ANTI-NUTRITIONAL CONSTITUENT OF COLOCASIA ESCULENTA ...

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A.2.3.6.8 A.2.3.6.9 A.2.3.6.10 A.2.3.6.11 Phytate Double acid extraction (HCl and H2S04) was perfonned on sample materials for three hours. Samples were filtered under vacuum through Wbatrnan no 1 filter paper. Colour was developed by adding ammonium molybdate, ascorbic acid and potassium antimonytartrase and absorbance was measured at 820 run. A standard curve was prepared, expressing the results as potassium-hydrogen-phosphate equivalent. The concentration ofphytate was calculated from its phosphorus content. Alkaloid Amadumbe alkaloids were detected by the method utilized by Harbome (1973). Amadumbe samples were soaked in a 10 per cent solution ofacetic acid in ethanol for four hours. This was filtered and the extract was concentrated on a water bath. Precipitation was executed by adding concentrated ammonium hydroxide. The precipitate thus obtained was washed with diluted ammonium hydroxide, dried and weighed The percentage yield ofthe alkaloid was calculated. Oxalate Oxalate was detennined employing the method used by Munro and Bassir (1969). The oxalate was extracted with 0.15 per cent citric acid and treated with tungstophosphoric acid Precipitated oxalate was solubilized with hot diluted H2S04 and titrated against KMn04. Oxalate content was expressed as calcium oxalate equivalent. Saponin Saponin content was detennined utilizing the method employed by Fenwick and Oakenfull (1981). Saponin was extracted for 24 hours in a reflux condenser containing pure acetone. Re-extraction with methanol in the Soxhlet apparatus was carried out for another 24 hours. Colour development was achieved by using vanillin in ethanol and 41
sulphuric acid. Absorbance was measured spectrophotometrically at 500 DIn. Saponin was used as a standard to draw the standard curve, from which the saponin content of sample was estimated. All analyses were done in duplicate and the results reported are the mean values. 42
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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,
Page 8 and 9: CHAPTER A-2 : MATERIALS AND METHODS
Page 10 and 11: CHAPTER 8-1-4 : DISCUSSION Bl-A.l I
Page 12 and 13: C.3.3 EXPERIMENTAL TEST C.3.3.1 Foo
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 63 and 64: Table A3-1a: The moisture and ash c
Page 65 and 66: Table A3-1c Carbohydrate content (g
Page 68 and 69: 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
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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
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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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