Nutrient Composition And Types Of Sugars In Cocoyams.

ABSTRACT

Corins and comiels of cocoyams (Colocasia csculcnta cv. Cocoindia and Xanthosorria sagithfolium cv, Ede ocha ) were each milled into flour . The flours were subjected to proximate analysis , evaluation of calcium arid phosphorus compositions of the two cocoyams varieties . The results showed crude protein 7: 12% for (o/ocasia scuJenIa and 5.83% for Xwill;asnia sagilhifolumi . They were exceptionally rich in ash , 4.74% (Colocasia csciileizici) and 3.84°/( Xanthosoiii .s'agillifeluin. ), but were low in fibre ; 1.63% (Colocasia esculenla ) and I .24%( Xunthosonia sagi!(ifo1uinI/ T hey formed a fair source of fats, containing 0.38% fir taro and 0.61% for tannia. Taro seems lightly superior to tannia in its content of crude proteins, although the latter were richer in carbohydrates; 75.37% (tarmia), 73.54% (Taro). Both were fairly good sources of calcium and phosphorus taro Ca 24. 05 (mg/bOg) and p, 359.66ing/loog Tannia: Ca, 8.02 mg/100g and p;56.00 rng/loog.The qualitative detection of sugars using thin layer chrornatographic 1 techniques indicated the following sugars in the two varieties of cocoyams fructose , dextrose, maltose , mannose, xybosc and stachyose.. The estimations of 1 starch in cocoyam tubers were 23.21% and 23.95% for taro and lannia respectively. The total sugars and reducing sugars for taro (Colocasia escuk'nla) and tannia Xanihosoina scigi11fohiuin ) were 0.62% and 0.66% and 0.50% and 0.52% respectively . The high carbohydrates content of Xàn/hosoina sagi/IifoIiuin I and its wide availability makes It. a very good source of starch for both domestic I and industrial uses in Nigeria and tropical Africa.