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Effect of cooking on the
proximate composition of the leaves of some accessions of
Colocasia esculenta (L.) Schott in KwaZulu-Natal
province of South Africa
Lewu, M. N.1, Adebola, P. O.2 and
Afolayan, A. J.1*
1Department
of Botany, University of Fort Hare, Alice 5700, South
Africa.
2Plant
Breeding Division, ARC-Vegetable and Ornamental Plant
Institute, Private Bag X293, Pretoria 0001, South Africa.
*Corresponding author: E-mail:
Aafolayan@ufh.ac.za,
Fax: +27 866 282295.
Accepted
3 January, 2009 |
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The effect of cooking on the proximate composition of the
leaves of seven accessions (UFCe1 - UFCe7) of Colocasia
esculenta (L.) Schott growing in KwaZulu-Natal Province
of South Africa was investigated. Cooking significantly (P <
0.05) reduced the ash, carbohydrate and caloric contents
of all the accessions tested in the study. In contrast,
there was significant increase in the levels of moisture,
crude protein, crude fibre and crude lipid in all the
accessions except UFCe5 and UFCe6 where there was reduction
in the crude lipid content. The results showed that cooking
may improve the crude fibre contents as well as the levels
of protein in the accessions. The accessions may be used in
the management of obesity, diabetes, cancer and
gastrointestinal disorders because of the high fibre
content. The accessions can also serve as good candidates
for proteins in cereal-based diets.
Key
words:
Cocoyam, Colocasia esculenta, accession, proximate
composition. |
