ANTI-NUTRITIONAL CONSTITUENT OF COLOCASIA ESCULENTA ...

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Table A3-1b: The crude fat and crude protein composition (gf lOOg DM) in unprocessed and processed Amadumbe Esikhawini white (EW) 0.8 5.04 Boiled white (BW) 0.78 5.04 Roasted white (RW) 1.58 6.87 Fried white (FW) 10.58 4.2 Esikhawini purple (EP) Boiled pmple (BP) Roasted pmple (RP) Fried pmple (FP) Mtubatuba white (MtW) Mtubatuba purple (MW) Makatini white (MakW) Makatini purple (MakP) 0.28 4.5 0 4.56 2.52 4.36 15.05 3.95 The lipid content for the unprocessed conus ranged between 0.73 and 1.54 per cent. The crude fat content for fried EW and EP Amadumbe tubers (10.58 and 15.05 per cent respectively) was higher than the mean crude fat value for the boiled and roasted 1.54 1.06 0.73 0.99 samples, as well as higher than that ofthe unprocessed samples. The crude protein content ofthe unprocessed Colocasia esculenta tubers was found to 5.39 3.72 5.08 3.89 range between 3.72 and 5.39 per cent MtP tubers presented the lowest crude protein content, whilst MtW showed the highest values. All the unprocessed tubers had a protein content ofless than six per cent. No apparent increases or decreases were observed in the crude protein content for processed tubers. 45
Table A3-1c Carbohydrate content (g% DM) ofnnprocessed and processed Colocasia escu/enta tubers Starch Soluble sugar Esikhawini white (EW) 28 4.0 Boiled white (BW) 25 3.0 Roasted white (RW) 27 2.0 Fried white (FW) 18 2.7 Esikhawini purple (EP) 25 2.0 Boiled purple (BP) 22 3.1 Roasted purple (RP) 20 2.5 Fried purple (FP) 15 2.0 Mtubatuba white (MtW) 16 1.1 Mtubatuba purple (MtP) 19 1.7 Makatini white (MakW) 24 2.3 Makatini purple (MakP) 23 2.1 The unprocessed Colocasia esculenta tubers revealed high levels of starch (28-16 per cent), the predominant component ofdry matter (Table A3-1c). The soluble sugar content ofAmadumbe tubers ranged from 1.1 (MtW) to 4.0 per cent (EW) on a dry-weight basis. Processing decreased most of the total carbohydrate content of the Amadumbe tubers, poSSibly because ofthe leaching away ofthe component. 46
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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
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 61 and 62: sulphuric acid. Absorbance was meas
Page 63: Table A3-1a: The moisture and ash c
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
Page 109 and 110: Fatty acids. (2008) CyberlipidCente
Page 111 and 112: Grant G. (1991) Lectins. In: Toxic
Page 113 and 114: 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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