Chemical Composition And Nutritional Value Of Composite Wheat Flours (Triticumaestivum) And Two Varieties Of Taro Corms (Colocasiaesculenta) Cultivar Fouê And Cultivar Yatan
Journal Title: IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) - Year 2018, Vol 12, Issue 8
Abstract
The aim of this study, was to evaluate nutritive potential of composite flours of wheat (Triticumaestivum) and taro corms (Colocasiaesculenta) cv fouê and yatan. Moisture and ash contents of composite flours of wheat and taro (cvyatan) increased significantly and were respectively 11.66 ± 0.46 to 11.83 ± 0.23, 2.18 ± 0.02 to 3.60 ± 0.06. Protein values (12.71 ± 0.3 to 11.90 ± 0.83), lipids (1.16 ± 0.07 to 1.12 ± 0.07), carbohydrates (72.51 ± 0.85 to 71.55 ± 0.79) and cellulose (2.24 ± 0.07 to1.03 ± 0.07) decreased significantly. Moisture contents (11.66 ± 0.46 to 11.83 ± 0.23), ash (2.18 ± 0.02 to 3.60 ± 0.06), lipids (0.98 ± 0.16 to 1.13 ± 0.08) and total sugars (5.90 ± 0.08 to 9.44 ± 0.04) of composite flours of wheat and taro (cv fouê) increase significantly but protein (12.14 ± 0.3 to 11.85 ± 0.3), carbohydrate (72.91 ± 0.7 to 71.41 ± 1.99) and cellulose (2.3 ± 0.07 to 1.00 ± 0.07) values decrease significantly. The major minerals potassium (K) and phosphorus (P) in composite flours of wheat and taro (cv yatan ) increased significantly and are respectively 173.95 ± 0.14 to 186.69 ± 0.4, 147.64 ± 0.25 to 181.13 ± 0.02. In composite flours of wheat and taro (cvfouê), their respective contents are 173.5 ± 0.35 to 181.5 ± 0.03, 147.5 ± 0.14 to 173.47 ± 0.01.
Authors and Affiliations
ANON Attoh Hyacinthe1 ,, FAGBOHOUN Jean Bedel2 ,, EKISSI Elvis Serge Gbocho1 ,, YAPI Jocelyn Constant3 ,, KOUAME Lucien Patrice1
Keywords
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