Effects of Boiling and Fermentation on Biochemical Composition, Physicochemical and Functional Properties of Wild Edible Pagana (Amorphophallus Gomboczianus) In Konso Area
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Date
2017-06-02
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Addis Ababa University
Abstract
Pagana is an endemic tuber plant of Ethiopia categorized under Araceae family .In this study
effect of traditional processing, natural fermentation and boiling on biochemical composition,
antioxidants, physicochemical and functional properties of wild edible paganna
(Amorphophallus gomboczianus) collected from Konso, southern part of Ethiopia were
investigated on dry basis. The moisture content, ash, crude protein ,crude fat , crude fiber
total carbohydrate and energy of raw Pagana flour were 7%, 6.46%, 7.7%, 0.49%, 2.71%,
82.62% and 365.99%Kcal/100g respectively for raw sample. Minerals of raw were (2443.66,
17.56, 260.54, 7.7, 49.14, 1.02, and 3.1)mg/100g to K, Na, Ca, Fe, Mg, Mn and Zn
respectively.The antinutritional factors, level of oxalate phytate and tannin
were,39.15mg/100g, 2.83mg/100g, 1.64mg/100g respectively for the raw sample. Among the
traditional processing methods used, fermentation had significant effect (p<0.05) on reducing
antinutritional factors by 65.51%, 6.36%, 34.75%, for oxalate, phytate and tannin
respectively. The total phenolics extract by methanol were determined using Folin-Ciocalteu
methods while total flavonoid content was estimated by using aluminium trichloride(AlCl3),
Free radical scavenging activity was determined by 2,2-diphenylpicryl-1-picrylhydrazyl
activity using ascorbic acid as standards. Fermentation significantly (p<0.05) increases the
total phenolics and total flavonoid from 67.12 to 620.42) mg Gallic acid equivalent/g and
(32.29 to 42.18) mg D-Catechin equivalent/g respectively. Boiling increased the total
flavonoid and reduced total phenolic amount from the raw Pagana flour. Both processing
methods had also significant effect on physicochemical and functional properties of Paganna.
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Keywords
Boiling, Fermentation Antinutritional Factors, Physicochemical, Functional Property, Antioxidant, Amorphophallus Gomboczianus, Oxalate