ANTI-NUTRITIONAL CONSTITUENT OF COLOCASIA ESCULENTA ...

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Robertson RN., Highkin H.R., Smydzuk 1. and Went F.W. (1962) The effect of environmental conditions on the development of pea seeds. Australian Journal of Biological Sciences 15, 1-15. Roddick J.G. (1979) Complex formation between solanaceous steroidal glycoalkaloids and free sterols in vitro. Phytochemistry 18, 1467-1470. Rosenthal GA and Berenbaum M.R. (1991) Herbivores - Their interactions with secondary plant metabolites. Academic Press, New York. pp. 199-270. Ryan D., Robards K., Prenzler P. and Antolovich M. (1999) Applicatious of mass spectrometry to plant phenols. TrAC Trends in Analytical Chemistry 18, 362-372. Saikai W.S. (1979) Amid root crops acridity and raphides. In: Foods, Chemistry and Nutrition. (Eds) Inglett G.E. and Charalampous G., Vo!. I, Academic press, New York. pp 265-278. Saikia P., Sarkar CR. and Borua 1. (1999) Chemical composition, antinutritional factors and effects of cooking on nutritional quality ofrice bean [Vigna umbelIata (Thunb; Ohwi and Ohashi)]. Food Chemistry 67,347-352. Sandberg AS., Larsen F. and Sandstrom B. (1993) High dietary calcium level decreases colonic phytate degradation in pigs fed a rapeseed diet. Journal ofNutrition 123, 559 566. Sangketkit C., Savage G.P., Martin R.J. and Mason SM. (2001) Oxalate content ofraw and cooked oca (Oxalis tuberosa). Journal ofFood Composition and Analysis 14,389 397. llO
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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 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 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
Page 173: 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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