ANTI-NUTRITIONAL CONSTITUENT OF COLOCASIA ESCULENTA ...

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2.1 Introduction CHAPTER 2 GENERAL CONCLUSION The mass production ofhighly refined foods has tended to overshadow traditional foods which in many ways are more nutritious. In search for solutions to problems of food insecurity in developing countries, there is need to re-examine the role ofthese traditional foods. Amadumbe is widely grown in the sub-tropical parts of South Africa. The locally developed cu1tivars are commonly used as staple foods in the Kwazulu-Natal province, South Africa. When any crop is being considered as a food source the nutritional value is of utmost importance. The nutritional and anti-nutritional evaluation of unprocessed and processed Arnadumbe tubers revealed the following: 2.2 Nutritional and anti-nutritional evaluation Proximate analysis showed Arnadumbe to be highly nutritious with high carbohydrate, adequate protein and low lipid content Amadwnbe was also shown to contain essential fatty acids in the form of linoleic and linolenic acid. The tubers are generally low in mineral content except for potassinm and magnesium. Even though anti-nutritional substances were found in unprocessed Arnadumbe, domestic processing (boiling, frying, roasting), were observed to effectively reduce the content of the anti-nutrients Boiling was the most effective method to decrease the levels of anti nutrients. Zululand Colocasia esculenta can therefore be used as food material for humans but tubers should be processed properly to not pose a long-term health problem in humans. 234
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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.,
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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
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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
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 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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