Food Science and Quality Management
Effects of Boiling Methods on Anti-nutritional Factors of Anchote (Coccinia Abyssinica (lam.) Cogn) tubers Grown in Western Ethiopia
Abstract
the raw and boiled Anchote (Coccinia abyssinica) tubers were studied and compared for their anti-nutritional factors. 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.
Keywords: Anchote, boiled after peeling, boiled before peeling, anti-nutritional factors
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ISSN (Paper)2224-6088 ISSN (Online)2225-0557
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