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Okpala, L.C. and Egwu, P.N., Utilisation of Broken Rice and Cocoyam Flour Blends in the Production of Biscuits. Nigerian Food Journal, 33(1): 8-11. 2015.

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Article

Effect of Ivorian Taro (Colocasia esculenta L. cv yatan and fouê) Corm Flours Addition on Anti-nutritional Factors and Mineral Bioavailability of Wheat (Triticum aestivum L.) Flour

1Food Science and Technology Department, Biocatalysis and Bioprocesses Laboratory, Nangui Abrogoua University, Abidjan


American Journal of Food and Nutrition. 2018, Vol. 6 No. 4, 126-134
DOI: 10.12691/ajfn-6-4-5
Copyright © 2018 Science and Education Publishing

Cite this paper:
Anon Attoh Hyacinthe, Yao Kouadio, Dan Chépo Ghislaine, Amon Anon Simplice, Kouamé Lucien Patrice. Effect of Ivorian Taro (Colocasia esculenta L. cv yatan and fouê) Corm Flours Addition on Anti-nutritional Factors and Mineral Bioavailability of Wheat (Triticum aestivum L.) Flour. American Journal of Food and Nutrition. 2018; 6(4):126-134. doi: 10.12691/ajfn-6-4-5.

Correspondence to: Yao  Kouadio, Food Science and Technology Department, Biocatalysis and Bioprocesses Laboratory, Nangui Abrogoua University, Abidjan. Email: yaokcelestin@yahoo.fr

Abstract

The objective of this study was to evaluate the effect of ivorian taro (Colocasia esculenta cv yatan and fouê) corm flours (TCFyf) addition on anti-nutritional factors and mineral bioavailability of wheat (Triticum aestivum L.) flour (WF). WF was substituted with TCFyf 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 (Colocasia esculenta cv yatan) corm composite flour (WF-TCFy) gradually increased with increasing the level of taro (Colocasia esculenta cv yatan) corm flour (TCFy) in WF-TCFy. The same trend was observed in potassium, phosphorous, copper, zinc, iron, manganese, phenolic compound, oxalate and flavonoid contents of wheat/Ivorian taro (Colocasia esculenta cv fouê) composite flour (WF-TCFf) increased with increasing of taro (Colocasia esculenta cv fouê) corm flour (TCFf) in WF-TCFf. Inversely, substitution of WF with TCFf caused gradual decreased in sodium, magnesium and calcium contents of WF-TCFf. Substitution of WF with TCFyf decreased phytate and tannin contents in the WF-TCFyf. The K/Na ratios were greater than 27. When WF substitution was achieved by TCFyf, the Ca/P ratio of the WF-TCFy did not change while that of WF-TCFf 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 TCFyf for the development of food products.

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