@article{ajfn2018645,
author={{Hyacinthe, Anon Attoh and Kouadio, Yao and Ghislaine, Dan Ch¨¦po and Simplice, Amon Anon and Patrice, Kouam¨¦ Lucien},
title={Effect of Ivorian Taro (<i>Colocasia esculenta</i> L. cv <i>yatan</i> and <i>fou¨º</i>) Corm Flours Addition on Anti-nutritional Factors and Mineral Bioavailability of Wheat (<i>Triticum aestivum</i> L.) Flour},
journal={American Journal of Food and Nutrition},
volume={6},
number={4},
pages={126--134},
year={2018},
url={http://pubs.sciepub.com/ajfn/6/4/5},
issn={2374-1163},
abstract={The objective of this study was to evaluate the effect of ivorian taro (<i>Colocasia esculenta</i> cv <i>yatan</i> and <i>fou¨º</i>) corm flours (TCF<SUB>yf</SUB>) addition on anti-nutritional factors and mineral bioavailability of wheat (<i>Triticum aestivum</i> L.) flour (WF). WF was substituted with TCF<SUB>yf</SUB> at increasing levels [0% (control), 1%, 3%, 6%, 9% and 12%] in the formulation. Compared to WF, calcium, potassium, magnesium, phosphorous, sodium, copper, zinc, iron, manganese, phenolic compound, oxalate and flavonoid contents of wheat/ivorian taro (<i>Colocasia esculenta</i> cv <i>yatan</i>) corm composite flour (WF-TCF<SUB>y</SUB>) gradually increased with increasing the level of taro (<i>Colocasia esculenta</i> cv <i>yatan</i>) corm flour (TCF<SUB>y</SUB>) in WF-TCF<SUB>y</SUB>. The same trend was observed in potassium, phosphorous, copper, zinc, iron, manganese, phenolic compound, oxalate and flavonoid contents of wheat/Ivorian taro (<i>Colocasia esculenta</i> cv <i>fou¨º</i>) composite flour (WF-TCF<SUB>f</SUB>) increased with increasing of taro (<i>Colocasia esculenta</i> cv <i>fou¨º</i>) corm flour (TCF<SUB>f</SUB>) in WF-TCF<SUB>f</SUB>. Inversely, substitution of WF with TCF<SUB>f</SUB> caused gradual decreased in sodium, magnesium and calcium contents of WF-TCF<SUB>f</SUB>. Substitution of WF with TCF<SUB>yf</SUB> decreased phytate and tannin contents in the WF-TCF<SUB>yf</SUB>. The K/Na ratios were greater than 27. When WF substitution was achieved by TCF<SUB>yf</SUB>, the Ca/P ratio of the WF-TCF<SUB>y</SUB> did not change while that of WF-TCF<SUB>f</SUB> decreased. In all cases, the Ca/P ratios were below 0.3. The levels of the toxic substances were not high enough to cause concern as about 80 mg /g diet is detrimental to health. These results could encourage the use of TCF<SUB>yf</SUB> for the development of food products.},
doi={10.12691/ajfn-6-4-5}
publisher={Science and Education Publishing}
}