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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/2279

Title: EFFECT OF BOILING TEMPERATURE ON MINERAL CONTENT AND ANTINUTRITIONAL FACTORS OF YAM AND TARO GROWN IN SOUTHERN ETHIOPIA
Authors: ESAYAS, AYELE
Advisors: Prof. B.S. Chandravanshi
Ato Kelbessa Urga
Keywords: mineral composition,
antinutritional factors,
oxalates
phytates
taro, effect of boiling, molar ratios, bioavailability.
Copyright: Jun-2009
Date Added: 3-May-2012
Abstract: Abstract The purpose of this study was to determine the mineral composition and anti nutritional factors, oxalate and phytate of yam and taro grown in Areka found at about 415Kms southern from Addis Ababa. In addition, the effect of boiling at different temperatures to the mineral compositions and anti nutritional factors together with respective molar ratios oxalate:Ca, phytate:Zn, Ca:phytate and [Ca]x[phytate]:Zn were analyzed. The mineral composition 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 for 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. They all show decreasing by boiling except Fe and Ca in one variety of taro (accession No 235999) where they show a bit increment. The antinutritional factor to mineral ratio tends to imply that the relative bioavailability of the minerals after boiling was found to be increased except for that of Iron. These tubers may present health-hazard potential, which in turn demands proper processing before consumption to eliminate the toxic effects of antinutritional factors.
URI: http://hdl.handle.net/123456789/2279
Appears in:Thesis - Food Engineering

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