Evaluation of the chemical composition of fresh and stored edible aroids

Abstract

The chemical compositions of 32 cultivars of two edible aroid species (Colocasia esculenta oar antiquorum and Xanthosoma sagittifolium) were determined. Mean values obtained for both species ing kg-' dry weight were: crude protein 375-736, total fat 0.9-8-7, ash 28.7-77.7, crude j b r e 4.3-42.0, total sugars 5-9-42.5 and starch 509.1-705-7. The main sugars ident$ed by HPLC were fiuctose, glucose, sucrose and maltose. The amino acids with the highest concentrations were aspartic acid, glutamic acid and arginine. A significant reduction in starch content (to 39.847.4 g kg-') and increase in total sugars content (to 8.0-11.6 g kg-') occurred during the storage of cormels for two weeks under tropical ambient conditions (24-29°C; 86-98 % R H ) . No signijicant differences (P 30.05) between fiesh and stored cormels were found in crude protein and amino acid contents.

Mucilage chemical profile and antioxidant properties of giant swamp taro tubers

“…The observation of high moisture content is a known characteristic feature of root and tubers crops. These values are comparable to those of Colocasia (70.40-86.50 % fresh weight basis) but fairly higher than those of Xanthosoma (60.40-71.60 % fresh weight basis) reported by Agbor-Egbe and Rickard (1990). The crude protein values obtained varied significantly (p< 0.05) from 8.14 % for the white part to 9.0 % in the yellow part.…”

Study of the Nutritional Characteristics and Technological Properties of Xanthosoma sagittifolium Tubers (Tabouchi) from Burkina Faso

“…Our study showed that 100 g (dw) of Tabouchi flour contains 217.88 mg of phosphorous (P), 109.15 mg of Calcium (Ca), 45.79 mg of sodium (Na), 2208 mg of potassium (K) and 3.43 mg of iron (Fe). P, K and Na contents were lower than those reported by AgborEgbe and Rickard (1990). The content of Fe in tabouchi flour was similar to those found by Onwueme (1978) but high than those reported by Agbor-Egbe and Rickard (1990).…”

TARO “Colocasia esculenta”: It’s Utilization in Food Products in Ghana

“…On the contrary, other authors, [9] show that the protein content of processed taro generally varies between 3% and 6%. The amount of protein in taro may probably be dependent on the type of cultivar and the handling and processing of the corm.…”