ANTI-NUTRITIONAL CONSTITUENT OF COLOCASIA ESCULENTA ...

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REFERENCES Adeparusi E.O. (2001) Effect ofprocessing on the nutrients and anti-nutrients oflima bean (Phaseolus lunatus L.) flour. NahrungIFood 45, 94 - 96. Afoakwa E.O. and Sefa-Dedeh S. (2001) Chemical composition and quality changes in trifoliate yam Dioscorea dumetorum pax tubers after harvest. Journal ofFood Chemistry 75,85-91. African affair. (2005) South Africa [online]. Available from: [Accessed 23 April 2006]. Agbor-Egbe T. and Mbome 1. (2006) The effects of processing techniques in reducing cyanogens levels during the production of some Cameroonian cassava foods. Journal of Food Composition andAnalysis 19,354-363. Agbor-Egbe T. and Rickard J.E. (1990) Evaluation ofthe chemical composition offresh and stored edible aroids. Journal ofScience, Food andAgriculture 53, 487-495. Alonso R., Aguirre A and Marzo F. (2000) Effects of extrosion and traditional processing methods on antinutrients and in vitro digestibility ofprotein and starch in faba and kiduey beans. Food Chemistry 68, 159-165. Albihu P. and Savage G.P. (2001) The effect of cooking on the location and concentration of oxalate in three cultivars of new Zealand-grown oca (Oxalis tuberosa Mol.). Journal ofthe Science ofFood andAgriculture 81, 1027-1033. 81
Alfaia S., Ribeiro G., Nobre A, Luizao R. and Luizao F. (2003) Evaluation of soil fertility in smallholder agroforestry systems and pastures in western Amazonia. Agriculture, Ecosystems andEnvironment 102, 409-414. Ali H., Houghton PJ. and Soumyanath A (2006) a-Amylase inhibitory activity of some Malaysian plants used to treat diabetes; with particular reference to Phyllanthus amarus. Journal Ethnopharmacology 107, 449-455. Anderson R.L., Rackis J.J. and Tallent W.H. (1979) Biologically active substances in soy products. In: Soy Protein and Human Nutrition. (Eds) Wilke H.L., Hopkins D.T. and Waggle D.H., Academic Press, New York.. pp 209-233. AOAC, (1984) Official Methods of Analysis, 14 ed., vo!. 67. Association of Official Analytical Chemists, Arlington, VA., 503-515. Aregheore E. and Perera D. (2003) Dry matter, nutrient composition and palatability/ acridity of eight exotic cultivars of cocoyam-taro (Colocasia esculenta) in Samoa. Plant Foodsfor Human Nutrition 58, 1-8. Armour J.C., Pereira R.L.C., Bucham W.C. and Grant G. (1998). Protease inhibitors and lectins in soya beans and effects on aqueous heat-treatment. Journal ofthe Science Food andAgriculture 78, 225-231. Armstrong W. (2007) The structure ofajlavonoid [online]. Available from [Accessed 5 January 2008] Association of Official Analytical Chemists, (AOAC) (1990). In: Official methods of analysis (15th ed; Section 986.11). (Ed) Helrich K, Association of Official Analytical Chemists, Inc. Arlington, VA USA 82
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ANTI-NUTRITIONAL CONSTITUENT OF COL
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ABSTRACT Colocasia esculenta 1. Sch
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• My colleagues Kayode, Stranger,
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CHAPTER A-2 : MATERIALS AND METHODS
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CHAPTER 8-1-4 : DISCUSSION Bl-A.l I
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C.3.3 EXPERIMENTAL TEST C.3.3.1 Foo
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MakP Makatini purple MakW Makatini
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Figures C3-9 Figure B-1 The activit
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Table C3-3 TableC3-4 Summary ofseru
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crop. Amadumbe is not extensively c
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section of the study therefore inve
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Figure AI-2: The aboveground portio
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Taro is produced in the Pacific Isl
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A.1.4 Anti-nutrients Foods are comp
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essential amino acids not available
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A.l.4.2 Amylase inhibitors In order
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A.l.4.4 Total polyphenols Polypheno
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A.1.4.7 when the levels are high en
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A.1.4.8 coordination sides to inhib
Page 49 and 50: However,ifsaponins have a triterpen
Page 51 and 52: A.l.6 nutritional factors naturally
Page 54 and 55: A.2.2.3 A.2.3 A.2.3.1 A.2.3.2 Speci
Page 56 and 57: A.2.3.4.2 A.2.3.4.3 A2.3.4.4 In ano
Page 58: A.2.3.6.3 \.2.3.6.3.1 \.2.3.6.3.2 L
Page 61 and 62: sulphuric acid. Absorbance was meas
Page 63 and 64: Table A3-1a: The moisture and ash c
Page 65 and 66: Table A3-1c Carbohydrate content (g
Page 68 and 69: and 4.13 mg 100 g-l DMin the unproc
Page 77: Table A3-3c: Fatty acids identified
Page 80 and 81: Table AJ-4b: The phenolic compounds
Page 82 and 83: The results of the analysis of alka
Page 84: MtW MtP EW EP MakW MakP Figure A3-3
Page 87 and 88: The crude fat analysis ofZululand C
Page 89 and 90: The relative proportion ofNa, Ca, K
Page 91 and 92: TIA indicated that the trypsin inhi
Page 93 and 94: samples in this study were also hig
Page 95 and 96: The cyanogen levels for Amadumbe tu
Page 97 and 98: CHAPTERA-5 CONCLUSION A.5.1 Nutriti
Page 99: In conclusion, Section A ofthis stu
Page 103 and 104: Bhattacharyya A, Rai S. and Babu CR
Page 105 and 106: Chavan U.D., Shahidi F. and Naczk M
Page 107 and 108: De la Cuadra C., Muzquiz M, Burbano
Page 109 and 110: Fatty acids. (2008) CyberlipidCente
Page 111 and 112: Grant G. (1991) Lectins. In: Toxic
Page 113 and 114: HofmanP., Vuthapanich S., Whiley A,
Page 115: Jobnson LT., Gee J.M, Price K.R., C
Page 118 and 119: MagaJA (1978) Simple phenols and ph
Page 120 and 121: Milton K. (2003) Micronutrient inta
Page 122 and 123: Noonan S.C. and Savage G.P. (1999)
Page 124 and 125: Pathirana C, Gibney MJ. and Taylor
Page 126 and 127: Quesada C., Bartolome B., Nieto 0.,
Page 128 and 129: Robertson RN., Highkin H.R., Smydzu
Page 130 and 131: Sheeba R. and Padmaja G. (1997) Mec
Page 132 and 133: Thompson L.U. (1988) Antinutrients
Page 134 and 135: Vijayakumari K, Siddhuraju P. and J
Page 136 and 137: PURIFICATION AND AMYLASE INHIBITOR
Page 138 and 139: calcium metalloenzymes, are complet
Page 140 and 141: Bl.1.2.4 Kunitz-Iike a-amylase inhi
Page 142 and 143: diabetes mellitus or obesity. Octiv
Page 144 and 145: B1.2.3.1 Extraction and purificatio
Page 147: BI.3.1 BI.3.2.1 Introduction CHAPTE
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B1.3.2.2 Kinetic studies The inhibi
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Bl.4.1 B1.4.2 Introduction CHAPTER
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Bl.4.3.3 results that amylase inhib
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The chemical structure ofits sapoge
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12.1.2.3 Steroidal saponin The trit
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(the in vitro haemolytic activity)
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82.2.3.2 82.2.3.2.1 B2.2.3.2.2 Air-
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82.2.3.3.4 • ion source temperatu
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Figure 82-3.3: Chromatogram ofsapon
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Gamma- and possibly beta-sitosterol
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whereas beta-sitosterol was. It was
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Cheeke PR. (1971) Nutritional and p
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Franco O.L., Rigden D.L., Melo F.R
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Kokiladevi E., Manickam A and Thayu
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Morton R.L., Schroeder RE., Bateman
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Price K.R, Eagles J. and Fenwick GR
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Ukpabi U.R and Ukpabi J.U. (2003) P
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SECTIONC EFFECTS OF INGESTED BETA-S
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C.1.2.2 and fungal cells contain on
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Beta-sitosterol has been successful
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Digestive enzymes do the all import
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C.2.1 Introduction CHAPTERC-2 MATER
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C.2.2.3.3 C.2.2.4 C.2.2.4.1 C.2.2.4
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C.3.! Introduction CHAPTERC-3 RESUL
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C.3.3.3 Clinical signs The appearan
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C.3.3.5 ALT and AST values were sig
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.. - Figure C3-5: Representative ph
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Figure C3-7: Representative photomi
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C.4.1 Introduction CHAPTERC-4 DISCU
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significantly, decreased after beta
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decreased by sitosterols as a resul
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Bhattacharyya AI
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Dablqvist A (1968) Assay ofintestin
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Ivorra MD., D'OconMP., Paya M and V
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Miettinen TA, Tilvis RS. and Kesani
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Pollak O.I. and Kritchevsky D. (198
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2.1 Introduction CHAPTER 2 GENERAL
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2.4 Suggestions for future work Fur
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A.A.3 Enzyme trypsin 10 mg bovine-p
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AppendixB DETAILS OF MEmOOOLOGY BA1
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sugars were estimated from standard
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B.A.l.5.4.5 Liquid Chromatography M
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B.A.2.4 Tannin [Van-Burden and Robi
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The mixture was stirred continuousl
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B.C.l Esterification ofbeta-sitoste
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AppendixC OLEIC ACID STANDARD 230 2
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5 '11I;1 5 2 r - - - • j ,et [:=:
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