ANTI-NUTRITIONAL CONSTITUENT OF COLOCASIA ESCULENTA ...

A.2.2.3
A.2.3
A.2.3.1
A.2.3.2
Special equipment utilized
Soxhlet Extractor (Soxtec HT-6, Tacater AB, Hoganas)
PerkinElmer Atomic Absorption Spectrophotometer (Carl Zeiss) Model AAS-3
GPR centrifuge (Beckman)
Spectrophotometer (Pharmacia biotech-novaspec)
DV Spectrophotometer
Laborota 400 Rotary evaporator (Heidolph)
Methods
(See Appendix B for details ofmethodology)
Sample preparation
Healthy Amadumbe tubers were washed, hand-peeled and cut into small pieces. Only
tubers with little or no skin wounding were selected. Samples were divided into two
groups: one group was referred to as processed and the other group as unprocessed. The
unprocessed samples were dried at 55° C for 24 hours and then were milled into a fine
powder which was stored in brown bottles until used. The processed portion was
subdivided into three different parts (those to be boiled, fried and roasted), processed as
descnbed in Section A.2.3.2 and screened for the presence ofnutrients and anti-nutrients.
Processing techuiqoes
Approximately 500 g each ofthe processed portion ofColocasia esculenta samples were
separately subjected to the following processing techniques:
I. Boiling: Amadumbe samples were boiled in distilled water on a stove
for 30 minutes, after which they were drained.
ii. Frying: Amadumbe samples were deep-fried in domestic cooking oil
(100 per cent sunflower oil) for 15 minutes.
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