Nutritional and anti-nutritional components in Pachyrhizus erosus L. tuber

Tuber of Pachyrhizus erosus L., an underutilized crop, was analyzed to determine its proximate chemical composition, vitamin, mineral, and amino acid contents, and enzymatic activity. The anti-nutritional factors were also determined. The tuber had a high level of moisture, appreciable amounts of ca...

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Bibliographic Details
Published in:Food chemistry 2007, Vol.102 (4), p.1112-1118
Main Authors: Noman, A.S.M., Hoque, M.A., Haque, M.M., Pervin, F., Karim, M.R.
Format: Article
Language:English
Subjects:
Anti-nutrients
antinutritional factors
Biological and medical sciences
chemical constituents of plants
enzyme activity
food chemistry
Food industries
Fundamental and applied biological sciences. Psychology
Minerals
nutritive value
Pachyrhizus erosus
Pachyrhizus erosus L
proximate composition
Underutilized crop
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Summary:Tuber of Pachyrhizus erosus L., an underutilized crop, was analyzed to determine its proximate chemical composition, vitamin, mineral, and amino acid contents, and enzymatic activity. The anti-nutritional factors were also determined. The tuber had a high level of moisture, appreciable amounts of carbohydrate, crude fibre and protein and negligibly low amount of lipid. The total caloric value corresponded to 39 kcal/100 g. The amino acid profile was deficient compared to the [FAO/WHO (1973). Energy and Protein Requirements. Technical Report Series (Vol. 52, pp. 1–118). Switzerland, Geneva: WHO.] recommended pattern. The micro- and macro-nutrient analysis revealed the tuber to be potential source of potassium, sodium, phosphorus, calcium and magnesium. The tuber contained a significant amount of ascorbic acid. Thiamine, riboflavin, pyridoxine, niacin and folic acid were also detected. Very negligible contents of anti-nutrient components were observed. Comparison of these data to those of several other commonly consumed local tubers revealed that P. erosus tuber could be included in dietary formulae for man or monogastric animals, especially in those areas where carbohydrate is in short supply.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2006.06.055