European Journal of Biomedical and Pharmaceutical Sciences

COMPARATIVE ASSESSMENT OF THE NUTRITIONAL PROFILE OF PROCESSED FLOURS FROM IRISH POTATOES, SWEET POTATOES AND TARO COCOYAM TUBERS

Aniekeme Ndisa Inyang*, John Edward Mgbang, Violet Effiong Asuquo, Aniekan Sunday Henshaw and Ediye Ottoho

ABSTRACT

The contribution of plants and their yields to human nutrition cannot be overemphasized. This study was aimed at evaluating and comparing nutritional composition of flour processed from Irish potatoes, sweet potatoes and cocoyam tubers. The Irish, sweet potatoes and cocoyam tubers were thoroughly washed with water, peeled, and grated into tiny pieces, dried and milled finely into their separate flour. Analyses of these nutrients were carried out using standard methods. Results of proximate composition showed that moisture content ranged from 70.50 ± 2.95 to 78.10 ± 0.01 %, crude ash content ranged from 0.80 ± 0.00 to 4.74 ±0.00 %, crude fat content ranged from 0.12 ± 0.00 to 0.36 ± 0.01 %, crude fibre ranged from 1.42 ± 0.0 to 1.84± 0.00 %, crude protein ranged from 0.59 ± 0.00 to 2.10± 0.05 % and total carbohydrate ranged from 92.10 ± 1.00 to 95.55 ± 0.00 %, while caloric value ranged from 375.45± 0.00 to 391.31± 0.00 Kcal. Carbohydrate fraction; glucose value ranged from 0.76 ± 0.00 to2.41± 0.00 mg/100g, sucrose value ranged from 0.08 ± 0.00 to 0.13 ± 0.00 mg/100g, sugar concentration ranged from 17.03 ± 0.00 to 24.51 ± 0.00 mg/100g, while dextrin value ranged from 0.36 ± 0.00 to 0.53 ± 0.00 mg/100g. Also, B-carotene ranged from 3.78 ± 0.01 to 17.73 ± 0.00 mg/100g, total vitamin C ranged from 3.40± 0.00 to 32.54± 0.00 mg/100g, soluble vitamins C ranged from 08.71± 0.00 to 14.30± 0.00 mg/100g, thiamine ranged from 0.08± 0.00 to 0.14± 0.00 mg/100g, riboflavin ranged from 0.03± 0.00 to 0.04 ± 0.00 mg/100g and niacin ranged from 0.48± 0.00 to 0.63± 0.00 mg/100g. The mineral element, sodium (Na) ranged from 1.91 ± 0.00 to 54.00± 0.58 mg/100g, copper (Cu) ranged from 0.17± 0.00 to 0.26 ± 0.00 mg/100g, zinc (Zn) content ranged from 0.31 ± 0.00 to 3.81 ± 0.00 mg/100g, iron (Fe) content ranged from 0.65± 0.00 to 1.35 ± 0.05 mg/100g, calcium (Ca) content ranged from 18.15± 0.58 to 28.24± 0.58 mg/100g, magnesium (Mg) content ranged from 11.22± 0.00 to 27.21 ± 0.58mg/100g, while the concentration of phosphorus (P) ranged from 5.75 ± 0.00 to 53.30± 0.58 mg/100g. The results of the study showed that Taro cocoyam flour contained these nutrients in a more acceptable amount. When compared to previous studies, it was observed that the nutritional composition of flours in the present study is more quality and healthier, mostly flours produced from Taro cocoyam. Hence, the consumption of flours made from Taro cocoyam and to some extent Irish and sweet potatoes should be encouraged.

Keywords: Taro cocoyam, Irish potatoes, sweet potatoes, flour, nutritional value.