Effect of Cooking Temperature on Mineral Content and Anti-nutritional Factors of Yam and Taro Grown in Southern Ethiopia
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Esayas Ayele
Abstract
This study aimed to determine the mineral composition and anti-nutritional factors, oxalate and phytate, of yam and taro grown in southern Ethiopia. In addition, the effect of cooking at different temperatures on the mineral compositions and anti-nutritional factors together with respective molar ratios Ca:oxalate, Zn:phytate, Ca:phytate and (Ca × phytate):Zn was determined. The mineral compositions were found to be: 21.8–15.7, Ca; 11.4–12.1, Na; 7.02–7.24, Mg; 6.47–14.14, Zn; 2.04–4.3, Fe; 0.26–0.88, Mn; 0.50–0.60, Cu; 0.57–0.82, Co; and 0.20–2.15, Ni in mg/100 g in the raw yam samples and 41–53, Ca; 6.21–7.21, Na; 7.32–7.58, Mg; 42–50, Zn; 1.93–3.25, Fe; 1.71–5.88, Mn; 0.46–0.51, Cu; 0.65–0.95, Co; and 0.18–0.68 Ni in mg/100 g of raw taro samples. Mineral content decreased by cooking except Fe and Ca in one variety of taro where they show a bit increment. The anti-nutritional factor to mineral ratio tends to imply that the relative bioavailability of the minerals after cooking was found to be increased except for that of Fe. These tubers may present health hazard potential, which in turn demands proper processing before consumption to eliminate the toxic effects of anti-nutritional factors.
Acknowledgements
The authors express their gratitude to the Department of Chemistry, and Department of Food Science and Nutrition, Addis Ababa University, Ethiopia, and the Ethiopian Health and Nutrition Research Institute, Addis Ababa, Ethiopia, for providing the laboratory facilities.
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Artikel in diesem Heft
- Frontmatter
- Soft Tofu-Type Gels: Relationship between Volatile Compounds and Sensory Characteristics as Affected by Coagulants and Raw Materials
- Preparation and Characterization of Genipin-Crosslinked Chitosan Microspheres for the Sustained Release of Salidroside
- A Numerical Approach to Determine Some Properties of Cylindrical Pieces of Bananas During Drying
- Pasting, Textural and Sensory Characteristics of the Kofter, A Fruit-Based Dessert: Effect of Molasses and Water Concentration
- Microwave-Assisted Extraction of Phenolic Compounds from Dried Waste Grape Skins
- Effect of Cooking Temperature on Mineral Content and Anti-nutritional Factors of Yam and Taro Grown in Southern Ethiopia
- Isolation of Linoleic Acid from Sambucus williamsii Seed Oil Extracted by High Pressure Fluid and Its Antioxidant, Antiglycemic, Hypolipidemic Activities
- Comparison of Artificial Neural Network and Response Surface Methodology Performance on Fermentation Parameters Optimization of Bioconversion of Cashew Apple Juice to Gluconic Acid
- Modeling the Total Residence Time in a Rotary Dryer
- Optimization of Spray Drying Process Parameters for Sweet Corn Enzymolysis Liquid
- Hot Air Drying Characteristics of Sukkari Date (Phoenix dactylifera L.) and Effects of Drying Condition on Fruit Color and Texture
- Effects of Air-Impingement Jet Drying on Drying Kinetics, Nutrient Retention and Rehydration Characteristics of Onion (Allium cepa) Slices
Artikel in diesem Heft
- Frontmatter
- Soft Tofu-Type Gels: Relationship between Volatile Compounds and Sensory Characteristics as Affected by Coagulants and Raw Materials
- Preparation and Characterization of Genipin-Crosslinked Chitosan Microspheres for the Sustained Release of Salidroside
- A Numerical Approach to Determine Some Properties of Cylindrical Pieces of Bananas During Drying
- Pasting, Textural and Sensory Characteristics of the Kofter, A Fruit-Based Dessert: Effect of Molasses and Water Concentration
- Microwave-Assisted Extraction of Phenolic Compounds from Dried Waste Grape Skins
- Effect of Cooking Temperature on Mineral Content and Anti-nutritional Factors of Yam and Taro Grown in Southern Ethiopia
- Isolation of Linoleic Acid from Sambucus williamsii Seed Oil Extracted by High Pressure Fluid and Its Antioxidant, Antiglycemic, Hypolipidemic Activities
- Comparison of Artificial Neural Network and Response Surface Methodology Performance on Fermentation Parameters Optimization of Bioconversion of Cashew Apple Juice to Gluconic Acid
- Modeling the Total Residence Time in a Rotary Dryer
- Optimization of Spray Drying Process Parameters for Sweet Corn Enzymolysis Liquid
- Hot Air Drying Characteristics of Sukkari Date (Phoenix dactylifera L.) and Effects of Drying Condition on Fruit Color and Texture
- Effects of Air-Impingement Jet Drying on Drying Kinetics, Nutrient Retention and Rehydration Characteristics of Onion (Allium cepa) Slices
