Abstract
The present study aimed to scrutinize the effect of different cow dung bacterial treatments on the nutritional value of Capsicum annuum L. Among all treatments, seeds inoculated with Bacillus megaterium (CDK25) showed significant enhancement in various proximate constituents viz., crude fiber (3.31%), crude protein (3.84%), and ash (2.53%) as compared to control. Likewise, significant increase in different nutrient contents viz., Ca (16.26 mg/100 g), Mg (17.37 mg/100 g), P (11.91 mg/100 g), K (0.47 mg/100 g), Fe (1.37 mg/100 g), and Zn (0.21 mg/100 g) was recorded over the control. Principal component analysis data depicts a positive correlation between different treatments with variables, validating enhancement in nutritional constituents by B. megaterium (CDK25) treatment. The study suggests the application of “B. megaterium” for achieving the persistent potential for augmenting and boosting up plant biological, functional, and nutritional assets, thereby enhancing the overall edible quality of C. annuum L. along with weathering of soil minerals.
Highlights
Capsicum annuum L. (Chilli) is an essential crop of India having high agricultural, nutritional, commercial as well as medicinal value
Based on the physio-morphological and biochemical test, both the bacterial strains CDK15 and CDK25 were found to belong to Bacillus spp
CDK25 was Gram-positive, rod-shaped, large, cream-colored, and endospore-forming bacterium. It tests positive for catalase, nitrate reduction, malonate, methyl red, starch, and gelatin hydrolysis
Summary
Capsicum annuum L. (Chilli) is an essential crop of India having high agricultural, nutritional, commercial as well as medicinal value. (Chilli) is an essential crop of India having high agricultural, nutritional, commercial as well as medicinal value. It accounts for 25% of world production and is grown almost throughout the country (Nayaka et al, 2009). It is the third most crucial crop belonging to the Solanaceae family after potato and tomatoes. Chilli is the maximum produced spice-crop bearing natural colors and antioxidant compounds, intake of which in adequate amounts prevents cancer and cardiovascular diseases (Brainley, 2000). Intended for coloring and flavoring food items, it provides essential nutrients and vitamins, too (Mussema, 2006). Its small amounts in the supplementary daily diet provide plenty of health
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