Raw and processed wild colocasia corm meal (Colocasia esculenta (L.) Schott, var. esculenta) as an energy source for broilers

Samarasinghe, K.; Rajaguru, A.S.B.

doi:10.1016/0377-8401(92)90093-l

Cited by 4 publications

(1 citation statement)

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“…Content of calcium oxalate raphides has been reported to decrease from outer to the centre of the corm [49] and be more abundant in distal sections than mid-or apical [15]. Effects of cocoyam antinutritional factors range from reductions of food and feed intake, with depression of weight gain, to pancreatic hypertrophy in experimental animals [50][51][52][53][54][55].…”

Section: Cocoyam Antinutrient Componentsmentioning

confidence: 99%

Cocoyam (corms and cormels)—An underexploited food and feed resource

Owusu-Darko¹,

Paterson²,

Omenyo³

2014

JACEN

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Cocoyams (old-taro: Colocasia esculenta; newtannia: Xanthosoma sagittifolium) yield corms as root crops produced in regions of tropical and sub-tropical developing countries. In certain countries such as Ghana, there are surpluses in production but deficits in cereals. Cocoyams are used in a range of indigenous foods. Post harvest losses are high due to mechanical damage of corms during harvest and microbial attacks on such damaged corms during storage. Cocoyams contain, on average, 25% starch (wet weight basis) with A-type structures characterized by small granule size (<1.5 µm). Non-starch polysaccharides in cocoyams confer gummy properties to the starch. However, mechanical effects of raphides-crystals of calcium oxalate and other components-produce irritation when raw corm tissue is ingested resulting in several levels of discomfort. With appropriate processing, cocoyams could be a rich source of starch for food and industrial applications and corms have potential for new product development. Stabilizing cocoyam crops and adding value could greatly improve its utilization in cocoyam producing countries.

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