Nutrient Composition of Taro Corms and Breadfruit

Huang, An‐Ni; Titchenal, C Alan; Meilleur, B.A.

doi:10.1006/jfca.2000.0936

Cited by 51 publications

(34 citation statements)

References 6 publications

(6 reference statements)

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“…However, it is consistent with research report by FAO, 2003 and studies done on different taro cultivars [19], [59], [60], [61], [62]. In general, processing led to significant increase in phosphorus and this was also supported by the findings of Abera et al [34] where the Phosphorus composition of taro raised significantly after boiling and fermentation.…”

Section: Macro Nutrientssupporting

confidence: 91%

Nutritional Composition and Effects of Cultural Processing on Anti-nutritional Factors and Mineral Bioavailability of Colocasia <i>Esculenta</i> (Godere) Grown in Wolaita Zone, Ethiopia

Azene¹

2017

JFNS

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Taro corms of Boloso variety grown in southern region of Ethiopia was exposed to processing such as boiling, frying and fermentation were investigated for proximate, mineral and anti-nutritional factors. Proximate compositions of Boloso raw were found to contain moisture-67.64%, crude ash-3.92%, crude fiber-5.8%, crude protein-6.62%, crude fat-0.67%.Macro nutrients such as phosphorous, sodium, Potassium, and calcium were 60.63mg/100g, 37.61 mg/100g, 710 mg/100g and 186 mg/100g respectively. The mineral composition of micro nutrients found to be copper-0.76 mg/100g, zinc-14.27 mg/100g, iron-10.57 mg/100g for Bolos raw. Anti-nutrient factor of Boloso raw analyzed in this study were oxalate-187 mg/100g, Phytate-78.11 mg/100g, tannin-67.07 mg/100g. Potassium was the most abundant macro mineral (710mg/100g) in the unprocessed tubers. Processing significantly reduced its content. The effect of processing on calcium showed significant increase upon fermentation and decrease on frying process. However, boiling did not significantly reduce the calcium content. When compared with Boloso raw, processing resulted in significant increase phosphorous and sodium content. Bolo raw has the highest zinc content. Frying process significantly reduced micronutrients where as fermentation process significantly reduced zinc and iron content. Boiling process significantly increased copper content but it decreased iron content significantly. Boloso raw is rich in calcium oxalate. Anti-nutrient factors were significantly reduced by the effects of various domestic processing (boiling, frying and fermentation) on Bolos raw taro. Of the three different treatments boiling appears to be effective in reducing oxalate, fermentation in phytate and frying in tannin content.

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Section: Macro Nutrientssupporting

confidence: 91%

Nutritional Composition and Effects of Cultural Processing on Anti-nutritional Factors and Mineral Bioavailability of Colocasia <i>Esculenta</i> (Godere) Grown in Wolaita Zone, Ethiopia

Azene¹

2017

JFNS

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“…is value is very similar to the value of 4.05 ± 0.01 g/100 g flour reported by Graham and De Bravo [27]. e protein content reported by Huang et al [57] showed a clear difference, averaging 1.2 g/100 g flour . e work of Christina et al [46] on breadfruit varieties showed minimum and maximum values of approximately 1.9 g/ 100 g flour and 18.7 g/100 g flour , respectively.…”

Section: Proteinssupporting

confidence: 75%

Bioactive Compounds, Nutritional Traits, and Antioxidant Properties of Artocarpus altilis (Parkinson) Fruits: Exploiting a Potential Functional Food for Food Security on the Comoros Islands

Soifoini

Donno

Jeannoda

et al. 2018

Journal of Food Quality

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Comoros Union presents a considerable biodiversity of food resources that are neglected or still not valorised, as breadfruit. is study aimed to evaluating nutritional and nutraceutical traits of Artocarpus altilis (Parkinson) Fosberg by characterizing its main bioactive compounds, nutritional traits, and antioxidant properties in order to contribute to the development of traditional and innovative uses of this species as functional food (e.g., infant our). Bioactive compound composition, antioxidant properties, protein and sugar content, lipids, bre, and macro-and microelements were observed in these fruits after a speci c drying process. Breadfruit showed positive nutritional traits. e main identi ed phenolic groups were cinnamic acids (with a maximum of 51.88 ± 2.63 mg/100 g DW for chlorogenic acid) and tannins. e highest value of antioxidant activity was 6.40 ± 1.02 mmol·Fe 2+ / kg DW . is preliminary phytochemical investigation may provide a contribution to the identi cation and quanti cation of lead compounds responsible for traditional nutritional and therapeutic claims.

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“…Breadfruit flour has been successfully used in stiff porridges (Mayaki et al 2003), infant formulas (Esparagoza & Tangonan 1993) (Englberger et al 2003, Huang et al 2000, Mayaki et al 2003, Morton 1987, Oshodi et al 1999, Ragone 1997, Ragone & Cavaletto 2006, Webster 2006, Wootton & Tumaalii 1984 (Nnam & Nwokocha, 2003, Olaoye et al 2007, Omobuwajo 2003.…”

Section: Nutritional Compositionmentioning

confidence: 99%

Beyond the Bounty: Breadfruit (Artocarpus altilis) for food security and novel foods in the 21st Century

Jones

Ragone

Tavana³

et al. 2011

Ethnobot. Res. App.

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Nutrient Composition of Taro Corms and Breadfruit

Cited by 51 publications

References 6 publications

Nutritional Composition and Effects of Cultural Processing on Anti-nutritional Factors and Mineral Bioavailability of Colocasia <i>Esculenta</i> (Godere) Grown in Wolaita Zone, Ethiopia

Nutritional Composition and Effects of Cultural Processing on Anti-nutritional Factors and Mineral Bioavailability of Colocasia <i>Esculenta</i> (Godere) Grown in Wolaita Zone, Ethiopia

Bioactive Compounds, Nutritional Traits, and Antioxidant Properties of Artocarpus altilis (Parkinson) Fruits: Exploiting a Potential Functional Food for Food Security on the Comoros Islands

Beyond the Bounty: Breadfruit (Artocarpus altilis) for food security and novel foods in the 21st Century

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Nutrient Composition of Taro Corms and Breadfruit

Cited by 51 publications

References 6 publications

Nutritional Composition and Effects of Cultural Processing on Anti-nutritional Factors and Mineral Bioavailability of Colocasia &lt;i&gt;Esculenta&lt;/i&gt; (Godere) Grown in Wolaita Zone, Ethiopia

Nutritional Composition and Effects of Cultural Processing on Anti-nutritional Factors and Mineral Bioavailability of Colocasia &lt;i&gt;Esculenta&lt;/i&gt; (Godere) Grown in Wolaita Zone, Ethiopia

Bioactive Compounds, Nutritional Traits, and Antioxidant Properties of Artocarpus altilis (Parkinson) Fruits: Exploiting a Potential Functional Food for Food Security on the Comoros Islands

Beyond the Bounty: Breadfruit (Artocarpus altilis) for food security and novel foods in the 21st Century

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Resources

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Nutritional Composition and Effects of Cultural Processing on Anti-nutritional Factors and Mineral Bioavailability of Colocasia <i>Esculenta</i> (Godere) Grown in Wolaita Zone, Ethiopia

Nutritional Composition and Effects of Cultural Processing on Anti-nutritional Factors and Mineral Bioavailability of Colocasia <i>Esculenta</i> (Godere) Grown in Wolaita Zone, Ethiopia