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Determination of the Nutrients, Anti-Nutrients and Functional Properties of Processed Cocoyam (Xanthosoma sagittifolium) Cultivars Grown in Southeast, Nigeria

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Abstract:

This project determined the nutrients, anti-nutrients and functional properties of two cultivars of processed (boiled and fermented) Xanthosoma sagittifolium (ede ocha and ede uhie) flours grown in Southern, Nigeria. The proximate, minerals, chemical, anti-nutrients and functional properties of the cocoyam flours varied significantly (P<0.05). The results showed that the moisture content varied from 6.17% to 7.88%, with ede uhie exhibiting higher values. The same trend was observed in crude protein (4.33- 5.92%), crude fiber (1.04-1.94%), crude fat (1.16-3.22%), ash (2.17-2.93%), with ede uhie exhibiting higher values than ede ocha. However, the carbohydrate and energy values were higher in ede ocha. For the mineral contents, the range values were: Ca (10.23-41.17mg/100g), Na (15.22-17.66mg/100g), Mg (5.82-8.38mg/100g), P (12.31-16.19mg/100g), K (2.78-3.62mg/100g), with ede uhie showing higher values. On pH, TTA, starch and total sugar, it was observed that fermented ede ocha had higher pH value (6.82), TTA was higher in fermented ede ocha (0.92%), starch (24.66) and total sugar (3.29) values were higher in raw ede ocha than others. Anti-nutrient factors were generously reduced by processing methods especially boiling by between 50-100%, and fermentation by between 5-77% in most of the parameters analyzed. Functional properties ranged from BD (0.60-0.81g/mL), WAC (2.19-2.71g/mL), OAC (1.45-2.92g/mL), FC (16.38-19.52g/mL), FS (1.96-2.48 min/sec) and GT (60.85-81.05 °C). While BD, WAC, OAC, FC were higher in the ede ocha flour, FS and GT were higher in ede uhie flour. Relating the physicochemical and functional properties, ede ocha has a potential for a quality food thickener. Overall, the results obtained in this study can be used to develop cocoyam food based products for enhanced nutrition with a potential to promote cocoyam commercial agriculture and composite utilization for confectionary industries in Nigeria.

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Periodical:
Sustainable Food Production (Volume 1)
Pages:
11-21
Citation:
A. N. Ukom and C.F.L. Okerue, "Determination of the Nutrients, Anti-Nutrients and Functional Properties of Processed Cocoyam (Xanthosoma sagittifolium) Cultivars Grown in Southeast, Nigeria", Sustainable Food Production, Vol. 1, pp. 11-21, 2018
Online since:
March 2018
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