ANTI-NUTRITIONAL CONSTITUENT OF COLOCASIA ESCULENTA ...

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Gamma- and possibly beta-sitosterol present in Amadumbe tubers can increase the tubers' nutritional value because the sitosterols have many health-promoting biological activities. The phytosterol content of vegetables and fruits is not affected by intense processes such as boiling, neutralization, bleaching and deodorization because phytosterols are very stahle (Normen etal., 1999; Bortolomeazzi et aI., 2000). Therefore, processing will not decrease the nutritional value ofthe tuber. 162
B.S.l a-Amylase inhibitor B.S.2 Saponin CHAPTERB-5 GENERAL CONCLUSION Two active forms of the inhibitor, AI-AI and AI-B2, were detected during the purification procedures. The apparent molecular weights, based on gel chromatography on Sephadex G-lOO, were approximately 17 kDa and 19 kDa respectively. The optimum pH and temperature for the a-amylase inlubitors were pH 6 and 40· C respectively, but the enzyme activity was significantly destroyed at pH less than four and more than eight, as well as above a temperature of70· C. The results obtained for the studied a-amylase inhibitors present in Amadumbe are in agreement with the inlubitors studied for other tubers. The Amadumbe amylase inhibitors may not be of much nutritional relevance, since cooking was found to decrease their biological activity. The isolated compound characterized by TLC, IR and GC-MS was found to be gamma sitosterol. The objective ofthe next section was to conduct a nutritional evaluation using one ofthe isolated anti-nutritional factors. Beta-sitosterol has many biological activities and is an isomer of gamma-sitosterol. Therefore, it was decided to conduct the nutritional evaluation using gamma-sitosterol. Gamma-sitosterol was not commercially available, 163
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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
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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.,
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
Page 173: Figure 82-3.3: Chromatogram ofsapon
Page 182: 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
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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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