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Asian Journal of Crop Science
  Year: 2015 | Volume: 7 | Issue: 3 | Page No.: 214-218
DOI: 10.3923/ajcs.2015.214.218
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Breeding Pepper for Enhanced Food Nutrients

C.V. Ilodibia, C.E. Ugwoke, T.P. Egboka, E.E. Akachukwu, U.M. Chukwuma and B.O. Aziagba

Improvement in crop production for human nutritional satisfaction is one of the aims of breeders. In this study, two species of pepper (Capsicum annuum and Capsicum frutescens L.) were crossbred to raise F1. Thereafter, proximate analysis of various parts (leaves, seeds and fruits) of F1 and the parental species were carried out so as to assess the impact of breeding for enhanced food nutrients (moisture, carbohydrate, protein, ash, fat and fibre) in pepper. This was done using standard methods. Results were analyzed using ANOVA. Result showed that parental species and F1 all contained significantly varied quantities of these nutrients. The F1 contained significantly higher quantities of carbohydrate, protein and ash than the parental species indicating that breeding could greatly enhanced food nutrients in pepper. Thus, breeding of pepper for other parameters like pungency which makes some people not to consume pepper is highly encouraged for pepper is really another power house of nutrition.
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  •    Plant Breeding for Food Security Sustainability and Industrial Growth
How to cite this article:

C.V. Ilodibia, C.E. Ugwoke, T.P. Egboka, E.E. Akachukwu, U.M. Chukwuma and B.O. Aziagba, 2015. Breeding Pepper for Enhanced Food Nutrients. Asian Journal of Crop Science, 7: 214-218.

DOI: 10.3923/ajcs.2015.214.218






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