ANTI-NUTRITIONAL CONSTITUENT OF COLOCASIA ESCULENTA ...

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C.3.3 EXPERIMENTAL TEST C.3.3.1 Food and water consumption 198 C.3.3.2 Body weight changes 199 C.3.3.3 Clinical signs 201 C.3.3.4 Heamatology tests 202 C.3.3.5 Pathology and organ weights 203 C.3.3.6 Digestive enzyme activities in small intestine C.3.3.6.1 ATPase activity 208 C.3.3.6.2 Disaccharidase activity 205 CHAl'TER C-4 : DISCUSSION C4.1 . INTRODUCTION 212 C4.2 EXPERIMENTAL TEST 212 CHAPTERC-5: CONCLUSION 218 REFERENCES 219 CHAPTER 2: GENERAL CONCLUSION 2.1 INTRODUCTION 234 2.2 NUTRITIONAL AND ANTI-NU1RITONAL EVALUATION 234 2.3 CHARACTERIZATION AND NU1RITIONAL EVALUATION OF 235 SELECTED ANTI-NUTRIENTS IN AMADUMBE 2.4 SUGGESTIONS FOR FUTURE WORK 236 APPENDIX A: APPENDIXB APPENDIXC APPENDIXD APPENDIXE .PREPARATION OF REAGENTS DETAILS OF METHODOLOGY OLEIC ACID STANDARD CERTIFICATE FROM ETHICS COMMITTEE POSTERS PRESENTED AT CONFERENCES x 237 242 258 259 260
ACAT ALT AI AlA AOAC apoB AST ATP ATR BAPNA BP BPH BW CCK DM DNS El-MS EP ER EW FAO FP FW GA GC-MS HCN HPLC HPLC-UV IR KCN KZN LIST OF ABBREVIATIONS Acyl-coenzyme A cholesterol acyltransferase alanine aminotransferase amylase inhibitor amylase inhibitor activity Association ofOfficial Analytical Chemists apolipoprotein B aspartate aminotransferase adenosine triphosphate attenuated total reflectance benzoyl-DL-arginine-p-nitroaniline Esikhawini boiled purple benign prostatic hypertrophy Esikhawini boiled white cholecystokinin dry matter dinitrosaliccyclic acid electron impact-mass spectrometry Esikhawini purple endoplasmic reticulum Esikhawini white Food and Agriculture Organization Esikhawini fried purple Esikhawini fried white glycoalkaloids gas chromatography-mass spectrometry hydrogen cyanide high-performance liquid chromatography High-Pressure Liquid Chromatography with Ultra-Violet Detector infra-red potassium cyanide Kwazulu-Natal Xl
Page 1 and 2: ANTI-NUTRITIONAL CONSTITUENT OF COL
Page 3: ABSTRACT Colocasia esculenta 1. Sch
Page 6 and 7: • My colleagues Kayode, Stranger,
Page 8 and 9: CHAPTER A-2 : MATERIALS AND METHODS
Page 10 and 11: CHAPTER 8-1-4 : DISCUSSION Bl-A.l I
Page 14: MakP Makatini purple MakW Makatini
Page 17 and 18: Figures C3-9 Figure B-1 The activit
Page 19 and 20: Table C3-3 TableC3-4 Summary ofseru
Page 21 and 22: crop. Amadumbe is not extensively c
Page 24 and 25: section of the study therefore inve
Page 26 and 27: Figure AI-2: The aboveground portio
Page 28 and 29: Taro is produced in the Pacific Isl
Page 30 and 31: A.1.4 Anti-nutrients Foods are comp
Page 32 and 33: essential amino acids not available
Page 34 and 35: A.l.4.2 Amylase inhibitors In order
Page 36: A.l.4.4 Total polyphenols Polypheno
Page 42: A.1.4.7 when the levels are high en
Page 45: 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
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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
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Table A3-3c: Fatty acids identified
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Table AJ-4b: The phenolic compounds
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The results of the analysis of alka
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MtW MtP EW EP MakW MakP Figure A3-3
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The crude fat analysis ofZululand C
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The relative proportion ofNa, Ca, K
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TIA indicated that the trypsin inhi
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samples in this study were also hig
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The cyanogen levels for Amadumbe tu
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CHAPTERA-5 CONCLUSION A.5.1 Nutriti
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In conclusion, Section A ofthis stu
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Alfaia S., Ribeiro G., Nobre A, Lui
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Bhattacharyya A, Rai S. and Babu CR
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Chavan U.D., Shahidi F. and Naczk M
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De la Cuadra C., Muzquiz M, Burbano
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Fatty acids. (2008) CyberlipidCente
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Grant G. (1991) Lectins. In: Toxic
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HofmanP., Vuthapanich S., Whiley A,
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Jobnson LT., Gee J.M, Price K.R., C
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MagaJA (1978) Simple phenols and ph
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Milton K. (2003) Micronutrient inta
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Noonan S.C. and Savage G.P. (1999)
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Pathirana C, Gibney MJ. and Taylor
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Quesada C., Bartolome B., Nieto 0.,
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Robertson RN., Highkin H.R., Smydzu
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Sheeba R. and Padmaja G. (1997) Mec
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Thompson L.U. (1988) Antinutrients
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Vijayakumari K, Siddhuraju P. and J
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PURIFICATION AND AMYLASE INHIBITOR
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calcium metalloenzymes, are complet
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Bl.1.2.4 Kunitz-Iike a-amylase inhi
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diabetes mellitus or obesity. Octiv
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B1.2.3.1 Extraction and purificatio
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BI.3.1 BI.3.2.1 Introduction CHAPTE
Page 152:
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
Page 180 and 181:
Gamma- and possibly beta-sitosterol
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whereas beta-sitosterol was. It was
Page 185 and 186:
Cheeke PR. (1971) Nutritional and p
Page 187 and 188:
Franco O.L., Rigden D.L., Melo F.R
Page 190 and 191:
Kokiladevi E., Manickam A and Thayu
Page 192 and 193:
Morton R.L., Schroeder RE., Bateman
Page 194:
Price K.R, Eagles J. and Fenwick GR
Page 197 and 198:
Ukpabi U.R and Ukpabi J.U. (2003) P
Page 199 and 200:
SECTIONC EFFECTS OF INGESTED BETA-S
Page 201 and 202:
C.1.2.2 and fungal cells contain on
Page 203 and 204:
Beta-sitosterol has been successful
Page 205:
Digestive enzymes do the all import
Page 209 and 210:
C.2.1 Introduction CHAPTERC-2 MATER
Page 211 and 212:
C.2.2.3.3 C.2.2.4 C.2.2.4.1 C.2.2.4
Page 214:
C.3.! Introduction CHAPTERC-3 RESUL
Page 219 and 220:
C.3.3.3 Clinical signs The appearan
Page 221 and 222:
C.3.3.5 ALT and AST values were sig
Page 223 and 224:
.. - Figure C3-5: Representative ph
Page 225:
Figure C3-7: Representative photomi
Page 229 and 230:
C.4.1 Introduction CHAPTERC-4 DISCU
Page 231:
significantly, decreased after beta
Page 234 and 235:
decreased by sitosterols as a resul
Page 237 and 238:
Bhattacharyya AI
Page 239 and 240:
Dablqvist A (1968) Assay ofintestin
Page 242 and 243:
Ivorra MD., D'OconMP., Paya M and V
Page 245 and 246:
Miettinen TA, Tilvis RS. and Kesani
Page 247:
Pollak O.I. and Kritchevsky D. (198
Page 251 and 252:
2.1 Introduction CHAPTER 2 GENERAL
Page 253 and 254:
2.4 Suggestions for future work Fur
Page 255:
A.A.3 Enzyme trypsin 10 mg bovine-p
Page 259 and 260:
AppendixB DETAILS OF MEmOOOLOGY BA1
Page 261 and 262:
sugars were estimated from standard
Page 263 and 264:
B.A.l.5.4.5 Liquid Chromatography M
Page 266:
B.A.2.4 Tannin [Van-Burden and Robi
Page 269 and 270:
The mixture was stirred continuousl
Page 273 and 274:
B.C.l Esterification ofbeta-sitoste
Page 275 and 276:
AppendixC OLEIC ACID STANDARD 230 2
Page 279:
5 '11I;1 5 2 r - - - • j ,et [:=:
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