

Sugarcane 2019 CPF-250, CPF-251, CPF-252, and 28

CPF-253

Internal Institutes

1. Plant Pathology Research Institute Faisalabad

Plant Pathology is an important component of any crop production system for the
development of a sound Agricultural economy. To attain self-sufficiency in food and to
improve the quantity and quality of exportable agriculture commodities, plant pathology
has acquired an added importance. Main objectives are;

• To conduct research on plant diseases caused by fungi, bacteria, viruses and

nematodes to find out suitable control measures
• Collaboration with the breeders of all crops and vegetables in evolving the
disease resistant varieties of the crops and vegetables
• Testing the efficacy of new and commercial fungicides/chemicals against
various diseases

2. Entomological Research Institute, Faisalabad

The Entomological Research Institute was established by upgrading the

Entomology Section during 2003. Since its creation, the institute is actively engaged in
research on different aspects of insect pest biology, ecology, toxicology, selection of
insect pest resistant varieties and development of control measures. Main objectives are;

• Identification of insect pest problems of field crops, fruits, vegetables and

stored grains
3
 • Screening of promising lines of major crops against insect Pest.
• Standardization of pesticides
• Exploration of bio-control agents
• Technology for higher honey production
• Devise pest management strategies

3. Agronomic Research Institute Faisalabad

Agronomic Research Institute was incepted during 1984 for precise and
thoughtful research on crop and soil management. Its major target was to tackle the
farmer’s problems under varied agro-ecological conditions in the Punjab for sustainable
crop production. Main objectives are;

• Developing new cropping patterns or by bringing modest changes in the

existing cropping systems.
• Generation of independent data base for approval of varieties
• Assessing the impact of climate change on production of major field crops
• Testing of new high value crops for their acclimatization in agro-ecological
conditions of Punjab.

4. Horticultural Research Institute, Faisalabad

Horticultural Research Institute, Faisalabad was established in 1986-87. The

major task entrusted was to find out solution of various problems facing by fruit growers
for successful production of high yield and quality fruit crops. Major objectives are;

• Selection and acclimatization of exotic cultivars of different fruits

• Root stocks standardization for different fruit
• Standardization of technology for fruit production
• Provision of advisory services to the farmers through electronic and print
media

Other institutes in AARI are as follow:

5. Agricultural Biotechnology Institute, Faisalabad

6. Agricultural Economic Section, Faisalabad

4
 7. Oilseed Research Institute Faisalabad
8. Vegetable Research Institute, Faisalabad
9. Sugarcane Research Institute Faisalabad

Biochemistry Section, AARI, Faisalabad

Figure 1.2

Introduction
Production is the ultimate objective of all the agricultural research activities,
but nutritional quality of farm produce is also very important. Good quality produce
always gets higher prices and attracts the consumer also. Quality evaluation of produce is
also helpful in value addition for farmers. Quality parameters include protein, fat, ash,
sugars, HCN and fiber contents etc. as well as physical look of the produce including

color, firmness, shine, and size.

History

Initially research work relating to agricultural biochemistry and animal

nutrition was started at Chemical Section of former Punjab Agriculture College and
Research Institute Lyallpur in 1909. A separate section of Agricultural Biochemistry and
animal nutrition was established in 1954 with Agricultural Chemist-II (Now Principal

5
Scientist (Biochemistry) as its head and shifted to present site with the establishment of
Ayub Agricultural Research Institute, Faisalabad during the year 1961-62.

Biochemistry section conducts research relating to quality evaluation of grain/

cereal crops, fruits, vegetables and fodders etc., utilization of agro-industrial wastes,
sewage / industrial effluents as plant nutrient for enhancing productivity of crops and
maintenance of soil health, effect of fertilization on the quality of produce, environmental
issues relating to agriculture i.e. heavy metals, nitrates and other toxicants in crop and
soil. In addition, analytical facility for the quality assessment of produce is provided to

the industry and farmers.

Objectives
➢ Nutritional quality evaluation of new and promising varieties / lines of grain
crops, fruits, vegetables, and fodders.
➢ Utilization of agro industrial wastes in useful / environment friendly manner.
➢ Quality improvement of crops through improved plant nutrition.
➢ Advisory service/analysis facility to breeders, farmers etc.

Current activities
➢ Nutritional quality evaluation of crops, fruits, vegetables, and fodders.
➢ Utilization of agro industrial wastes in useful / environment friendly manner.
➢ Quality evaluation of crops under water stress condition.
➢ Value addition of produce.
➢ Post-harvest storage studies.
➢ Toxicological studies.
Labs in Biochemistry Section

• HPLC Lab • Fat analysis lab

• Plant analysis lab • Protein analysis lab
• Fiber analysis lab

6
 Lab Safety Rules

• Wear goggles to protect your eyes.

• Wear gloves to protect your hands.
• Tied your hair, if you have long hair.
• Wear laboratory coat and Shoes, not
sandals.
• Do not use cosmetic in lab.
• Do not run in lab.
• Never eat, drink, or smoke while working in
the laboratory.
• Do not store food and drinks in laboratory
refrigerators.
• Never taste or smell chemicals.
• Never pipette by mouth, use a bulb.
• Keep the detailed and up to date record of
chemicals. Chloroform and other toxins or
volatile compounds must be stored in fume
hood.
• Contents of containers should be autoclaved before they are opened and contents
are discarded.
• Do not lift any solutions, glassware or other
types of apparatus above eye level.
• Make sure all chemicals are clearly and
currently labeled with the substance name.
• First aid kit should be placed in each
laboratory. Water shower, eye wash should be
at proper place.
• Clean up spills immediately.
• Dispose of waste and broken glassware in proper containers.
• Keep every think on proper place.
• Clean up your work area before leaving. Keep the lab clean.

7
 Lab Equipment and their uses

PH Meter Spectrophotometer
Tool used that measures the It uses photometers that can measure a
hydrogenion concentration (or pH) in a light beam intensity (wavelenght) know as
solution, indicating its acidity or spectrophotometers.
alkalinity. The pH meter measures the
difference in electrical potential
between a pH electrode and a
reference electrode.

Magnetic Stirrer Ion Meter

Electrically operated magnet used for The ion meter measures the potential of a
mixing of ingredients. specific ion in solution.

Semi Distillation Unit EC Meter

It is used for separating the An electrical conductivity meter (EC
component substances from a liquid meter) measures the electrical
mixture by selective evaporation and conductivity in a solution.
condensation.It is used in protein
determination process.

8
Extraction Unit Flame Photometer
It is designed for rapid, safe and A flame photometer is a device used in
Economic extraction of solid and inorganic chemical analysis to determine
semisolid materials. It is used for the the concentration of certain metal ions,
extraction of fat from samples. among
them sodium, potassium, lithium, and
calcium.

Heating Digester Analytical Balance

It is used for digestion of the sample by It is used to weight the sample at high
heating it at a specific temperature.

accuracy.

3.
CHAPTER 2
9
 4. REVIEW OF LITERATURE
Red chili is a vital plant with numerous uses, particularly in food production,
where optimal yields can reach up to 20 tons per hectare. Its physical characteristics are
crucial for processing, packaging, storage and designing machinery for handling.
Characteristics such as size and shape help in separation of foreign material and designing
grading machines. Shape characteristics also play an important role in analyzing drying
behavior, while bulk density and porosity are necessary for designing drying processes
such as ambient drying and aeration systems ( L C Hawa et al., 2021).

The Capsicum genus involves a diverse range of plants and fruits, revealing
significant variations in morphology, yield and nutrition-related parameters. Farmers all
over the country cultivate a number of land races and varieties, with the majority being
local or hybrid types. To enhance the chili crops genetically, researchers must initially
collect, characterize and identify key breeding traits. Morphological characterization
based on qualitative traits is crucial for any crop improvement and breeding program.
This includes the evaluation of diverse breeding traits in chili germplasm, recognizing
and differentiating cultivars based on morphological parameters such as seed, seedling
and plant growth. Comprehending the localized distribution of promising varieties is
necessary, as some are not widely recognized yet. The aim of the study is the evaluation
of various chili genotypes, characterization based on their morphological traits and
identification of promising genotypes for future breeding programs, contributing to the
overall improvement of chili crops in the central region of India (Sonaniya and Singh,
2022).

Capsaicin, the primary bioactive compound in chili peppers, not only gives them
their distinctive spicy taste but also offers various health benefits. It is known as a safe
and effective topical analgesic for managing pain related to conditions such as arthritis,
herpes zoster, diabetic neuropathy and headaches. Additionally, it can lower blood sugar
levels, improve heart health and protect against strokes. Studies have suggested its
potential in killing prostate cancer cells. Chili peppers also contain other beneficial
compounds like Lutein, Sinapic acid, Ferulic acid and Violaxanthin, making them a
functional food. Consumption of hot red chili peppers has been associated with reduced
mortality, indicating their potential as a beneficial component of the diet (Chakrabarty et
al., 2017).

10
 Green chili, rich in vitamins and minerals, contains neutral phenolics and
flavonoids, essential antioxidants in a plant-based diet. Key antioxidants like vitamin C,
carotenoids and phenols offer biochemical and pharmacological benefits, including
antioxidative, anti-inflammatory and anti-allergy properties, potentially reducing
degenerative disease risk. These compounds, alongwith antioxidative enzymes, provide a
shield against reactive oxygen species and free radicals, influencing the quality of green
chili (Debmala and Sabhrajyoti, 2022).

Chili peppers serve diverse purposes, from pharmaceuticals to cosmetics, with

capsaicin, a key compound, showing significant biological activity impacting various
bodily systems. Additionally, Capsicum fruits boast high levels of essential nutrients,
notably vitamin C, surpassing even oranges. Increasing concerns about food safety and
the rise of new food-borne illnesses prompt challenges in finding safe, effective
treatments without relying on chemical preservatives. Natural antimicrobials like chili
peppers are gaining attention as alternatives, offering potential solutions to microbial
control issues, supported by their antimicrobial and antifungal properties, making them a
subject of ongoing research for safer and more effective treatments (Omolo et al., 2014).

Chili peppers, containing capsaicin, exhibit anti-inflammatory properties by

inhibiting substance P, reducing inflammation, and stimulating blood flow. Capsaicin is
effective in treating sensory nerve fiber disorders like arthritis, psoriasis and diabetic
neuropathy. Studies indicate that diets rich in capsaicin delay the onset of arthritis and
reduce inflammation in animals. Additionally, flavonoids and phenolic compounds in
Capsicum baccate correlate with antioxidant and anti-inflammatory activities, with
extracts showing promising results as potential medicinal prototypes (Sonaniya and
Singh, 2022).

The American Academy of Neurology guideline suggests that topical capsaicin

provides pain relief below the clinically significant level for chronic pain treatment.
However, studies indicate moderate evidence supporting its short-term effectiveness in
treating nonspecific lower back pain. In rheumatoid arthritis, capsaicin outperformed
placebo in reducing pain. It has also shown effectiveness in managing post-herpetic
neuralgia when applied topically. Capsaicin has been evaluated for various other pain
conditions such as trigeminal and diabetic neuralgia, osteoarthritis, postsurgical

11
neuralgias and vulvar vestibulitis. A common side effect of topical capsaicin is a burning
sensation at the application site (Chakrabarty et al., 2017).

The physico-chemical properties of selected chilli samples were analyzed,

including moisture content, total ash, acid insoluble ash water insoluble ash, and
capsaicin content. The color value was measured using the CIELAB scale, and proximate
composition was determined, covering carbohydrate, nitrogen, fat content, and insoluble
dietary fiber. Total phenols were estimated spectrophotometrically through a methanol
extraction method. Mineral content was assessed using Atomic Absorption Spectrometer
after assimilation with triacid mixtureLastly, phytochemical composition analysis
involved grinding chilli varieties, extracting with methanol, and qualitatively identifying
alkaloids, tannins, saponins, flavonoids, carotenoids, steroids, and phenols ( Krithika and
Radhai Sri, 2014).

The nutritional makeup, mineral content and antinutritional characteristics of three

different types of capsicum—Marako fana, Bako local, and Oda haro—were investigated
in an Ethiopian study. On a wet weight basis, Marako fana's approximate composition
was 11.9% crude protein, 9.2% moisture, 27.3% crude fiber and 11.2% fat. In comparison
to Oda Haro, which had 8.8% moisture, 9.2% crude protein, 28.6% crude fiber and 9.2%
fat, Bako local had 9.0% moisture, 8.8% crude protein, 26.0% crude fiber and 9.5% fat.
For Marako fana, Bako local, and Oda haro, the corresponding potassium, calcium and
iron levels were 1.7, 1.6 and 1.8 mg/100 g, 27.2, 38.2, and 54.6 mg/100 g, and 7.2, 6.9,
and 9.6 mg/100 g, respectively. Tannin content was also measured, with values of 0.142,
0.164, and 0.148 mg/100 g, respectively, while phytate was not detected. Statistical
analysis showed that Marako fana had significantly higher protein and oleoresin content,
while Oda haro had significantly higher levels of potassium, calcium and iron. These
findings suggest that Marako fana is well-suited for large-scale oleoresin production,
whereas Oda haro stands out for its nutritional richness in potassium, calcium and iron
(Khan et al., 2019).

The proximate composition analysis of the samples under study revealed

noteworthy variations in key nutritional components. The moisture content in the control
samples was determined to be 65.05%, while the experimental products exhibited
significantly higher moisture levels ranging from 66.32% to 67.53%. Particularly, the
canned meat containing 3% of raw chilli peppers stood out with the highest water content

12
among the experimental products.In terms of protein content, the analyzed samples
demonstrated a range from 17.55% to 19.71%. Interestingly, the protein content was
found to be significantly (P < 0.05) lower in canned meat containing chilli peppers,
attributed to its higher water content. This suggests an inverse relationship between
protein and water content in the experimental products. The fat content in the samples
ranged from 13.30% to 14.48%. Notably, the control sample exhibited the highest fat
content, and this parameter remained similar in the remaining products. The data indicates
that the presence of raw chilli peppers did not significantly alter the fat content across the
experimental products, as it was comparable to the control sample .Overall, these findings
provide valuable insights into the proximate composition of the studied samples,
highlighting the impact of raw chilli peppers on moisture, protein, and fat content. The
observed variations underscore the importance of considering different ingredients in
food formulations, as they can influence the nutritional profile of the final products
(Draszanowska et al., 2020).

This study systematically profiled the nutritional, physicochemical, and textural

properties of red pepper, garlic, red onion, and ginger, commonly used spices in our diet.
Data from forty-eight parameters, including macronutrients, micronutrients,
physicochemical properties, functional properties, and rheological properties, were
analyzed. Red pepper stood out with the highest levels of crude protein (14.7%), crude fat
(11.3%), crude fiber (38.57%), ash (6.7%), redness (a∗ value) (32.5), CI (37.4%) and
porosity (37.43%) compared to garlic, ginger, and red onion. Garlic excelled in
carbohydrate content (76.42%), energy (346.58 kcal), pH (6.03), total soluble solid
(26.76), particle size (D90, 561 µm) and volume-weighted mean (238 µm), showcasing
its antimicrobial and antioxidant qualities. Red onion emerged as a rich source of
minerals, boasting the highest Zn (71.16 mg/100 g) Na (94.5 mg/100 g), and Ca (71.16
mg/100 g) content. This comprehensive data on the spices' properties is crucial for
formulating high-quality and stable industrial and traditional spicy foods (Kefale et al.,
2023).

The study looked at three types of peppers—Capsicum annuum, Capsicum genus,

and Capsicum frutescens—to compare their nutritional, phytochemical and
microbiological qualities. They bought the peppers fresh from a local market in Calabar,
Cross River State. The samples were washed, thinly sliced, treated with chlorine solution,
oven-dried, ground and stored in a sealed container.Results showed that Capsicum genus
13
had higher moisture and carbohydrate content compared to Capsicum annuum and
Capsicum frutescens. Capsicum annuum had more fat, insoluble and soluble fiber.
Capsicum frutescens had higher protein and ash content.In terms of vitamins, Capsicum
annuum had more vitamin C, vitamin A, vitamin E, niacin, vitamin B6, folic acid, and
vitamin K compared to the other varieties. For minerals, Capsicum annuum had more
calcium, sodium, magnesium, phosphorus, copper, zinc, and nickel. Capsicum genus had
more potassium, iron, and cobalt.In phytochemicals, Capsicum annuum had more tannins,
flavonoids, saponins, terpenoids and carotenoids. Capsicum genus had more alkaloids,
phenolic compounds, glycosides and limonoids. Capsicum frutescens had more
anthraquinones. Microbiological analysis showed low levels of Aspergillus spp and
Staphylococcus spp, while Escherichia coli and salmonella were not detected. Overall, all
three pepper varieties were found to be nutritious and potentially beneficial for health
(Emmanuel et al., 2014).

A study aimed to examine the physical and chemical properties of different

commercially sold red chili powders. It looked at factors like pH, conductivity, moisture
content, and ash content, as well as the levels of important minerals and trace metals. The
pH values ranged from 4.91 to 5.00, while conductivity varied from 692µs/cm to 794
µs/cm. Moisture content ranged from 6.257% to 6.562% and ash content from 6.329% to
6.715%.The study also measured the concentrations of macro minerals calcium (Ca),
magnesium (Mg), and iron (Fe), which ranged from 310.0mg/100g to 363.0mg/100g,
134.43mg/100g to 180.0mg/100g, and 16.015mg/100g to 17.965mg/100g, respectively.
Researchers compared these results with existing literature and ASTA standards to assess
quality. The findings revealed notable differences among the samples. Red chili powders
from known brands and those processed whole aligned closely with ASTA standards.
However, unbranded chili powders showed significant variations compared to ASTA
benchmarks. These differences could be due to various factors such as sourcing of chili
peppers, processing methods, or storage conditions. Understanding these variations is
crucial for ensuring consistency and quality in commercially available chili powders (Rafi
et al., 2018).

Six different types of fresh chili fruits—Bullet chili, Piriyan chili, Pacha chili,
Sambari chili, Bajji chili (C.annuum L.), Kanthari chili (C. frutescens L.)—and one
commercially available chili powder (MC) from Kerala, India, were included. These
samples were washed, shade dried, powdered and stored for analysis.Moisture content
14
was highest in Bajji Chili (11.2%) and lowest in MC (4.4%). Ash content was highest in
Bajji Chili (10.81%) and lowest in MC (6.78%). Protein content varied, with Kanthari
Chili having the highest (26.73%) and Sambari Chili the lowest (15.26%).Fat content was
highest in MC (13.99%) and lowest in Bajji Chili (1.61%). Carbohydrate content was
highest in Pacha Chili (61.99%) and lowest in Piriyan Chili (49.22%). Total sugar content
was highest in MC (14.7%) and lowest in Bajji Chili (1.46%).Crude fiber, important for
digestive health, was highest in Bullet Chili (44.6%) and lowest in Pacha Chili (22.5%).
The energy value, indicating the calorific content, was highest in MC (425.33 Kcal) and
lowest in Bajji Chili (319.77 Kcal).The analysis also assessed capsaicinoids, compounds
responsible for chili’s pungency. Piriyan Chili exhibited the highest heat value (89379.5
SHU), while Bajji Chili had the lowest (7443.55 SHU).Overall, the study demonstrated
that chili peppers are rich sources of nutrients and phytochemicals. The information
provided can guide breeders in selecting superior parent plants for developing new chili
cultivars (Anuroopa and Sreenivas, 2021).

15
CHAPTER 3
5. MATERIALS AND METHODS

DRY MATTER:

Principle:

The removal of moisture of sample is done by drying in heating oven by

evaporation. The material left after is the dry matter in the sample.

For dry matter determination ground red chili samples were weighed about 3.5-5
grams in pre weighed aluminium container using analytical balance. The samples were
then placed in a preheated oven at 105C overnight till constant weight. Remove the lids
from the container to remove any moisture left. Cool the samples to room temperature.
Now again weigh the dried samples and calculated the dry matter in chili samples (Li et
al., 2013)

Dry matter(%)= weight of dried sample/Initial weight of sample x 100

Figure 3.1

Red chilli samples

16
 MINERAL MATTER:

Principle:

Mineral contents of the samples are found by ignition of organic contents at

6000C in a muffle furnace.The remaining material left is the inorganic material (mineral
contents) of the sample.

Take clean porcelain crucibles and number each crucible at the bottom.
Weigh the crucibles on an analytical balance. Now take about 3-4 grams of dried chili
samples in crucibles and again weigh the crucibles. Now place the crucibles in a muffle
furnace and allow ignition of samples at 6000C (Hagos et al., 2018)

Ash %( on fresh sample basis)= wt. of ash x 100/wt. of fresh sample

Ash % ( on dry weight basis)= wt. of ash x100/wt. of dry sample

CRUDE PROTEIN:

Principle:

The crude protein content of the samples is found by calculating the nitrogen% of
the samples and then converting the nitrogen% to the crude protein%. The main chemical
reactins involved are digestion of samles with digestion mixture ,distillation of the digest
with boric acid solution and then titration with 0.1

Reagents:

Digestion mixture K2SO4 : CuSO4 : Se in the ratio of 100 :10 :1

Concentrated H2SO4 reagent grade

Mixed indicator(Bromocresol green ,methyl red indicator,95% ethanol)

Boric acid indicator ( 4%)

40% NaOH solution

Standard H2SO4 Solution 0.1N

17
 Took 0.5g sample + 3-5g digestion mixture and 8-15ml H2SO4 (commercial) in
digestion flask. Then placed the flask on the digestion heater of the Kjeldahl apparatus
and turned on heat and exhaust fan. Watched the digestion process until frothing ceases.
After the solution cleared and all carbon had been oxidized, turned off the heat and
allowed the flask to cool on the heaters until fuming ceased.After digestion, ran the
sample on the Distillation unit. Added 1 piper of instrument into alkali (40%) and 2nd
into distilled water and turn on the instrument. It automatically uptook the required
amount of water and alkali. Added 10ml of boric acid solution to the 500ml Erlenmeyer
flasks and set them under the condenser with the tips beneath the surface of the solution.
After distillation titrated the ammonia with standardized 0.1N H2SO4 to a faint purple or
colorless end point (Etiosa et al., 2018)

Then apply the formula. (For 0.5g sample)

N % = (ml of acid x acid N) x 0.014 / Wt. of sample (g) × 100

Crude Protein (dry wt. basis) = N x 6.25

Crude Protein (fresh wt. basis) = Crude Protein (DWB) x D.M % / 100

Figure 3.2

Kjeldahl apparatu

18
CRUDE FAT :

Principle:

Continuous volatilization of ether and then condensation and is then

passed through the sample resulting in the extraction of the soluble material. The extract
is collected in a beaker. After the completion of this process, distillation and collection of
ether is performed and the rest of the crude fat is dried and weighed.

Reagent

Diethyle ether

Weigh about 1-2g sample on a filter paper on an analytical balance .Wrap the
filter paper containing samples and place them ina pre heated oven at 105C overnight for
drying. Place the samples wrapped in filter paper into the thimble and place into the
chamber of extraction apparatus. Add 40 to 50 ml of diethyle ether into the solvent beaker
and place on condenser with screw ring which is tightened .paise the hot plates of the
apparatus until they are in contact with the beaker and turn on the heater .Extract for 2
hours until the level of ether in the beaker is at constant level because a part of ether is
volatilizing and condensing at the same time.

Remove the beakers from the apparatus by lowering the heater. Pour ether from
the reclaiming tube into a container for used ether. Compelete drying of ether in the
beaker in open air under a hood and allow ether beakers to remain on a bench. Dry the
ether extract in oven at 105C for 30 minutes and weigh ( Verma and Shrivastav, 2017).

Crude Fat ( % ) = wt. of ether extract / wt. of sample × 100

CRUDE FIBRE:

Principle:

A died chili sample after ether extraction is first digested with weak acid solution
and then with a weak alkali solution. The residues left after digestion are then collected in
crucibles. The reduction in weight after ignition is the crude fibre content.

19
Reagents:

A. 1.25 % H2SO4 solution

B. 1.25 % NaOH solution

C. Octyl alcohol ( Antifoaming agent ).

D. Acetone.

Took about 2-3g sample. Grinded sample in flask and added 200ml
1.25% H2SO4 solution. Then digested it for half-hour, washed with water and acetone.
Now added 200ml 1.25% NaOH solution, digested it for half-hour than washed with
water and acetone. Took residue left after digestion in a weighed crucible, kept the
sample in an oven at 700C and died it. Placed it in furnace at 6000 c until white ash and
constant weight. Weighed the sample after ashing (Gemede et al., 2016).

Crude Fiber (%) = wt. of ash / Wt. of sample before ashing × 100

20
CHAPTER 4
6. RESULTS AND DISCUSSION

DRY MATTER (%)

Table 4.1

SAMPLE ID SAMPLE WEIGHT AFTER DRY MATTER (%)

WEIGHT(g) DRYING(g)
Hp-14 3.520 3.795 92.7536
Hp-34 4.3047 4.6414 92.7457
Hp-7 4.229 4.5840 92.2556
Hp-19 3.9626 4.3327 91.4579
Hp-21 4.0647 4.4721 90.8901
Hp-32 4.3543 4.7841 91.0160

The dry (%) analysis of six different red chilli samples showed that the variety
HP-14 showed maximum dry matter content of (92.7536%) while lowest dry matter %
was shown by HP-21 of (90.8901%).The dry matter(%)was found to be in range of 90-
93%.

MINERAL CONTENT (%)

Table 4.2

SAMPLE SAMPLE ASH WEIGHT(g) MINERAL

ID WEIGHT(g) MATTER(%)
HP-14 3.246 0.217 6.68
HP-34 3.269 0.201 6.14
HP-7 3.023 0.152 5.04
HP-19 3.499 0.274 7.83
HP-21 3.099 0.203 6.56
HP-32 3.597 0.250 6.95

21
 The mineral matter analysis of under study red chilli samples revealed that HP-19
showed maximum mineral content of (7.83%) and lowest mineral content was found to be
5.045% of HP-7. The overall mineral matter percentage was in range of 5-8%.

Crude protein (%)

Table 4.3

SAMPLE ID NITROGEN (%) CRUDE PROTEIN(%)

HP-14 8.75 15.3125
HP-34 7.70 13.475
HP-7 6.90 12.075
HP-19 8.30 14.525
HP-21 7.10 12.425
HP-32 6.85 11.9875

The crude protein analysis of red chilli samples based on the nitrogen percentage
showed that HP-14 has maximum protein content of (15.3125%) while lowest protein
content was of HP-32 at (11.9875% ). The crude protein percentage was found to be in
range of 11.5-15.5%.

CRUDE FAT(%)

Table 4.4

SAMPLE ID SAMPLE WEIGHT WEIGHT CRUDE FAT

WEIGHT(g) AFTER AFTER (%)
DRYING(g) SOXTEC(g)
HP-14 3.795 3.5255 3.4879 2.28
HP-34 4.6414 4.3047 4.2529 1.92
HP-7 4.4626 4.2290 4.1135 4.98
HP-19 4.1958 3.9626 3.9020 2.50
HP-21 4.2482 4.0647 3.9672 4.02
HP-32 4.5751 4.3543 4.2348 4.90

22
 The crude fat analysis of red chilli samples showed that HP-7 has maximum crude
fat content of (4.98%) while HP-34 had lowest crude fat content of (1.92%).The fat
content ranged between 1.5 to 5%.

23
 CRUDE FIBRE:

Table 4.5

SAMPLE SAMPLE WEIGHT ASH LOSS OF FIBRE%

ID WEIGHT(g) AFTER WEIGHT(g) WEIGHT(g)
DIGESTION(g
)
HP-14 2.2719 0.6492 0.0434 0.6058 26.6649
HP-34 2.0542 0.3269 0.0201 0.3068 14.9352
HP-7 2.3156 0.6047 0.0265 0.5882 25.4016
HP-19 2.4206 0.2899 0.0274 0.2625 10.8444
HP-21 2.4245 0.6018 0.0587 0.5431 22.4004
HP-32 2.4365 0.3597 0.0250 0.3347 13.7346

HP-14 red chilli was found with highest fibre percentage of 26.6649 while lowest
fibre content was 10.84445 of HP-19 .The overall fibre percentage was in range of 10-
27%.

24
 7. DISCUSSION

The study examined six different red chili varieties, focusing on their dry matter,
mineral content, crude protein, crude fat, and crude fiber content. HP-14 exhibited the
highest dry matter content at 92.75%, while HP-34 and HP-7 also showed high dry matter
content levels, around 92-93%. In contrast, the Fire Ball variety had a lower dry matter
content of 89.7%. Higher dry matter varieties like HP-14 are associated with longer shelf
life, improved texture, and enhanced flavor concentration due to their reduced moisture
content. These attributes can be especially advantageous for consumers and food
producers looking for higher quality chili peppers.

In terms of mineral content, HP-19 stood out with the highest level at 7.83%,
whereas HP-21 showed the lowest mineral content at 6.56%. The Fire Ball variety again
trailed with lower mineral content at 0.67%. The HP varieties' higher mineral content
makes them more valuable sources of essential minerals such as potassium, calcium, and
magnesium, which play crucial roles in maintaining healthy blood pressure, bone density,
and nerve function.

When it comes to crude protein content, the HP-14, HP-34, and HP-7 varieties
contained significantly higher protein levels ranging from 12-15%, while the Fire Ball
variety showed a notably lower protein content at 1.48%. This difference highlights the
HP varieties' advantage for those seeking to increase their protein intake through dietary
sources.

Crude fat content also varied among the chili varieties. HP-14, HP-34, and HP-7
had higher fat levels ranging from 2-5%, whereas the Fire Ball variety had lower fat
content at 1.1%. The higher fat content in the HP varieties contributes to a richer flavor
and crisper texture, making them preferred choices for culinary applications.

The crude fiber content analysis revealed that HP-14, HP-34, and HP-7 had higher
fiber levels ranging from 14-27%, while the Fire Ball variety had a lower fiber content of
5.18%. The higher fiber content in the HP varieties supports healthy digestion, promotes
satiety, and can be beneficial for individuals looking to increase their fiber intake.

25
 Overall, the HP varieties offer greater nutritional benefits with higher levels of dry
matter, minerals, protein, fat, and fiber compared to the Fire Ball variety. The Fire Ball
variety, with its lower levels, may provide a milder taste and softer texture. Ultimately,
the choice between the HP and Fire Ball varieties depends on personal preference and
intended usage, as each variety presents its own set of nutritional characteristics and
culinary applications (Anathan et al., 2014).

26
CHAPTER 6
8. CONCLUSION

The study conducted a comprehensive analysis of six different red chilli varieties,
examining various nutritional components including dry matter, mineral content, crude
protein, crude fat, and crude fibre. This extensive evaluation is critical in determining the
nutritional value and potential health benefits of different chilli varieties, which can serve
as an important resource for consumers and food industry professionals.

The dry matter content is an essential factor in understanding the moisture levels
of the chilli varieties. It is indicative of the concentration of nutrients in the chillies and
influences the texture and preservation qualities. The study found that the HP-14 variety
exhibited the highest dry matter content at 92.75%, indicating a higher concentration of
nutrients and a potential for better preservation compared to other varieties. On the other
hand, HP-21 had the lowest dry matter content at 90.89%, suggesting a higher moisture
content and potentially shorter shelf life.

Minerals play a crucial role in various metabolic processes and contribute

significantly to overall health. Among the varieties studied, HP-19 had the highest
mineral content at 7.83%, indicating its potential as a rich source of essential minerals. In
contrast, HP-7 exhibited the lowest mineral content at 5.04%, which may affect its
nutritional appeal for consumers seeking high mineral intake.

Protein content is an important factor for consumers who rely on plant-based

sources for their protein intake. HP-14 showed the highest protein content at 15.31%,
making it an excellent option for those looking for a high-protein chilli variety.
Conversely, HP-32 had the lowest protein content at 11.99%, which may be less
appealing to individuals seeking protein-rich chillies.

The crude fat content is another significant nutritional component that affects the
overall flavor and caloric value of the chillies. HP-7 had the highest crude fat content at
4.98%, which could make it a preferred choice for those who enjoy richer, more flavorful
chillies. On the other hand, HP-34 exhibited the lowest crude fat content at 1.92%,
possibly appealing to health-conscious consumers who prefer lower-fat options

27
 Fibre is an essential nutrient for digestive health and can aid in weight
management. HP-14 stood out with the highest fibre percentage at 26.66%, making it an
excellent choice for individuals looking to increase their fibre intake through dietary
sources. In contrast, HP-19 displayed the lowest fibre content at 10.84%, which may be
less beneficial for those aiming to boost their fibre consumption.

28
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