ANTI-NUTRITIONAL CONSTITUENT OF COLOCASIA ESCULENTA ...

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Milton K. (2003) Micronutrient intakes of wild primates: are humans different? Comparative Biochemistry andPhysiology. partA 136,47-59. Missouri Botanical Garden (n.d.) Colocasia Esculenta. [online]. Available from: [Accessed 13 August 2007]. Mitjavila S., Lacombe C., Carrera G. And Derache R (1977) Tanni.:: acid and oxidized tannic acid on the functional state of rat intestinal epithelium. Journal ofNutrition 107, 2113. M0l1er B.L. and Seigler D.S. (1999) Biosynthesis ofcyanogenic glycosides, cyanolipids and related compounds. In: Plant amino acids biochemistry and biotechnology. (Ed.) Singh B.K., Marce1 Dekker, New York. pp 563-609. Montgomery R.D. (1980) Cyanogens. In: toxic constituents of plant foodstuffs. (Ed) Liener SE, (2 nd Edition) Academic Press, New YOlk, USA. pp 143-157. Morris Po, Barnett Po, and Burrows O. (2004) Effect of processing on nutrient content of foods. CAJANUS37, 160-164. Mueller R. and Wooer J.K.P. (1990) Isolation and characterization of two trypsin chymotrypsin inhibitors from lentil seeds. Journal ofFood Biochemistry 13, 39-63. Munro A and Bassir O. (1969) Oxalate in Nigeria vegetables. W Afri J Bioi Appl Chem 12, 14-18. Muraoka S. and Miura T. (2004) Inhibition ofxanthine oxidase by phytic acid and its antioxidative action. Life &iences 74,1691-1700. 102
Naczk M and Shabidi F. (2006) Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis. Journal ofPharmaceutical and Biomedical Analysis 41, 1523 1542. Nahrstedt A (1987) Recent developments in chemistry, distnbution and biology of the cyanogenic glycosides. In: Biologically active natural products. (Eds) Hostettmann K. and LeaP.J., Claredon Press, Oxford. pp 213-234. National Research Council. (1989) Diet and health: implications fer reducing chronic disease. National Academy Press, Washington, DC. Nestares T., Lopez-Frias M., Barrionuevo M. and Urbano G. (1996) Nutritional assessment ofraw and processed chickpea (Cicer arietinum L.) protein in growing rats. Journal ofAgricultural andFood Chemistry 44, 2760-2765. NeuhofC., Oliva M.L., Maybauer M, Oliveira c., Sampaio MU., Sampaio CAM. and Neuhof H. (2003) Effect of plant Kunitz inhibitors from Bauhinia bauhinioides and Bauhinia nifa on pulmonary edema caused by activated neutrophils Journal ofBiological Chemistry 384, 939-944. Nicoli MC., Anese M and Pazpinel M. (1999) Influence ofprocessing on the antioxidant properties offruit and vegetables. Trends in Food Science and Technology 10,94-100. Njintang Y.N., Parker M.L., Moates K.G., Mbofung CM.F, Smith CA and Waldrom W.K. (2006) Rheology and microstructure of achll, a food based on taro (Colocasia esculenta L. Schott), as affected by method of preparation, Journal of the Science of Food andAgriculture 86, 902-907. Noman AS.M, Hoque MA, Haque M.M., Pervin F. and Karim MR. (2007) Nutritional and anti-nutritional components in Pachyrhizus eros 1. tuber. Food Chemistry 102, 1112 1118. 103
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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
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However,ifsaponins have a triterpen
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A.l.6 nutritional factors naturally
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A.2.2.3 A.2.3 A.2.3.1 A.2.3.2 Speci
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A.2.3.4.2 A.2.3.4.3 A2.3.4.4 In ano
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A.2.3.6.3 \.2.3.6.3.1 \.2.3.6.3.2 L
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sulphuric acid. Absorbance was meas
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Table A3-1a: The moisture and ash c
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Table A3-1c Carbohydrate content (g
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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 and 100: In conclusion, Section A ofthis stu
Page 101 and 102: Alfaia S., Ribeiro G., Nobre A, Lui
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 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
Page 152: B1.3.2.2 Kinetic studies The inhibi
Page 155 and 156: Bl.4.1 B1.4.2 Introduction CHAPTER
Page 157 and 158: Bl.4.3.3 results that amylase inhib
Page 159 and 160: The chemical structure ofits sapoge
Page 162 and 163: 12.1.2.3 Steroidal saponin The trit
Page 164 and 165: (the in vitro haemolytic activity)
Page 167 and 168: 82.2.3.2 82.2.3.2.1 B2.2.3.2.2 Air-
Page 169 and 170: 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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