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Abstract
Twenty-one varieties of egg plant (Solanum melongena, L.) were analysed for various chemical constituents. On the average the long-type varieties were rich in dry matter, crude protein, anthocyanin, phenolics and glycoalkaloid contents, while the oblong type were rich in total water-soluble sugars. Among varieties, the dry matter content varied from 4.89 g/100g (Arka Navneet) to 10.26 g/100g (Arka Shirish), crude protein from 0.77 g/100g (A-61) to 2.21 g/100g (Arka Shirish), total water-soluble sugars from 1.00 g/100g (PBr·129-5) to 3.63 g/100g (Pusa Purple Round), free reducing sugars ranged from 0:38 g/lOOg (PBr·129-5) to 1.73 g/lOOg (Shankar Vijay hybrid), anthocyanin from 0.16 (T3) to 1.04 (Arka Shirish) expressed as 0.D at 550 nm in their 10 per cent (w/v) aqueous extracts. The total phenols varied from 0.44 g/100g (Arka Navneet) to 0.138 g/ 100g (Arka Shirish) and the glycoalkaloid content in terms of mg/100 g varied from 6.25 (Pusa Kranti) to 20.50 (Arka Shirish). The variety Arka Shirish had the maximum dry matter, crude protein , anthocyanin, phenolic and glycoalkaloid contents.