Journals A-Z
All Subjects
Free Journals
sciepub.com
American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: https://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
Open Access
Journal Browser
Go
Issue 2, Volume 8
Article Metrics
  • 7134
    Views
  • 7495
    Saves
  • 0
    Citations
  • 0
    Likes
Export Article
American Journal of Food Science and Technology. 2020, 8(2), 42-48
DOI: 10.12691/ajfst-8-2-1
Open AccessArticle

Nutritive and Anti-Nutritive Evaluation of Cocoyam (Colocasia Esculenta L. Schott) Inflorescence

Kalu Emmanuel Okechukwu1, , Princewill-Ogbonna Ijeoma Lawretta2, Azuka Chinenye Eberechukwu1, Okocha Kalu Stanley3, Kalu Chibuike Egbuta4 and Nweke Chijioke Joel5

1Department of Food Science and Technology, University of Nigeria Nsukka, Nigeria

2Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Nigeria

3Department of Food Science and Technology, Nnamdi Azikiwe Universit, Awka, Nigeria

4Department of Food Technology, Akanu Ibiam Federal Polytechnic Unwana, Nigeria

5Department of Mathematics and Statistics, Alex Ekwueme Federal University, Ndufu-Alike, Nigeria

Pub. Date: February 23, 2020
View Full Text Full Text PDF (185 KB) Full Text ePUB(797 KB)

Cite this paper:
Kalu Emmanuel Okechukwu, Princewill-Ogbonna Ijeoma Lawretta, Azuka Chinenye Eberechukwu, Okocha Kalu Stanley, Kalu Chibuike Egbuta and Nweke Chijioke Joel. Nutritive and Anti-Nutritive Evaluation of Cocoyam (Colocasia Esculenta L. Schott) Inflorescence. American Journal of Food Science and Technology. 2020; 8(2):42-48. doi: 10.12691/ajfst-8-2-1

Abstract

Levels of some nutrients and anti-nutrients of cocoyam (Colocasia esculenta (L.)Schott) inflorescence was determined using standard analytical methods. Crude protein, crude fat, crude fibre, ash, carbohydrate and moisture contents were 3.10%, 1.78%, 1.17%, 2.83%, 11.61% and 70.33% respectively. The vitamin composition was found to be at the levels of 348.91µg/dl for vitamin A and 27.21mg/100g for vitamin C. The elemental analysis of the inflorescence (in percentage) indicated that it contained appreciable levels of calcium (1.14), magnesium (4.80), manganese (5.49), zinc (60.70), iron (0.003), copper (0.04), sodium (22.92), potassium, (152.43), phosphorus (1.60) and iodine (18.13). The anti-nutrient composition (in percentages) for phytate, cyanide, oxalate and saponin were 32.27, trace, 36.07, 85.72 and tannin 17.15mg/100g respectively. These results revealed that cocoyam inflorescence can serve as good sources of nutrients, vitamins and mineral elements and contained low levels of toxicants and therefore, should be included in diets to supplement our daily allowance needed by the body.

Keywords:
cocoyam inflorescence proximate analysis anti-nutrients minerals vitamins

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]  Okechukwu K.E, Jane A, Joel N.C. Effects of Differently Processed Cocoyam (Colocasia esculenta (L.) Schott) Inflorescence on Hematological and Histopathological Parameters of Albino Rats. Biotechnol Ind J. 15(3): 191-204, 2019.
 
[2]  Onwueme, I.C., Charles, W.B. Cultivation of cocoyam In: Tropical root and tuber crops. Production, perspectives and future prospects. FAO plant production and protection paper 126, Rome pp. 139-161, 1994.
 
[3]  Ndabikunze, B. K., Talwana, H.A.L., Mongi, R.J., Issa-Zacaria, A., Serem, A.K., Palapala, V. and Nandi, J. O. M.. Proximate and Mineral composition of cocoyam (Colocasia esculenta L. and Xanthosoma sagittifolium L.) grown along the lake Victoria Basin. Tanzania and Uganda. African Journal of Food Science 5(4) : 248-254, 2011.
 
[4]  Mosha, T.C. and Gaga, H. E. Nutritive value and effect of blanching on trypsin and chemotrypsin inhibitor activities of selected leafy vegetables. Plant Foods for Human Nutrition 54: 271-283, 1999.
 
[5]  Ani, J. C., Inyang, U. E. and Udoiedem, I. Effect ofconcentration of de-bittering agent on the mineral, vitamin and phytochemical contents of Lasianthera africana leafy vegetable. African journal Food Science.
 
[6]  Fasuyi, A. O. Nutritional potentials of some tropical vegetable meals: Chemical characterization and functional properties. African Journal Biotechnol. 5 (1), 49-53. 2006.
 
[7]  Saldanha, L.G. Fibre in the diet of U.S children: results of national surveys. Pediatrics 96: 994-996, 1995.
 
[8]  Grosvernor, M. B. and Smolin, L. A. Nutrition: From Science to life.Harcourt College Publishers, New York. Pp 288-371, 2002.
 
[9]  Akindahunsi, A.A., Salawu, S.O. Phytochemical screening, nutrient and anti-nutrient composition of selected tropical green leafy vegetables. African Journal Biotechnol. 4(6): 497-501, 2005.
 
[10]  Levander, O. A.. Fruits and vegetable contribution to dietary intake in human health and disease. Hortiscience. 25, 1456-1488, 1990.
 
[11]  Okwu, D. E. Phytochemicals and vitamins content of indigenous spices of South Eastern Nigeria. Journal sustainable Agric. Environ. 6, 30-34, 2005.
 
[12]  AOAC.,. Official method of Analysis of Association of Analytical chemist (17th Ed.) Washington D.C. USA, 2010.
 
[13]  Muir, Y. A. and Lamberts, J. Practical Chemistry,3rd ed. Heinem and educational Books Ltd, Butler and Tanner Ltd, Frons and London. Pp.320-325, 1973.
 
[14]  Junaid, A., Mohammed, S. A., Saeed, A. K. and Abdul, O. K. HPLC analysis of water- soluble vitamins (B1, B2, B3, B6) in in-vitro andex-vitro germinated chick pea (Licer arietinum L.). African Journal Biotechnol, 7(14): 2310-2314, 2008.
 
[15]  Iwuoha, E. I. and Kalu, F. A. Calcium oxalate and physicochemical properties of cocoyam (Colocasis esculenta and Xanthosoma saggitifolium) tuber flours as affected by processing. Food chemistry, 54: 61-66, 1995.
 
[16]  Nkama, I and Gbenyi, D.I. The effect of malting of millet and sorghum on the residual phytate and polyphenols in “Dakura”a Nigerian Cereal/Legumes snack food. Nig. J.Tropl. Agric. 3: 270-271, 2011.
 
[17]  Bradbury, M. G., Egan, S. and Bradbury, J. H. Picrate paperkits for determination of total cyanogens in cassava roots and all forms of cyanogens in cassava products. Journal of Science Food and Agriculture, 79: 598-601, 1999.
 
[18]  Akwaowo, E.U., Ndon, B.A., Etuk, E.U.. Mineral and anti-nutritional in fluted pumpkin.Food chem. 70:235-740, 2000.
 
[19]  Akindahunsi, A.A. and Oboh, G. Effect of some post-harvest treatments on the bioavailability of zinc from some selected tropical vegetables. La Rivista Italian a Della Grasse 76, 285-287, 1999.
 
[20]  Antia, A.B., Akpan, E.J, Okon, P.A and Umoren, I.U. Nutritive and Anti-nutritive Evaluation of Sweet Potatoes (Impomea batatas) Leaves. Parkistan Journal of Nutrition 5 (2): 166-168, 2006.
 
[21]  Mepba, H.D, Eboh, L and Banigo, D.E.B. Effect of Processing Treatments on the Nutrition Composition and Consumer Acceptance of some Nigeria Edible Leafy Vegetables. African Journal Food Agric. 7(1): 2-18, 2007.
 
[22]  Gernah, D.I. and Sengev, A.I. Effect of processing on some chemical, properties of the leaves of the Drumstick tree (Moringa oleifera). NIFOJ 29(1): 70-77, 2011.
 
[23]  Osum, F.I., Okonkwo, T.M. and Okafor, G.I. Effect of processing method on the chemical composition of Vitex doniana leaf and leaf products.
 
[24]  Inyang, U. E. and Ani, J. C. Effect of Traditional Processing Methods on the Nutrients and Phytochemical Contents in Lasianthera africana Leaf Residue. International Journal Current Research in Bio Sciences and Plant Biology 2 (5): 101-107, 2015.
 
[25]  Ifon, E.T. and Basir, O. The nutritive value of some Nigerian leafy green vegetable part 2. Distribution of protein, carbohydrate, fat. Journal food chemistry. 5: 231-235, 1979.
 
[26]  Leung, W.W., Busson, F. and Jardin, C. Food composition table for use in Africa. Available at http://www. Fao org/docrep/003/x6877E00.htm (assessed April 13, 2012), 1968.
 
[27]  Mbah, B.O., Eme, P.E. and Paul, A.E. (2012). Effect of drying techniques on the proximate and other nutrient composition of Moringa oleifera leaves from two Areas in Eastern Nigeria. Pakistan Journal of Nutrition 11(11): 1044-1048.
 
[28]  Etuk, E.U., Bassey, M.N., Umoh, U.O. and Inyang, E.H. Comparative nutritional studies on three local varieties of Heinsia crinita, Plant Varieties and Seeds. 11: 151-158, 1998.
 
[29]  Nworgu, F.C. Ekemezie, A.A.O., Ladele, A.O. and Akinrolabu, B.M. (2007). Performance of broiler chickens served heat-treated fluted pumpkin (Telfaria occidentalis) leaves extract supplement. African Journal of Biotechnology 6(6): 818-825.
 
[30]  Davidson, S.P., Brock, J.F. and Truswell, A.S. Human Nutrition and Dietetics. 6th ed. Churchill Livingston/Longman Group Ltd. Pp.107-119, 221-224, 1975.
 
[31]  Ihekoronye, A. I., and Ngoddy, P.O., 1985. Integrated Food Science and Technology for the Tropics. Macmillan publisher LTD London pp. 44-49, 82-83, 90-93, 119-125, 293-298.
 
[32]  Agostoni, C., Riva, R. and Giovannin, M. Dietary fiber in winning Food of Young Children. Pediat. 96: 1000-1005, 1995.
 
[33]  Gordon, T. W., 1999. Perspectives in nutrition, 4th ed. McGraw Hill. Pp. 75-372.
 
[34]  Gamman, P.M. and Sherrington, K.B., 1990. The Science of Food. AN Introduction to Food Science, Nutrition and Microbiology, 3rd Ed. Pergamon Press, Oxford and New York. Pp. 104-115
 
[35]  Frazier, W.C., and Westhoff. D.C., 1978. Food Microbiology. 3rd ed. McGraw-Hill Book Company New York Pp. 293-303.
 
[36]  Scott, W. S. Water relations of food spoilage micro-process during baking of African bread fruit seeds. IJFP 7: 585-602, 1980.
 
[37]  Ocheja, J.O., Aduku, A.O., Ayoade, J.A. and Lalab, B.C. Effect of steaming and soaking on chemical composition of Cashew Nutshell: Implications for Ruminant Animal Nutrition. Pakistan Journal of Nutrition 12(7): 683-687, 2013.
 
[38]  IITA.. Cassava in Tropical Africa. A Reference Manual. Ibadan Nigeria: International Institute of Tropical Agriculture, pp 87-92, 1990.
 
[39]  Oke, O.L. Role of hydrocyanic acid in nutrition. World Review of Nutrition and Dietetics, 11, 170-198, 1969.
 
[40]  Osuntokun, B.O., Aladetoyinbo, A. and Adeiya, A.O.G. Free cyanide levels in Tropical Ataxic Neuropathy (TAN). Lancet 2:372, 1970.
 
[41]  Imaobong, I.V., Roland, U.E. and Efiok, J.U. Effect of thermal processing on Anti-nutrients in common Edible Green leafy vegetables in Ikot Abasi, Nigeria. Pakistan Journal Nutrition. 12(2): 162-167, 2013.
 
[42]  Fasuyi, A.O. and Nonyerem, A.D. Biochemical Nutritional and haemotological implication of Telfairia occidentalis Leaf as protein supplementation in broiler starter Diets. African Journal of Biotechnology 6(8), pp 1055-1065, 2007.
 
[43]  Badifu, G.I.O and Okeke, E.M. Effect of blanching on oxalate, hydrocyanic acid and saponin content of four Nigeria leafy vegetables.Journal Agric. Science Technology, 2(1): 71-75, 1992.
 
[44]  Whitney, E.N., Corin, B., Linda, K. and Rolfes, R. Nutrition for health 11.57 and health care. West Pub. Co., Toronto, pp.39-45. 643, 1996.
 
[45]  Udensi, E.A. Effect of soaking time on some anti-nutritional factors of vegetable cowpea (sesquipedialis) “Akidi”. In: proceedings of the 29th conference of the Nigeria Institute of Food Science and Technology (NIFST), 25th- 28th Oct. 2005. Ebonyi State University, Abakaliki, pp. 184-185, 2005.
 
[46]  Ebuehi, O.A. T., Babalola, O. and Ahmed, Z. Phytochemical, nutritive and anti-nutritive composition of cassava (Manihot esculenta) tubers and leaves. Nigerian Food Journal 23: 40-48. 2005
 
[47]  Kaayla, T.D.E.Plants Bite Back: The surprising, All- Natural anti-nutrients and Toxins in Plant Foods. Article of health at wellness 09: CDT, 2010.
 
[48]  Thompson, L.U. Potential health and problems associated with Anti-nutrients in foods. Food Research international, 26: 131-149, 1993.
 
[49]  Apata, D.F. Biochemical, nutrition and toxicological assessment of some tropical legume seeds. Ph.D Thesis. Animal science department, university of Ibadan, Nigeria Pp. 125-126, 1990.
 
[50]  Singleton, V.L. and Kratzar, F.H. Toxicity and related physiological activity of phenolic substances of plant origin. Journal Agric Food Chemistry. 17: 497-501, 1969.
 
[51]  Sidhu, G.S. and Oakenfull, D.G. A mechanism for the hypocholesterolemic activity of saponin. Br. Journal Nutrition. 7 55, 643, 1986.
 
[52]  Nityanand, P. Textbook of Food processing Technology Vikas Publishing House PWT Ltd, New Delhi India, 1997.
 
[53]  Dunu, D.J., Eka, O.U., Ifon, E.T. and Essien, E.U. Chemical evaluation of the nutritive value of fruit of calabash plants (Lagenaria scierania). Nigerian Journal of Science, 20: 47-50, 1986.
 
[54]  Shills, MEG and Young, V.R. Modern Nutrition in health and diseases In: Nutrition Nieman D.C. Buthepodorth D.E. and Nieman C. N. (eds) WMC Brown publishers, Dubuque, U.S.A. pp. 276-282, 1988.
 
[55]  Wardlaw, G.M and Kessel, M. W. Minerals: Dietary needs, absorption, transport and excretion: In: perspective in Nutrition (5th edition). MC Graw Hil companies Inc. pp. 418-464, 2002.
 
[56]  Kalu, E.O. The Effect of Processing on Nutrient and Anti-nutrient components of Fluted Pumpkin leaves. M.sc project dept. of Food and Applied Science. MOUA Umudike, Abia State, 2009.
 
[57]  Food and Nutrition Board. Dietary reference intakes for vitamin A, vitamin K, Arsenic, boron, chromium, copper, iodine, iron, manganese, molybdenum, nickel, silicon, vanadium and zinc. Washington, DC: National Academy press, 2001.
 
[58]  Huffman, G. Zinc can reduce pediatric respiratory infections. American Family physician 58: 2127, 1998.
 
[59]  Olushola, A.T.E. “The Miracle Tree” Moringa Oleifera (Drumstick). In: Achieve vibrant health with Nature, keep Hope Alive Series 1, Unijos consultancy limited press, Jos, Nigeria, pp. 120-136, 2006.
 
[60]  Uriu-odams, J.Y. and Keen, C. L. Copper oxidative stress, and human health. Mol. aspects. Med. 26, 268, 2005.
 
[61]  Barbara, A.B. and Robert, M.R. Present Knowledge in Nutrition 8th edition. International Life Sciences institute. ILSl Press Washington, DC pp 315-331, 2001.
 
[62]  Villamor, E. and Fawzi, W.W. Vitamin A supplementation: implications for morbidity and mortality in children. Journal Infect. Dis. 182(1): 122-133, 2002.
 
[63]  Musa, A. and Ogbadoyi, E.O. Effect of processing methods on some Micronutrients, Anti-nutrients and toxic substances in Hibiscus Sabdoriffa. Asian Journal of Biochemistry, 7: 63-79, 2012.
 
[64]  Muller, H.G. An Introduction to Tropical Food Science. Cambridge University Press, Cambridge pp.59-64, 1988.
 
[65]  Olson, J.A. and Hodges, R.E. Recommended dietary intake (RDI) of vitamin C in humans.American Journal clinical Nutrition. 45: 693, 1987.
 
Manuscript template