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.
| Published in | Journal of Food and Nutrition Sciences (Volume 5, Issue 4) |
| DOI | 10.11648/j.jfns.20170504.12 |
| Page(s) | 147-154 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2017. Published by Science Publishing Group |
Colocasia Esculenta, Nutritional Value, Anti-nutrients, Processing
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APA Style
Habtamu Azene, Tesfahun Molla. (2017). Nutritional Composition and Effects of Cultural Processing on Anti-nutritional Factors and Mineral Bioavailability of Colocasia Esculenta (Godere) Grown in Wolaita Zone, Ethiopia. Journal of Food and Nutrition Sciences, 5(4), 147-154. https://doi.org/10.11648/j.jfns.20170504.12
ACS Style
Habtamu Azene; Tesfahun Molla. Nutritional Composition and Effects of Cultural Processing on Anti-nutritional Factors and Mineral Bioavailability of Colocasia Esculenta (Godere) Grown in Wolaita Zone, Ethiopia. J. Food Nutr. Sci. 2017, 5(4), 147-154. doi: 10.11648/j.jfns.20170504.12
AMA Style
Habtamu Azene, Tesfahun Molla. Nutritional Composition and Effects of Cultural Processing on Anti-nutritional Factors and Mineral Bioavailability of Colocasia Esculenta (Godere) Grown in Wolaita Zone, Ethiopia. J Food Nutr Sci. 2017;5(4):147-154. doi: 10.11648/j.jfns.20170504.12
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Download@article{10.11648/j.jfns.20170504.12,
author = {Habtamu Azene and Tesfahun Molla},
title = {Nutritional Composition and Effects of Cultural Processing on Anti-nutritional Factors and Mineral Bioavailability of Colocasia Esculenta (Godere) Grown in Wolaita Zone, Ethiopia},
journal = {Journal of Food and Nutrition Sciences},
volume = {5},
number = {4},
pages = {147-154},
doi = {10.11648/j.jfns.20170504.12},
url = {https://doi.org/10.11648/j.jfns.20170504.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20170504.12},
abstract = {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.},
year = {2017}
}
TY - JOUR T1 - Nutritional Composition and Effects of Cultural Processing on Anti-nutritional Factors and Mineral Bioavailability of Colocasia Esculenta (Godere) Grown in Wolaita Zone, Ethiopia AU - Habtamu Azene AU - Tesfahun Molla Y1 - 2017/06/29 PY - 2017 N1 - https://doi.org/10.11648/j.jfns.20170504.12 DO - 10.11648/j.jfns.20170504.12 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 147 EP - 154 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20170504.12 AB - 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. VL - 5 IS - 4 ER -
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