Bhagalpur: Various kinds of gambids developed by scientists at the University of Agriculture Bihar (Bau) not only attract the attention of Denizens but also the researchers because of anti-aging factors and nutritional value rich to fight with extraordinary external appearance.
Exclusive variations of black guava with red porridge in claimed rich in antioxidants, minerals and vitamins.
It has been developed with more than three years of scientific research in odor and is likely to be launched for commercial agriculture as soon as some increase in size, aroma and longer shelf life.
Guava variations that are rich in antioxidants of various Moava are rich in antioxidants, including nearly 250 milligrams of vitamin-c in 100 grams of fruit, vitamin-a and b, calcium and iron percentage in addition to multivitamins and other minerals, a number of other proteins and useful elements have The effect of ‘anticians’ in humans, said Dr.
Feza.
The fruit will be fully cooked at the end of August or September, said Dr.
Feza.
“We try to further improve the quality of guava which has a manifold of nutritional benefits of much potential for commercial production and export,” he added.
Dr.
Sandip Lal, President of Local Chapter Ima and Hod Forensic Medication and Toxicology at Jawaharlal Nehru Medical College and Hospital (JLNMCH), said newly developed black guava has attracted the attention of medical brotherhood and requires further exploration in its view of antioxidants, vitamins and minerals and can help in fighting human diseases.
The Indian Medical Research Council (ICMR) must collaborate with the smell in research and create awareness about Black Guava which is claimed, said Dr.
Lal.
Prof.
C B Singh, Hod from Botany in Tilka Manjhi Bhagalpur University (TMBU), refers to aging or biological aging of the human body, saying black guava requires further research.