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首页> 外文期刊>African Journal of Food, Agriculture, Nutrition and Development >Effect of processing method on the Proximate composition, mineral content and antinutritional factors of Taro ( Colocasia esculenta , L.) growth in Ethiopia
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Effect of processing method on the Proximate composition, mineral content and antinutritional factors of Taro ( Colocasia esculenta , L.) growth in Ethiopia

机译：加工方法对埃塞俄比亚芋头（Colocasia esculenta，L.）生长的近似组成，矿物质含量和抗营养因子的影响

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Although taro is widely grown in Ethiopia, it is an underutilized crop and little is known about its proximate and micro-element composition and the antinutritional factors of the raw, boiled and fermented products. Boiling and fermentation processing techniques are widely used in the country, especially within the rural community of the Southern region where the crop grows widely. A cultivar of taro grown in the country was analyzed for proximate and mineral composition and antinutritional factors. An investigation was also made on the effects of boiling and fermentation on the nutritional contents. Protein, fat, fiber, total ash and utilizable carbohydrates, respectively were found to be 6.43, 0.47, 2.63, 4.82 and 85.65%, while the Gross Energy was 372.55 Kcal/100g. The contents of the micronutrients namely: Fe, Zn, Mg, Ca, Na, P and Mn were 5.86, 43.08, 7.24, 45.23, 13.81, 7.77 and 3.61 mg/100g, respectively. Phytate for the raw product was 115.43 while oxalate and tannin were 243.06 and 47.69 mg/100g, respectively. Cyanide was not detected in all the samples. There was a significant difference (p < 0.05) in the contents of the proximate and mineral composition and antinutritional factors during boiling and fermentation. The protein content was lower by 9.37% and 8.46%, respectively, in the boiled and fermented products, under the sampling and processing conditions used in the study. The crude fat content was significantly different (p < 0.05) from the crude fat content of the boiled product which was 0.87%. On the other hand, analysis of variance conducted showed that the fiber content of raw sample was significantly different from the fermented samples. Fermentation resulted in a lower level of fiber which was 6.44% and phytates of about 84.75%. Boiling of taro resulted in a higher value of oxalate (70.9%). The data presented in this paper provide an evidence of the potential of Boloso I (which is one variety of taro) to serve as a nutrient dense product for the Ethiopian population provided that the techniques of its processing are optimized.
机译：尽管芋头在埃塞俄比亚得到广泛种植，但它是一种未得到充分利用的作物，对其近端和微量元素的组成以及生，煮和发酵产品的抗营养因子知之甚少。沸腾和发酵加工技术在该国被广泛使用，特别是在农作物广泛生长的南部地区的农村社区。对在该国种植的芋头品种进行了分析，分析了其近矿物质组成和抗营养因子。还对煮沸和发酵对营养成分的影响进行了研究。蛋白质，脂肪，纤维，总灰分和可利用的碳水化合物分别为6.43、0.47、2.63、4.82和85.65％，而总能量为372.55 Kcal / 100g。铁，锌，镁，钙，钠，磷和锰等微量营养素的含量分别为5.86、43.08、7.24、45.23、13.81、7.77和3.61 mg / 100g。粗产物的植酸盐为115.43，草酸盐和单宁分别为243.06和47.69 mg / 100g。在所有样品中均未检测到氰化物。在煮沸和发酵过程中，近矿物质含量和抗营养因子含量存在显着差异（p <0.05）。在研究中使用的采样和加工条件下，煮沸和发酵产品中的蛋白质含量分别降低了9.37％和8.46％。粗脂肪含量与煮沸产品的粗脂肪含量明显不同（p <0.05），后者为0.87％。另一方面，进行的方差分析表明，原始样品的纤维含量与发酵样品的纤维含量显着不同。发酵导致纤维含量较低，为6.44％，植酸盐约为84.75％。芋头的煮沸导致草酸盐的价值更高（70.9％）。本文提供的数据提供了Boloso I（芋头的一种变种）作为埃塞俄比亚人的营养密集型产品的潜力的证据，但前提是要优化其加工工艺。

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