Comprehensive Nutritional Profiling of Fresh and Dried Asparagus racemosus (Shatavari) Roots Across Maturity Stages

Abstract

Background: Asparagus racemosus (Shatavari) is widely used in traditional medicine, particularly in Ayurveda, for its therapeutic properties. The nutritional composition of its roots varies with maturity stages and post-harvest drying processes, which influence their medicinal and nutritional benefits. Understanding these variations can help optimize harvesting and processing techniques.

Objective: This study aims to evaluate the nutritional composition of fresh and dried Asparagus racemosus roots at different maturity stages (6, 12, 18, and 24 months) and assess the impact of maturity and drying on key nutritional parameters. Additionally, a comparison was made with commercially available root powder to provide insights into its nutritional efficacy.

Methods: Roots were harvested at four maturity stages from cultivated plants and processed as fresh or dried samples. Drying was conducted in a hot air oven at 50°C until a constant weight was achieved. Nutritional parameters including moisture, ash, crude fiber, fat, protein, carbohydrates, calcium, and iron were analyzed using standard laboratory methods. The calorific value was calculated based on macronutrient composition. Statistical analyses were performed using Student's t-test, with significance set at p<0.05.

Results: Drying significantly increased nutrient concentrations by reducing moisture content. The 18-month dried roots exhibited the highest calorific value (355.98 kcal/100 g) and carbohydrate content (73.44 g/100 g). The 24-month dried roots had the highest protein (9.22 g/100 g) and crude fiber (13.4 g/100 g). Compared to marketed root powder, naturally dried roots contained higher protein, fiber, calcium, and iron levels, suggesting superior nutritional benefits.

Conclusion: Maturity and drying significantly influence the nutritional composition of Shatavari roots. The 18- and 24-month dried roots exhibit optimal nutrient concentrations, making them preferable for medicinal and nutritional applications over commercially available root powder. These findings provide a scientific basis for improved harvesting and processing strategies to maximize Shatavari's health benefits.