Subscribe Now Subscribe Today
Science Alert
 
FOLLOW US:     Facebook     Twitter
Blue
   
Curve Top
Pakistan Journal of Nutrition
  Year: 2017 | Volume: 16 | Issue: 12 | Page No.: 935-939
DOI: 10.3923/pjn.2017.935.939
Nutritional Composition and Anti-Nutrient Content of Elephant Foot Yam (Amorphophallus campanulatus)
Theresia Nur Indah Koni , Rusman , Chusnul Hanim and Zuprizal

Abstract:
Background and Objective: The nutrient and anti-nutrient compositions of a foodstuff affects its utilization as food or feed. The nutrient contents of food ingredients are affected by the environmental conditions in which the plant was grown and oxalate in a foodstuff limits its utilization and exerts a negative effect on consumers. The aim of this study was to evaluate the nutrient value, minerals and anti-nutrient values in Amorphophallus campanulatus (A. campanulatus). Materials and Methods: The A. campanulatus tubers were collected from East Nusa Tenggara, Indonesia and then cleaned, peeled, chopped, sun-dried for 2 days (at 30-32°C), milled into powder and then analyzed for the proximate and anti-nutrient contents. Results: The nutrient content of A. campanulatus flour included crude protein (1.126±0.101%), crude fat (1.173±0%) and crude fiber (3.447±0.142%). The detected minerals included P (1443.33±34.185 mg kg–1), Ca (8535.76±543.75 mg kg–1) and Mg (1512.39±89.28 mg kg–1). Anti-nutrient analysis indicated the presence of oxalates (318.51±3.2 mg kg–1), tannins (0.46±0.04%), cyanide (35878±0.402 ppm) and phytates (0.165±0.015%). Conclusion: These results revealed that A. campanulatus was high in mineral content but low in anti-nutrient content, so it can be used for food or feed.
PDF Fulltext XML References Citation Report Citation
 RELATED ARTICLES:
  •    Feeding Values and Anti - Nutritive Factors of Forage Tree Legumes
How to cite this article:

Theresia Nur Indah Koni, Rusman , Chusnul Hanim and Zuprizal , 2017. Nutritional Composition and Anti-Nutrient Content of Elephant Foot Yam (Amorphophallus campanulatus). Pakistan Journal of Nutrition, 16: 935-939.

DOI: 10.3923/pjn.2017.935.939

URL: https://scialert.net/abstract/?doi=pjn.2017.935.939

 
COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 

       

       

Curve Bottom