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

2018 ◽  
Vol 1 ◽  
pp. 11-21
Author(s):  
Anthony N. Ukom ◽  
C.F.L. Okerue
Keyword(s):  
Functional Properties ◽  
Crude Protein ◽  
Ph Value ◽  
Total Sugar ◽  
Commercial Agriculture ◽  
Mineral Contents ◽  
Xanthosoma Sagittifolium ◽  
Food Thickener ◽  
Physicochemical And Functional Properties

This project determined the nutrients, anti-nutrients and functional properties of two cultivars of processed (boiled and fermented)Xanthosoma sagittifolium(edeochaandede 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%, withede uhieexhibiting 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%), withede uhieexhibiting higher values thanede ocha.However, the carbohydrate and energy values were higher inede 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), withede uhieshowing higher values. On pH, TTA, starch and total sugar, it was observed that fermentedede ochahad higher pH value (6.82), TTA was higher in fermentedede ocha(0.92%), starch (24.66) and total sugar (3.29) values were higher in rawede ochathan 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 theede ochaflour, FS and GT were higher inede uhieflour. Relating the physicochemical and functional properties,ede ochahas 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.

scholarly journals Mineral and bromatological assessment and determination of the antioxidant capacity and bioactive compounds in native Amazon fruits

2018 ◽  
Vol 21 (0) ◽  
Author(s):  
Magda Márcia Becker ◽  
Carolina Marques Mandaji ◽  
Gaëlle Catanante ◽  
Jean-Louis Marty ◽  
Gilvanda Silva Nunes
Keyword(s):  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Crude Protein ◽  
Statistical Correlation ◽  
Total Carbohydrate ◽  
Mineral Contents ◽  
Wide Range ◽  
Total Crude Protein ◽  
Carbohydrate Contents

Abstract The proximate compositions, mineral contents, antioxidant capacity and bioactive compounds of 7 native Amazon fruits were chemically evaluated. The majority of the fruits showed high moisture contents (> 63.02%), and ash, total crude protein and total carbohydrate contents in the ranges of 0.22–2.07%, 0.17–2.44% and 7.17–41.71%, respectively. High levels of total lipids were found in uxi (23.25%) and monguba (18.67%). A wide range of mineral contents was detected and the highest levels were found in the samples of monguba seeds (Ca, Cu, Mg, and Zn), uxi pulp (Fe, and Mn) and pajurá pulp (Na). All the fruits showed antioxidant capacity, but the pajurá revealed the highest potential, statistically similar to that of acerola (p < 0.05). The highest vitamin C contents were found in bacuri and cupuaçu and the highest phenolic compound contents in monguba and pajurá fruits, but flavonoids were only detected in pajurá. A statistical correlation between the Na content and antioxidant capacity was also observed. Based on the results obtained, the fruits analyzed are suitable for use in the human diet, in the food and cosmetics industries as well as in pharmaceutical compositions.

scholarly journals Determination of Sugar and Mineral Contents in some Omani Fruits

2001 ◽  
Vol 6 (1) ◽  
pp. 39 ◽  
Author(s):  
Salma M Z.Al-Kindy ◽  
Abdulrahman O Abdulnour ◽  
Maryam M. Al-Rasbi
Keyword(s):  
Reducing Sugar ◽  
Total Sugar ◽  
Soil Composition ◽  
Mineral Contents ◽  
Range Of Values

Omani fruits were analyzed for their reducing sugar, total sugar contents and some minerals. Among the minerals studied were Ca, Mg, Na, K and P. The amounts of total sugar and reducing sugar were within the range of values reported in the literature for the analysis of fruits conducted elsewhere. The amounts of the minerals differ from the reported literature values. This may be attributed to soil composition, climate and type of cultivar.

scholarly journals Proximate, Mineral and Antinutrient Contents of Cocoyam (Xanthosoma sagittifolium (L.) Schott) from Ethiopia

2019 ◽  
Vol 2019 ◽  
pp. 1-7
Author(s):  
Eyasu Wada ◽  
Tileye Feyissa ◽  
Kassahun Tesfaye
Keyword(s):  
Rural Areas ◽  
Crude Protein ◽  
Sustainable Use ◽  
Antinutritional Factors ◽  
Nutritional Composition ◽  
Ash Content ◽  
Mineral Contents ◽  
Lack Of Information ◽  
Xanthosoma Sagittifolium ◽  
Gross Energy

Cocoyam (Xanthosoma sagittifolium (L.) Schott) is an important food crop especially in the tropics and subtropics. Its cormels and leaves are eaten after cooking in the rural areas in Ethiopia. There is lack of information on the nutritional composition of cocoyam grown in the country. In this study, cormels of green- and purple- cocoyams were analyzed to determine proximate and mineral contents and antinutritional factors. The moisture contents (%) of green- and purple-cocoyams were 61.91 and 63.53, respectively. Crude protein (10.10%) and fiber (2.66%) contents of purple cocoyam were significantly higher than crude protein (8.48%) and fiber (2.14%) contents of green cocoyam. Fat contents (%) of the green- and purple cocoyam were 0.85 and 0.22, respectively. Ash content of green cocoyam (3.25%) was significantly higher than the ash content of purple cocoyam (2.27%). The carbohydrate contents (%) and gross energy values (kcal/100 g) of green- and purple-cocoyam, respectively, were 85.36 and 378.47 and 84.76 and 380.27, showing that cocoyam grown in Ethiopia can be a good source of energy. Mineral contents (mg/100 g) of green cocoyam were determined as Fe (8.20), Zn (3.07), Cu (1.04), Mg (78.77), Mn (2.48), P (120.93), Na (29.22), K (1085.70) and Ca (56.57) while purple cocoyam had Fe (9.88), Zn (3.12), Cu (1.14), Mg (82.00), Mn (3.74), P (129.87), Na (24.33), K (1223.30) and Ca (44.90). High antinutritional factors (phytate and tannin) (mg/100 g) were determined from both green- and purple-cocoyam genotypes with significantly higher quantities in purple cocoyam (187.57 phytate and 156.1 tannin) than the green cocoyam (167.76 phytate and 139.62 tannin). This study provided important information about the nutritional composition of cocoyam from Ethiopia, which can help to develop cocoyam food products and to promote production and utilization of cocoyam by encouraging its sustainable use. More detailed analyses including processing and sensory testing are suggested for further investigation in order to obtain healthful and comfortable cocoyam products.

scholarly journals Physicochemical and Functional Properties of Lactobacillus Fermented Soybean Milk

2020 ◽  
Vol 145 ◽  
pp. 01034 ◽  
Author(s):  
Ruokun Yi ◽  
Fang Tan ◽  
Xin Zhao
Keyword(s):  
Functional Properties ◽  
Ph Value ◽  
Starter Culture ◽  
Lactobacillus Bulgaricus ◽  
Single Strain ◽  
Soybean Milk ◽  
Fermented Soybean ◽  
Milk Fermentation ◽  
Viable Bacteria ◽  
Physicochemical And Functional Properties

In this research, the physicochemical and functional properties of Lactobacillus fermented soybean milk have been studied by testing the pH value, total acidity, viable bacteria count, amino acid nitrogen, and active isoflavones count of single strain and mixed strain fermented soybean milk. The results showed that, the nutritional value of fermented soybean milk was higher than that of unfermented soybean milk in general. At the same time, mixed strain fermented soybean milk showed better results than single strain in the above testing. Lactobacillus bulgaricus and Lactobacillus plantarum isolated from traditional fermented yogurt in Xinjiang can be used together as starter culture to soybean milk fermentation that can produce more beneficial components.

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