Effect of the leaves of (Fleurya aestuans) on the food quality of the corm of cocoyam (Xanthosoma sagittifolium(L) Schott)

  • Enomfon J Akpan Department of Chemistry and Biochemisty, University of Uyo, Uyo.
  • Anthony P Udoh Department of Chemistry and Biochemisty, University of Uyo, Uyo.
Keywords: Proximate composition, Phytochemicals, F. aestuans, cocoyam, acridity

Abstract

The proximate composition, mineral elements and anti-nutritional factors of the leaves of Fleurya aestuans (family: urticaceae) and Cocoyam (Xanthosoma sagitttifolium) under different cooking conditions were determined. The leaf of F. aestuans contained appreciable amounts of fat, moisture, ash, fibre and carbohydrates but less protein. The leaf was found to be rich in soduim; calcuim, magnesium, iron, zinc, and copper. Cadmium, cobalt, manganese and lead were found in trace amounts. The leaf was also rich in oxalate and tannins.

Result of analyses showed general increases in moisture, ash and crude protein in the Cocoyam sample cooked with the leaves of F.aestuans. Mineral elements showed general decreases in the cooked samples. There was a 20% reduction in calcium concentration from 26.67mg/100g dry matter (DM) in P1 to 19.33mg/100g DM in P3 and similar trend was observed from sodium, potassium and magnesium. The cocoyam corm became richer in phosphorus after cooking with F. aestuans. There was a general reduction in the level of anti-nutrients after cooking the corm with the leaves. The food quality improved with respect to the level of anti-nutrients but reduced with respect to the mineral elements although those could be supplemented from other sources usually eaten with the cooked cocoyam. However, undesirable properties of X. sagittifolium particularly acridity caused by oxalates and other factors were considerably reduced by the use of the leaves.

KEY WORDS: Proximate composition, Phytochemicals, F. aestuans, cocoyam, acridity.

Global Jnl Pure & Applied Sciences Vol.10(2) 2004: 287-290
Published
2004-06-02
Section
Articles

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eISSN: 1118-0579