Effects of Boiling and Fermentation on Biochemical Composition, Physicochemical and Functional Properties of Wild Edible Pagana (Amorphophallus Gomboczianus) In Konso Area
| dc.contributor.advisor | Urga Kelbesa (Professer) | |
| dc.contributor.advisor | Addis Getachew (PhD) | |
| dc.contributor.author | Tolla Sisay | |
| dc.date.accessioned | 2019-05-30T09:18:15Z | |
| dc.date.accessioned | 2023-11-09T15:33:18Z | |
| dc.date.available | 2019-05-30T09:18:15Z | |
| dc.date.available | 2023-11-09T15:33:18Z | |
| dc.date.issued | 2017-06-02 | |
| dc.description.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. | en_US |
| dc.identifier.uri | http://10.90.10.223:4000/handle/123456789/18340 | |
| dc.language.iso | en | en_US |
| dc.publisher | Addis Ababa University | en_US |
| dc.subject | Boiling | en_US |
| dc.subject | Fermentation Antinutritional Factors | en_US |
| dc.subject | Physicochemical | en_US |
| dc.subject | Functional Property | en_US |
| dc.subject | Antioxidant | en_US |
| dc.subject | Amorphophallus Gomboczianus | en_US |
| dc.subject | Oxalate | en_US |
| dc.title | Effects of Boiling and Fermentation on Biochemical Composition, Physicochemical and Functional Properties of Wild Edible Pagana (Amorphophallus Gomboczianus) In Konso Area | en_US |
| dc.type | Thesis | en_US |