Nutritional Changes of Four Varieties of Mulberry Leaves Infected with Fungus (Pyllactinia corylea)
Abul Kashem Tang,
A.S.M. Aynul Haque Akand,
Bably Sabina Azhar
The nutritional composition such as moisture, ash, lipid protein, carbohydrate, total chlorophyll, crude fibre, phenol, β-carotene, vitamin-B1, vitamin-B2, vitamin-C, Calcium, phosphorus and iron content of four varieties of healthy and Phyllectinia corylea infected mulberry leaves at mature stage has been analyzed. The mulberry leaves are considered as a good sources of starch, protein, crude fibre, minerals, vitamin-C, β-carotene and were estimated about 6-7, 4.0-4.6, .0, .0-3.5, 15-132, 00-120 mg%, respectively. Moisture, ash, lipid, crude fibre, carbohydrate, vitamins and minerals content were decreased significantly but protein and phenol content were increased after infected of mulberry leaves with fungus, Phyllectinia corylea.
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