Drying Phenomenon and Influence on the Anti Nutritional and Pasting Properties of Cocoayam (Taro)

Famurewa, J. A. V.; Olatujoye, Jumoke B.; Ajibode, A.

doi:10.9734/jsrr/2014/5925

Cited by 7 publications

(9 citation statements)

References 12 publications

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“…But the values are similar with studies done on the effect of cooking on the concentration of oxalate in taro varieties grown in Cambodia, New Zealand and Philippines [8], [49], [50]. This value is higher than studies done on drying phenomenon on antinutritional factors [51] and effect of processing methods on oxalate content on taro cultivars grown in South Africa [43]. Boiling treatments were found to be effective reducing the oxalate content of tuber under investigation.…”

Section: Phytatesupporting

confidence: 45%

Nutritional Composition and Effects of Cultural Processing on Anti-nutritional Factors and Mineral Bioavailability of Colocasia <i>Esculenta</i> (Godere) Grown in Wolaita Zone, Ethiopia

Azene¹

2017

JFNS

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Taro corms of Boloso variety grown in southern region of Ethiopia was exposed to processing such as boiling, frying and fermentation were investigated for proximate, mineral and anti-nutritional factors. Proximate compositions of Boloso raw were found to contain moisture-67.64%, crude ash-3.92%, crude fiber-5.8%, crude protein-6.62%, crude fat-0.67%.Macro nutrients such as phosphorous, sodium, Potassium, and calcium were 60.63mg/100g, 37.61 mg/100g, 710 mg/100g and 186 mg/100g respectively. The mineral composition of micro nutrients found to be copper-0.76 mg/100g, zinc-14.27 mg/100g, iron-10.57 mg/100g for Bolos raw. Anti-nutrient factor of Boloso raw analyzed in this study were oxalate-187 mg/100g, Phytate-78.11 mg/100g, tannin-67.07 mg/100g. Potassium was the most abundant macro mineral (710mg/100g) in the unprocessed tubers. Processing significantly reduced its content. The effect of processing on calcium showed significant increase upon fermentation and decrease on frying process. However, boiling did not significantly reduce the calcium content. When compared with Boloso raw, processing resulted in significant increase phosphorous and sodium content. Bolo raw has the highest zinc content. Frying process significantly reduced micronutrients where as fermentation process significantly reduced zinc and iron content. Boiling process significantly increased copper content but it decreased iron content significantly. Boloso raw is rich in calcium oxalate. Anti-nutrient factors were significantly reduced by the effects of various domestic processing (boiling, frying and fermentation) on Bolos raw taro. Of the three different treatments boiling appears to be effective in reducing oxalate, fermentation in phytate and frying in tannin content.

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Section: Phytatesupporting

confidence: 45%

Nutritional Composition and Effects of Cultural Processing on Anti-nutritional Factors and Mineral Bioavailability of Colocasia <i>Esculenta</i> (Godere) Grown in Wolaita Zone, Ethiopia

Azene¹

2017

JFNS

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“…Furthermore, the anti-nutrient results showed oxalate content of the flour peeled with the bark (0.027 mg/g) to be the same as the flour peeled without the bark (0.027 mg/g). This result agrees with the work of Famurewa et al [39] which shows oxalate to be low in C. esculenta flours. On the other hand, the result of this study is not comparable with that of the works of Eddy et al, 2007 [19] and Adane et al, 2013 [30] whose results of oxalate are relatively on the high side with 5.01 mg/g and 243.06 mg/g respectively.…”

Section: 4 Results For Mineral Element Analysissupporting

confidence: 93%

“…The tannin content of the C. esculenta flour processed without the bark (2.5%) is slightly higher than the flour processed with the bark (2.1%). The values in this study is in line with the work of Famurewa et al [39] with the value of 2.7% but different with the finding of Adane et al [30] whose value is on a high side with 47.39%.…”

Section: 4 Results For Mineral Element Analysiscontrasting

confidence: 51%

“…The phytate content of the C. esculenta flour processed with the bark (0.58%) is same value with the flour processed without the bark (0.58%). The values of this analysis shows phytate to be higher in concentration than the work of Famurewa et al [39] with the value of 0.24% but varies with the works of Eddy et al [19] and Adane et al, 2013 [30] with the values of 115.43 mg/g and 88.21 mg/g respectively.…”

Section: 4 Results For Mineral Element Analysiscontrasting

confidence: 41%

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Proximate, Anti-Nutrients and Elemental Constituents of C. esculenta

Chinenye

Chidiebere

Ani

2020

AJBGMB

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Cocoyam (C. esculenta) is an aroid that is grown most importantly for edible corms. C. esculenta is used by the locals, it has been noted that when used as feed, it causes swelling of the lips, mouth and throat. The aim of this work was to investigate the proximate, anti-nutrients and elemental constituents of C. esculenta. Proximate, elemental and anti-nutrient constituents of C. esculenta were investigated. For the mineral composition Atomic absorption spectrometer was used, while a standard method of analysis by American Organization of Analytical Chemistry was adopted for the proximate analysis and anti-nutrient composition. After the experiment, the data obtained were presented as mean± SD and were subjected to statistical analysis using student T-test, to determine the level of significance at p≤0.05. The results showed that for the two samples, the flour processed with the bark has highest concentrations of carbohydrate and minerals, but the bark has a higher concentration of anti-nutrients which causes swollen lips, scratchiness of throat and astringent taste.

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“…The method used was that of 15 . 20 g of samples powder was put into a conical flask and 100 ml of 20% aqueous ethanol were added.…”

Section: Determination Of Saponin Contentmentioning

confidence: 99%

Comparison of the Nutritional, Physico-chemical and Anti-nutrient Properties of Freeze and Hot Air Dried Watermelon (Citrullus lanatus) Rind

Mohan¹,

Shanmugam²,

Nithyalakshmi³

2016

Biosci., Biotech. Res. Asia

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The preservation of food by drying is one of the most commonly used methods in the food processing industry. Watermelon belongs to the family of Cucurbitaceae .The processing of watermelon generates a large amount of waste in the form of rind, peel and seeds. The watermelon rind is an under-utilised waste generated after the consumption of the fruit. Watermelon rind contains vitamin C, dietary fiber, citrulline, potassium, a small amount of vitamin B-6.It is also known to contain a variety of bioactive compounds like cucurbitacin, triterpenes, sterols and alkaloid. The citrulline in watermelon rind gives it antioxidant effects that protect the body from free-radical damage. In this study efforts have been made to dry and preserve the watermelon rind by hot air drying and freeze drying technique. The water absorption capacity, rehydration ratio and the solubility of the freeze dried watermelon rind powder were found to be 11.42±0.6 (g/g), 9±0.8 (g/g) and 8±0.5% respectively. Hot air drying significantly reduced the water absorption capacity of the watermelon rind while it increased the water solubility and bulk density. The tannins ,alkaloids and saponin content were found to be lesser in hot iar dried samples compared to freeze dried.

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Drying Phenomenon and Influence on the Anti Nutritional and Pasting Properties of Cocoayam (Taro)

Cited by 7 publications

References 12 publications

Nutritional Composition and Effects of Cultural Processing on Anti-nutritional Factors and Mineral Bioavailability of Colocasia <i>Esculenta</i> (Godere) Grown in Wolaita Zone, Ethiopia

Nutritional Composition and Effects of Cultural Processing on Anti-nutritional Factors and Mineral Bioavailability of Colocasia <i>Esculenta</i> (Godere) Grown in Wolaita Zone, Ethiopia

Proximate, Anti-Nutrients and Elemental Constituents of C. esculenta

Comparison of the Nutritional, Physico-chemical and Anti-nutrient Properties of Freeze and Hot Air Dried Watermelon (Citrullus lanatus) Rind

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Drying Phenomenon and Influence on the Anti Nutritional and Pasting Properties of Cocoayam (Taro)

Cited by 7 publications

References 12 publications

Nutritional Composition and Effects of Cultural Processing on Anti-nutritional Factors and Mineral Bioavailability of Colocasia &lt;i&gt;Esculenta&lt;/i&gt; (Godere) Grown in Wolaita Zone, Ethiopia

Nutritional Composition and Effects of Cultural Processing on Anti-nutritional Factors and Mineral Bioavailability of Colocasia &lt;i&gt;Esculenta&lt;/i&gt; (Godere) Grown in Wolaita Zone, Ethiopia

Proximate, Anti-Nutrients and Elemental Constituents of C. esculenta

Comparison of the Nutritional, Physico-chemical and Anti-nutrient Properties of Freeze and Hot Air Dried Watermelon (Citrullus lanatus) Rind

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Product

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Nutritional Composition and Effects of Cultural Processing on Anti-nutritional Factors and Mineral Bioavailability of Colocasia <i>Esculenta</i> (Godere) Grown in Wolaita Zone, Ethiopia

Nutritional Composition and Effects of Cultural Processing on Anti-nutritional Factors and Mineral Bioavailability of Colocasia <i>Esculenta</i> (Godere) Grown in Wolaita Zone, Ethiopia