Purpose-The purpose of this study was to determine the bioavailability and Sensory preference of processed Anchote (Coccinia Abyssinica) tubers grown in Eastern Wollega, Ethiopia. Method-A total of about 6 kilograms uninfected Anchote were collected from 12 famers randomly selected the study site in Jima Arjo woreda, East Wollega Zone, Ethiopia. The samples were packed in polyethylene bags, kept in an ice box, and transported to Food Science research laboratory of Wollega University. Then,samples were mixed for composite analysis and washed by clean water all together. The washed tuber was grouped in to three sections of two kilograms for each section. The first section was used for anti-nutritional analysis, The second section was used for mineral content analysis whereas the third section was used for sensory analysis. The molar ratios for oxalate, calcium, zinc, Iron and phytate were calculated to evaluate the effects of elevated levels of oxalate and phytate in the bioavailability of dietary minerals. Result-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. Discussion-In this study, Anchote tubers were found to contain low antinutritional factors, and except phytate. Moreover, there were further reductions of the antinutritional factors during processing. This implies, except phytate high in minerals, thereby improving the bioavailability of zinc and calcium. This study also revealed that, there was significant (P<0.05) taste preference of Anchote boiled before peeling and boiled after peeling, in which 66% of consumers gave priority taste for Anchote boiled before peeling. Therefore, traditional processing method of Anchote boiled before peeling is also effective technique. Conclusion-The raw Anchote tubers were found to contain low antinutritional factors, except phytate. Moreover, there were further reductions of the antinutritional factors during traditional processing. This implies, except phytate which might hinder iron bioavailability, traditional processing enables that the antinutritional factors in the Anchote couldn’t hamper its nutritional value. Therefore, both methods of traditional preparation of Anchote were effective to reduce the levels of antinutritional factors, thereby improving the bioavailability of zinc and calcium. This study also indicated that consumer panels preferred the taste of Anchote boiled before peeling. Therefore traditional processing method of Anchote boiled before peeling is also effective technique and need to be encouraged in terms of consumers preference of Anchote taste.
| Published in | Journal of Food and Nutrition Sciences (Volume 2, Issue 1) |
| DOI | 10.11648/j.jfns.20140201.11 |
| Page(s) | 1-12 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2013. Published by Science Publishing Group |
Anchote Tuber, Mineral Contents, Anti-Nutritional Factors, Bioavailability, Sensory Preference
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APA Style
Habtamu Fekadu, Fekadu Beyene, Gulelat Desse Haki. (2013). Evaluation of Bioavailability and Sensory Preference of Processed Anchote (Coccinia Abyssinica) Tubers in Eastern Wollega, Ethiopia. Journal of Food and Nutrition Sciences, 2(1), 1-12. https://doi.org/10.11648/j.jfns.20140201.11
ACS Style
Habtamu Fekadu; Fekadu Beyene; Gulelat Desse Haki. Evaluation of Bioavailability and Sensory Preference of Processed Anchote (Coccinia Abyssinica) Tubers in Eastern Wollega, Ethiopia. J. Food Nutr. Sci. 2013, 2(1), 1-12. doi: 10.11648/j.jfns.20140201.11
AMA Style
Habtamu Fekadu, Fekadu Beyene, Gulelat Desse Haki. Evaluation of Bioavailability and Sensory Preference of Processed Anchote (Coccinia Abyssinica) Tubers in Eastern Wollega, Ethiopia. J Food Nutr Sci. 2013;2(1):1-12. doi: 10.11648/j.jfns.20140201.11
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Download@article{10.11648/j.jfns.20140201.11,
author = {Habtamu Fekadu and Fekadu Beyene and Gulelat Desse Haki},
title = {Evaluation of Bioavailability and Sensory Preference of Processed Anchote (Coccinia Abyssinica) Tubers in Eastern Wollega, Ethiopia},
journal = {Journal of Food and Nutrition Sciences},
volume = {2},
number = {1},
pages = {1-12},
doi = {10.11648/j.jfns.20140201.11},
url = {https://doi.org/10.11648/j.jfns.20140201.11},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20140201.11},
abstract = {Purpose-The purpose of this study was to determine the bioavailability and Sensory preference of processed Anchote (Coccinia Abyssinica) tubers grown in Eastern Wollega, Ethiopia. Method-A total of about 6 kilograms uninfected Anchote were collected from 12 famers randomly selected the study site in Jima Arjo woreda, East Wollega Zone, Ethiopia. The samples were packed in polyethylene bags, kept in an ice box, and transported to Food Science research laboratory of Wollega University. Then,samples were mixed for composite analysis and washed by clean water all together. The washed tuber was grouped in to three sections of two kilograms for each section. The first section was used for anti-nutritional analysis, The second section was used for mineral content analysis whereas the third section was used for sensory analysis. The molar ratios for oxalate, calcium, zinc, Iron and phytate were calculated to evaluate the effects of elevated levels of oxalate and phytate in the bioavailability of dietary minerals. Result-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. Discussion-In this study, Anchote tubers were found to contain low antinutritional factors, and except phytate. Moreover, there were further reductions of the antinutritional factors during processing. This implies, except phytate high in minerals, thereby improving the bioavailability of zinc and calcium. This study also revealed that, there was significant (P<0.05) taste preference of Anchote boiled before peeling and boiled after peeling, in which 66% of consumers gave priority taste for Anchote boiled before peeling. Therefore, traditional processing method of Anchote boiled before peeling is also effective technique. Conclusion-The raw Anchote tubers were found to contain low antinutritional factors, except phytate. Moreover, there were further reductions of the antinutritional factors during traditional processing. This implies, except phytate which might hinder iron bioavailability, traditional processing enables that the antinutritional factors in the Anchote couldn’t hamper its nutritional value. Therefore, both methods of traditional preparation of Anchote were effective to reduce the levels of antinutritional factors, thereby improving the bioavailability of zinc and calcium. This study also indicated that consumer panels preferred the taste of Anchote boiled before peeling. Therefore traditional processing method of Anchote boiled before peeling is also effective technique and need to be encouraged in terms of consumers preference of Anchote taste.},
year = {2013}
}
TY - JOUR T1 - Evaluation of Bioavailability and Sensory Preference of Processed Anchote (Coccinia Abyssinica) Tubers in Eastern Wollega, Ethiopia AU - Habtamu Fekadu AU - Fekadu Beyene AU - Gulelat Desse Haki Y1 - 2013/12/20 PY - 2013 N1 - https://doi.org/10.11648/j.jfns.20140201.11 DO - 10.11648/j.jfns.20140201.11 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 1 EP - 12 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20140201.11 AB - Purpose-The purpose of this study was to determine the bioavailability and Sensory preference of processed Anchote (Coccinia Abyssinica) tubers grown in Eastern Wollega, Ethiopia. Method-A total of about 6 kilograms uninfected Anchote were collected from 12 famers randomly selected the study site in Jima Arjo woreda, East Wollega Zone, Ethiopia. The samples were packed in polyethylene bags, kept in an ice box, and transported to Food Science research laboratory of Wollega University. Then,samples were mixed for composite analysis and washed by clean water all together. The washed tuber was grouped in to three sections of two kilograms for each section. The first section was used for anti-nutritional analysis, The second section was used for mineral content analysis whereas the third section was used for sensory analysis. The molar ratios for oxalate, calcium, zinc, Iron and phytate were calculated to evaluate the effects of elevated levels of oxalate and phytate in the bioavailability of dietary minerals. Result-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. Discussion-In this study, Anchote tubers were found to contain low antinutritional factors, and except phytate. Moreover, there were further reductions of the antinutritional factors during processing. This implies, except phytate high in minerals, thereby improving the bioavailability of zinc and calcium. This study also revealed that, there was significant (P<0.05) taste preference of Anchote boiled before peeling and boiled after peeling, in which 66% of consumers gave priority taste for Anchote boiled before peeling. Therefore, traditional processing method of Anchote boiled before peeling is also effective technique. Conclusion-The raw Anchote tubers were found to contain low antinutritional factors, except phytate. Moreover, there were further reductions of the antinutritional factors during traditional processing. This implies, except phytate which might hinder iron bioavailability, traditional processing enables that the antinutritional factors in the Anchote couldn’t hamper its nutritional value. Therefore, both methods of traditional preparation of Anchote were effective to reduce the levels of antinutritional factors, thereby improving the bioavailability of zinc and calcium. This study also indicated that consumer panels preferred the taste of Anchote boiled before peeling. Therefore traditional processing method of Anchote boiled before peeling is also effective technique and need to be encouraged in terms of consumers preference of Anchote taste. VL - 2 IS - 1 ER -
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