Nutritional composition, antinutritional factors and effect of boiling on nutritional composition of Anchote (Coccinia Abyssinica) tubers

Abstract

Abstract: the raw and boiled Anchote (Coccinia abyssinica (Lam.) Cogn.) tubers were studied and compared for their nutritional composition: moisture, crude protein, total ash, crude fiber, crude fat, utilized carbohydrate and gross energy; minerals: Ca, Fe, Mg, Zn, and P and antinutritional factors: phytate, oxalate, tannin and cyanide. The raw, boiled after peeling and boiled before peeling Anchote tubers had respective contents (g/100g) of moisture 74.93, 81.74, and 76.73; for crude protein contents were 3.25, 2.67 and 3.14; for total ash contents were 2.19, 1.33, and 1.99; for crude fiber contents were 2.58, 3.71, and 2.77; for crude fat contents were 0.19, 0.13, and 0.14; for utilized carbohydrate contents were 16.86, 10.42 and 15.23; for gross energy contents were 82.12, 53.48 and 75.26. The raw, boiled after peeling and boiled before peeling Anchote tubers had respective contents (mg/100g) of Ca 119.50, 115.70, and 118.20; for Fe contents were 5.49, 7.60, and 6.60; for Mg contents were 79.73, 73.50, and 76.47; for Zn contents were 2.23, 2.03, and 2.20; and for P contents were 34.61, 28.12, 25.45. The raw, boiled after peeling and boiled before peeling Anchote tubers had respective contents (mg/100g) of phytate 389.30, 333.63 and 334.74; for oxalate contents were 8.23, 4.23, and 4.66; for tannin contents were 173.55, 102.36 and 121.21; for cyanide contents were 12.67, 8.16 and 11.14.

Key words: Anchote, boiled after peeling, boiled before peeling, effect of processing, minerals, Nutritional composition,    anti-nutritional factors