Nutrients in finger millet and soil at different elevation gradients in Central Nepal

Background Finger millet, a subsistence food crop, is a unique cereal with high nutritional quality particularly in hilly regions in Nepal. Hence, grain nutrients (protein, calcium, and iron percent) of ten different landraces of finger millet and soil quality (SOC, N, P and K) at different altitude...

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Bibliographic Details
Published in:CABI agriculture and bioscience 2020-11, Vol.1, p.1
Main Authors: Luitel, Dol Raj, Siwakoti, Mohan, Jha, Pramod K.
Format: Article
Language:English
Subjects:
Altitude
Atomic absorption spectrophotometry
Barley
Calcium
Climate change
Corn
Crops
Developing countries
Eleusine coracana
Elevation
Farm management
Food
Grain
Iron
Laboratories
LDCs
Millet
Nitrogen
Nutrients
Nutrition
pH effects
Potassium
Precipitation
Proteins
Rice
Soil quality
Soils
Spectral analysis
Spectrophotometry
Wheat
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Summary:Background Finger millet, a subsistence food crop, is a unique cereal with high nutritional quality particularly in hilly regions in Nepal. Hence, grain nutrients (protein, calcium, and iron percent) of ten different landraces of finger millet and soil quality (SOC, N, P and K) at different altitudes in central Nepal were analyzed. Methods Triplicate finger millet grain samples were collected from ten local landraces cultivated in randomized complete block design (RCBD) experiments at three different elevations (365 m, 1040 m and 1856 m) under the farmer management system for 2 years 2016 and 2017. Similarly, triplicate soil samples were collected from each experiment plot of different elevation. Kjeldahl method was used to determine grain protein and atomic absorption spectrophotometry method was used to determine calcium and iron. Soil nitrogen (N) was estimated by Kjeldahl method, the available phosphorous (P) by a modified Olsen’s method, potassium by Hanway and Heidel method and pH by using digital pH meter. Results The protein calcium and iron content in finger millet grain was significantly different (P 
ISSN:2662-4044
2662-4044
DOI:10.1186/s43170-020-00018-3