Utilizing cocoyam (Xanthosoma sagittifolium) for food and nutrition security: A review

Abstract

The critical role of indigenous crops in the socioeconomic growth of developing nations has necessitated calls for accelerated exploitation of staples. Cocoyam, Xanthosoma sagittifolium, is food for over 400 million people worldwide and is the most consumed aroid in West Africa. However, it remains an underexploited food resource. This study reviews existing literature and also makes use of primary data from interviews with indigenous cocoyam farmers, processors, consumers, and cocoyam scientists in the research Institutes of Ghana, to provide insight into existing nomenclature of the species, indigenous knowledge on food uses, nutritional value, and potential novel food applications of cocoyam. Adaptable technologies in conformity to new trends in food science that could be employed for in‐depth molecular studies and further exploitation of the crop are also discussed. It is envisaged that the provided information would contribute to global efforts aimed at exploiting the full potential of indigenous crops for sustainable food and nutrition security.

Calcium oxalate content from two Amazonian amilaceous roots and the functional properties of their isolated starches

“…Tubers are subsistence foods and rich sources of energy to human diet, especially for those who have poor access to others food resources. These amilaceous food are vital crops to indigenous communities and are related to their culture and traditions (Boakye et al, 2018). Tuberous roots can be consumed as cooked vegetables, as a flour or as an isolated starch (Uchechukwu-Agua et al, 2015).…”

“…Tayobe or Cocoyam belongs to the Araceae family, which the Xanthosoma is a significant genus used as food, even though commercially underexplored (Falade & Okafor, 2013). This genus comprises more than 50 species, with special emphasis to X. sagittifolium (L.) Schott, which is one of the most economically important (Boakye et al, 2018). The nutritional profile of this tuber is related to carbohydrates (33-36 g/100g), proteins (3.9-5.5 g/100g) and fibers (1.1-1.7 g/100g) (Sefa-Dedeh & Agyir-Sackey, 2004).…”

“…The nutritional profile of this tuber is related to carbohydrates (33-36 g/100g), proteins (3.9-5.5 g/100g) and fibers (1.1-1.7 g/100g) (Sefa-Dedeh & Agyir-Sackey, 2004). However, due to oxalates content in all parts of X. sagittifolium, which reflects in acridity taste and irritative reactions, their fresh consumption is limited (Boakye et al, 2018;Sefa-Dedeh & Agyir-Sackey, 2004). Their tubers are consumed as a boiled vegetable, as a flour, and as starch (Graf et al, 2018).…”

Xanthosoma sagittifolium (L.) Schott Araceae

“…The chemical compounds isolated from the leaves and petioles are tannins, flavonoids, quinone, saponins, triterpenoids, steroids, monoterpene, sesquiterpene, polyphenols, carotenoids, lycopene, and phenolic compounds (de Souza Araújo et al 2019;Rahman et al 2019). Moreover, the leaves and petioles nutritional properties such as fixed mineral residue, proteins, gross fiber, calcium, magnesium, lipids, vitamin A, thiamine, riboflavin, vitamin C, nicotinic acid, and carbohydrates (Boakye et al 2018;de Souza Araújo et al 2019). Carbohydrates content in the petioles were reportedly higher than the leaves, with 34.99 g/100 g and 8.70 g/100 g respectively (de Souza Araújo et al 2019).…”

“…Thus, the leaves can be eaten as dietary supplement to prevent and treat osteoporosis (de Oliveira et al 2012). However, the species contain calcium oxalate crystals that is considered as an anti-nutritional factor and harmful to humans if cooked and consumed without appropriate techniques (Boakye et al 2018;de Souza Araújo et al 2019).…”