This paper highlights the nutritional and antinutritional compositions of raw and blanched cocoyam leaves (Colocasia esculenta). Succulent immature leafy part of cocoyam was harvested in fresh condition from a farmland in Emmanuel College, Samonda, Bodija Area, Ibadan, Oyo State, Nigeria. The leaves were divided into two parts; one was blanched at 80 0 C for 5mins and the other used on raw basis. Nutritional analysis results reveals that the raw and blanched samples in % contained 88.5 and 76.9 moisture, 2.7 and 8.4 protein, 0.4 and 0.5 fat, 2.5 and 3.1 ash, 2.8 and 2.7 crude fibre, 3.1 and 8.4 carbohydrate, 15(mg/100g) and 8mg/100g Vitamin C, while the carotene values were 16mg/100 and 22mg/100 respectively Antinutritional analysis result revealed that the tannins, phytate and oxalate values (mg/kg) in raw and blanched leaves were 34.5 and 25.5, 27.0 and 12.0 and 55.2 and 22.5 respectively. The results revealed that leaves contained appreciable quantity of nutrients, vitamin and low level of antinutrients which was further reduced by blanching. Organoleptic analysis results revealed that there was no significant difference among the sample in term of all the parameters evaluated since F-calculated values were smaller than Q-factor (3.01) at 5% significant level. This therefore presents the leaves of Colocasia esculenta as a good dietary supplement.
The influence of sprouting on proximate and anti-nutritional factors of Jackbean flour was investigated. Jackbean was procured from the Genetic Resources Unit of International Institute of Tropical Agriculture (IITA), Ibadan, Oyo State Nigeria. The seeds were carefully sorted and sprouted for 10 days. The sprouted and unprocessed (control) bean were then milled into flour and thereafter assessed for proximate and antinutritional factors. The data generated were subjected to statistical analyses using SAS 2.0 and SPSS 20.0 packages. The results of influence of sprouting on proximate constituents and anti-nutritional factors revealed that sprouting for nine days (S5) resulted in flour sample with highest protein content and significant reduction in anti-nutritional factors most especially trypsin inhibitor from 32.08 + 0.13; 29.18 + 0.46 in control to 39.50 + 0.06; 18.33 + 0.03 in the sprouted samples respectively. Sprouting thus had positive effect on proximate and anti-nutritional factors of Jackbean flour. Keywords: Proximate, jackbean, anti-nutritional, sprouting
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