Effect Of Different Processing Methods On The Nutritional Composition Of Inflorescence (Opore)

ABSTRACT

lnflorcscencc from two varieties of inflorescence from cocoyam (Colocasia esculenki and Xanlhosorna sagitiifoliuin) were used for this study. The effect of different treatments (sun- dried, blanched and sun- dried, oven- dried, blanched and oven- dried) on the nutrients was studied. Parameters such as proximate, Vitamins and mineral composition were determined. Proximate composition of the inflorescence from cocoyam (Colocasia esculenta) showed significant increase in Moisture content (9.8 1%), Dry matter content (9 1.55%), Ash content (10.77%) and Protein content. (12.28%) at p <0.05. There were significant decrease in Crude fibre content (5.28%). Fat content (3.63%) and Carbohydrate content (64.86%) from the inflorescence (Xanthosoma sagittifolium). Results obtained showed that Colocasici esculenia had high vitamin contents with a riboflavin content of 0.064% vitamin A content of 4.29%, vitamin C content of 23.51% and Xani/zosoina sagiiiifoliuin had low vitamin contents with a thiamine content of 0.027% and niacin content of 0.09%. The Mineral content ol in florescence Xanihosoina sagitti/blivin and Colocasia esculenta) showed that the phosphorus contents of Xanthosoina sagittifoliuin (0.35%) was higher than that of C'ofocasia esculenta (0.13% )and the iron content of Colocasia esculenta (0. 16%) was significantly different from that Xanthosoina sagitlifoliuin (0.05%) and the calcium content of Xanthoso,na sagiti/oliuin (0. 76%,0 .35%) were significantly different from that of Colocasia escuenta (0.60%, 0.35%).