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VOL. 7, ISSUE 1 (2025)
Nutritional composition of millets and its genetic diversity reveal through SRAP markers
Authors
Neha D Chovatiya, Manoj V Parakhia, Shradha B Bhatt, Manish H Sapovadiya
Abstract
Millets are a highly nutritious, non-glutinous, acid-free food. As a
result, they are soothing and easy to stomach. The AOAC method was used to
determine the proximate composition of fifteen millets, including Banyard
millet, Pearl millet, and Sorghum. True protein, total carbohydrate, fat,
moisture, ash, fibre, calcium, and iron levels ranged from 5.54-21.47%,
42.58-85.59%, 3.14-6.62%, 7.36-13.97%, 1.07-5.32%, 2.99-12.44%, 10.6936.25
mg/100g, and 3.52-17.60 mg/100g, respectively. SRAP markers were used in
genetic diversity studies. A total of 66 bands were generated by 10 SRAP primer
combinations, 65 of which were polymorphic, with 56 shared and 9 unique bands. The
polymorphism information content values for SRAP markers ranged from 0.60
(SRAP-08) to 0.86 (SRAP04), with an average of 0.78 per primer, and the SRAP
primer index ranged from 1.81 (SRAP-08) to 7.82 (SRAP-04). GAFS-11 and BAR-1410
had the lowest similarity, while GHB-732 and GHB-1231 had the most.
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Pages:23-28
How to cite this article:
Neha D Chovatiya, Manoj V Parakhia, Shradha B Bhatt, Manish H Sapovadiya "Nutritional composition of millets and its genetic diversity reveal through SRAP markers". International Journal of Agriculture and Plant Science, Vol 7, Issue 1, 2025, Pages 23-28
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