Amino Acid and Fatty Acid Composition of Ethiopian Taro

Temesgen, Melese; Retta, Negussie; Tesfaye, Etalem

doi:10.47672/ajfsn.217

Cited by 3 publications

(2 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The weaning mush prepared from these mixed flours exhibited a high energy density of 119 kcal/100 mL [99]. Temesgen et al [101] designed a pregelatinized taro flour and developed a weaning food, these authors observed that the weaning foods prepared from 25% taro flour provided better nutritional and functional compositions to meet the nutrient density of infant foods.…”

Section: Other Food Productsmentioning

confidence: 99%

Taro Roots: An Underexploited Root Crop

Ferdaus,

Chukwu-Munsen,

Foguel

et al. 2023

Nutrients

View full text Add to dashboard Cite

Taro (Colocasia esculenta) is a root crop that remains largely underutilized and undervalued despite its abundance and affordability. In comparison to other root vegetables, such as potatoes, yams, carrots, and cassava, taro stands out as a plentiful and low-cost option. As global hunger increases, particularly in Africa, it becomes essential to address food insecurity by maximizing the potential of existing food resources, including taro, and developing improved food products derived from it. Taro possesses a wealth of carbohydrates, dietary fiber, vitamins, and minerals, thereby making it a valuable nutritional source. Additionally, while not a significant protein source, taro exhibits higher protein content than many other root crops. Consequently, utilizing taro to create food products, such as plant-based milk alternatives, frozen desserts, and yogurt substitutes, could play a crucial role in raising awareness and increasing taro production. Unfortunately, taro has been stigmatized in various cultures, which has led to its neglect as a food crop. Therefore, this review aims to highlight the substantial potential of taro as an economical source of dietary energy by exploring the rich fiber, potassium, vitamin C, protein, and other micronutrient content of taro, and providing a foundation for the formulation of novel food products. Furthermore, this paper assesses the nutritional benefits of taro, its current utilization, and its antinutritional properties. It emphasizes the need for further research to explore the various applications of taro and improve on-farm processing conditions for industrial purposes.

show abstract

Section: Other Food Productsmentioning

confidence: 99%

Taro Roots: An Underexploited Root Crop

Ferdaus,

Chukwu-Munsen,

Foguel

et al. 2023

Nutrients

View full text Add to dashboard Cite

show abstract

“…for commonly used plant leaves in fish farming and in the human diet (Dada and Owonu, 2010;Caunii et al, 2010;Mutayoba et al, 2011;Awol, 2014;Sun et al, 2014;Temesgen et al, 2016).…”

Section: Discussionmentioning

confidence: 99%

Mineral content in local feed ingredients used by fish farmers in four different regions of Tanzania

Mmanda¹,

Lindberg

Haldén

et al. 2019

West Ind. Oc. J Mar. Sci.

View full text Add to dashboard Cite

This study investigated the content of selected minerals (P, Ca, K, Na, Mg, Fe and I) in local feed ingredients used by tilapia fish farmers in Tanzania. Analyses were performed on 26 local feed ingredients collected at four different geographical locations in Tanzania (Dar es Salaam, Morogoro, Mbeya and Mwanza). The samples were taken randomly from fish farmers, fish feed producers, fingerling producers and animal feed shops or centers near fish farms in each region. The results showed a wide range of mineral concentrations. The highest levels of P was found in fish skeletons (17.8 g kg-1), of Ca in limestone (107.3 g kg-1), of K in gallant soldier (51.0 g kg-1), of Na in marine shrimp (Exhippolysmata oplophoroides) (11.7 g kg-1), of Mg in prawn head waste (4.2 g kg-1), of Fe in azolla (2355 mg kg-1) and of I in full fat soybean (447 mg kg-1). The data on mineral content in feed ingredients can be used as a platform for better-targeted feed formulation for tilapia farming systems. In conclusion, the data suggest that if more than two ingredients are used in the diet, this may be sufficient to meet the mineral requirements of all cultured tilapia species and their hybrids, without inclusion of any mineral premix.

show abstract

Chemical features of rejected taro tuber flour (Colocasia esculenta L. Schott) and its effect on productive performance in post-weaning pigs

Caicedo

Ferreira²,

Quintana

et al. 2021

CTA

View full text Add to dashboard Cite

This study evaluated the effect of the inclusion of rejected taro tuber flour (RTTF) on the productive performance in commercial hybrid pigs (Landrace × Duroc × Pietrain) during their post-weaning period. The experiment was established under a completely randomized design, comprising four treatments (0, 10, 20, and 30% inclusion of RTTF in the diet), using a total of 60 piglets with 15 repetitions each. The average daily feed intake (ADFI), average daily gain (ADG), feed conversion (FC), final body weight (BW), presence of diarrheas, mortality, and production cost, were determined. RTTF showed a high dry matter content, nitrogen-free extracts, gross energy, aspartic acid, glutamic acid, potassium, iron, polyphenols, and antioxidant activity. RTTF inclusion in the diet of pigs in the entire period (30-58 d) did not cause diarrhea or deaths and showed a quadratic effect on BW (p < 0.001) and ADFI (p < 0.001) and produced a linear effect on ADG (p = 0.006), FC (p = 0.003) and production cost (p < 0.001). In conclusion, the inclusion of RTTF in the diet of pigs after weaning (30-58 d) ranging between 0 and 30 % showed no effect on BW and ADFI, with a slight decrease in ADG and FC and a linear effect on production cost reduction.

show abstract

Amino Acid and Fatty Acid Composition of Ethiopian Taro

Cited by 3 publications

References 8 publications

Taro Roots: An Underexploited Root Crop

Taro Roots: An Underexploited Root Crop

Mineral content in local feed ingredients used by fish farmers in four different regions of Tanzania

Chemical features of rejected taro tuber flour (Colocasia esculenta L. Schott) and its effect on productive performance in post-weaning pigs

Contact Info

Product

Resources

About