ANTI-NUTRITIONAL CONSTITUENT OF COLOCASIA ESCULENTA ...
ANTI-NUTRITIONAL CONSTITUENT OF COLOCASIA ESCULENTA ...
ANTI-NUTRITIONAL CONSTITUENT OF COLOCASIA ESCULENTA ...
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Table A3-1b: The crude fat and crude protein composition (gf lOOg DM) in<br />
unprocessed and processed Amadumbe<br />
Esikhawini white (EW) 0.8 5.04<br />
Boiled white (BW) 0.78 5.04<br />
Roasted white (RW) 1.58 6.87<br />
Fried white (FW) 10.58 4.2<br />
Esikhawini purple (EP)<br />
Boiled pmple (BP)<br />
Roasted pmple (RP)<br />
Fried pmple (FP)<br />
Mtubatuba white (MtW)<br />
Mtubatuba purple (MW)<br />
Makatini white (MakW)<br />
Makatini purple (MakP)<br />
0.28 4.5<br />
0 4.56<br />
2.52 4.36<br />
15.05 3.95<br />
The lipid content for the unprocessed conus ranged between 0.73 and 1.54 per cent. The<br />
crude fat content for fried EW and EP Amadumbe tubers (10.58 and 15.05 per cent<br />
respectively) was higher than the mean crude fat value for the boiled and roasted<br />
1.54<br />
1.06<br />
0.73<br />
0.99<br />
samples, as well as higher than that ofthe unprocessed samples.<br />
The crude protein content ofthe unprocessed Colocasia esculenta tubers was found to<br />
5.39<br />
3.72<br />
5.08<br />
3.89<br />
range between 3.72 and 5.39 per cent MtP tubers presented the lowest crude protein<br />
content, whilst MtW showed the highest values. All the unprocessed tubers had a protein<br />
content ofless than six per cent. No apparent increases or decreases were observed in the<br />
crude protein content for processed tubers.<br />
45
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