(P13-037-20) Effect of Processing (Boiling, Frying, And Roasting) on the Nutrient, Antinutient and Phytochemical Composition of Two Varieties Of Cocoyam, (Colocasia esculenta)
Objectives: The importance of food processing in enhancing nutrients contained in foods, cannot be overemphasized. The study evaluates the effect of different processing methods (boiling, frying and roasting), on the nutrient, antinutrient and phytochemical compositions of two varieties of cocoyam, (Colocasia antiquorum and Xantosoma sagittifolium ).
Methods: Cocoyam varieties (X.sagittifolium and C.antiquorum), were harvested from the farm, cleaned and divided into three equal parts, (those to be boiled, fried and roasted). Thereafter, were subjected to different processing techniques before analysis. Standard assay methods were used to analyse for antinutrients, nutrients and phytochemical compositions, various statistical methods were also used.
Results: Processed cocoyam varieties, showed improved values in some nutrients. Phosphorus improved (from 52.36mg/g to 65.39mg/g),Calcium (21.mg/g to 26.02mg/g), sodium(41.66 to 52.34mg/g), magnesium (11.66mg/g to 13.4mg/g), iron, (from 2.72mg/g to 5.72mg/g). Boiling for 30minutes was found highly effective in reducing the anti-nutrient content in both varieties of cocoyam. (Tannin reduced from 0.62mg/100g to 0.15mg/100g; Phytate, from 1.83mg/100g to 0.12mg/100g and Oxalate, from 2.99mg/100g to 0.13mg/100g respectively). Alkaloid concentration decreased from 1.44mg/100g to 0.10mg/100g. Processing were effective in substantially reducing the cyanogens to low levels, from 1.44mg/100g (raw xanthosoma sagittifolium) to 0.07mg/100g (boiled).
Conclusions: Application of improved methods in food crops processing, increased the availability of nutrients and also reduced anti nutrients contained in them. Food processing is a vital tool in enhancing nutrients availability in food crops.
Funding Sources: Funded by the Author and Co-Author. We received assistance from the department, by using the Laboratory equipment for analysis.
Nkeiruka m. Oly-Alawuba
Senior Lecturer Imo State University, Owerri, Nigeria Lagos, Lagos, Nigeria
Imo State University, Owerri, Nigeria Owerri, Imo, Nigeria