Análisis de Nutrientes de la Raíz de la Malanga (Colocasia esculenta Schott) en el Trópico Seco de Colombia

Abstract

ResumenEl objetivo del estudio fue analizar el contenido de nutrientes de la malanga cultivada en la zona rural del Caribe colombiano. A muestras de malanga se le realizaron análisis proximales, de vitaminas y minerales, con el empleo de los métodos Kjeldahl, Soxhlet, hidrólisis ácido-base, incineración, cromatografía y absorción atómica. Los resultados se compararon con el contenido de nutrientes del camote, la papa, la yuca y el ñame. Los resultados obtenidos fueron 24.99 % de proteínas, 0.53 % de grasa, 59.36 % de carbohidratos, 7.65 % de ceniza, 4.88 % de fibra bruta, 2.59 % de humedad, 8.35 mg/kg de hierro, 94.45 mg/kg de calcio, 242.37 mg/kg de magnesio, 6.21 mg/kg de zinc, 0.188 mg/100 mg de vitamina C, 0.047 mg/100 mg de Vitamina B1, y 0.078 mg/100 mg de Vitamina B3. El contenido de proteínas y grasas fue superior al de los otros vegetales comparados. AbstractThe aim of the study was to analyze the nutrient content of the taro cultivated in rural areas of the Colombian Caribbean. To the samples of taro, proximal analyzes of vitamins and minerals were carried out, using the Kjeldahl, Soxhlet methods, acid-base hydrolysis, incineration, chromatography and atomic absorption. The results were compared with the nutrient content of sweet potato, potatoes, cassava and yams. The results obtained were 24.99% protein, 0.53% fat, 59.36% carbohydrate, 7.65% ash, 4.88% crude fiber, 2.59% moisture, 8.35 mg / kg of iron 94.45 mg / kg calcium 242.37 mg / kg magnesium, 6.21 mg / kg of zinc, 0.188 mg / 100 mg of vitamin C, 0.047 mg / 100 mg of vitamin B1, and 0.078 mg / 100 mg vitamin B3. The content of proteins and fats was higher than the other vegetables compared.

Chemical features of rejected taro tuber flour (Colocasia esculenta L. Schott) and its effect on productive performance in post-weaning pigs

“…The RTTF showed moderate content of CP (8.51 %), ash (4.23 %), EE (4.97 %), CF (3.37 %), FDN (22.87 %), FDA (5.36 %), lignin (1.25 %), cellulose (4.10 %) and hemicellulose (17.50 %), respectively (table 2). These results are similar to those reported for taro varieties grown in Africa (Aboubakar et al, 2008;Ndabikunze et al, 2011;Nguimbou et al, 2014), Colombia (Púa et al, 2019), andMexico (Madrigal-Ambriz et al, 2018). Moreover, it has to be noted that taro fiber is considered dietetic and is very advantageous for its active role in regulating the intestinal transit, increasing the diet's volume and stool consistency due to its ability to absorb water (Temesgen & Ratta, 2015).…”

Evaluation of Solid-State Fermentation Conditions from Pineapple Peel Wastes to Release of Bioactive Compounds by <em>Aspergillus niger </em>spp.

“…Total carbohydrate content was determined by the phenol-sulfuric method according to Polonia-Rivera et al [20] with some modifications where a standard curve was performed with dextrose with a concentration of 0 -140 ppm, reducing sugars were determined according to Amaya-Chantaca et al [21]. The protein content was carried out according to the Lowry spectrophotometric method according to the methodology reported by Redmile-Gordon et al [22] Fiber determination was determined according to that reported by Púa et al [23].…”

Characterization of sacha inchi (Plukenetia volubilis) and taro (Colocasia esculenta) flours with potential application in the preparation of both gluten-free and high protein foods.

“…11 Taro has a high carbohydrate (59.36%) and protein (24.99%) content, the mineral content of Taro, the mineral present in the highest amount is magnesium 242.373 mg/kg, followed by calcium 94.455 mg/kg, iron 8.351 mg/kg and zinc 6.210 mg/kg, and vitamin C 0.188 mg/100 mg, vitamin B1 0.047 mg/100 mg, and Vitamin B3 0.078 mg/100 mg. 12 Compared to other tubers such as sweet potato, potato, cassava and yam; taro has a higher protein and fat content. 12 Likewise, Taro has flavonoids and phenolic acids that have antioxidant properties; flavonoids, the largest group of phenolic compounds identified in the whole plant, are associated with reducing many degenerative diseases. 11 Foodstuffs are complex systems of great nutritional richness and therefore sensitive to attack by microorganisms (bacteria, fungi and yeasts).…”