Journal of Food Processing & Technology

Habtamu Fekadu

Publications

• Research Article
  Effect of Traditional Processing Methods on Nutritional Composition and Anti-nutritional Factors of Anchote (Coccinia Abyssinica (lam.) Cogn) Tubers Grown in Western Ethiopia
  Author(s): Habtamu Fekadu, Fekadu Beyene and Gullelat DesseHabtamu Fekadu, Fekadu Beyene and Gullelat Desse
  
  The raw and traditionally processed Anchote (Coccinia abyssinica (Lam.) Cogn.) tubers were studied and compared for their nutritional composition: moisture, crude protein, total ash, crude fiber, crude fat, utilized carbohydrate and gross energy; minerals: Ca, Fe, Mg, Zn, and P and antinutritional factors: phytate, oxalate, tannin and cyanide. Sensory preference taste of Anchote boiled after peeling and boiled before peeling was also reported. The raw, boiled after peeling and boiled before peeling Anchote tubers had respective contents (g/100g) of moisture 74.93, 81.74, and 76.73; for crude protein contents were 3.25, 2.67 and 3.14; for total ash contents were 2.19, 1.33, and 1.99; for crude fiber contents were 2.58, 3.71, and 2.77; for crude fat contents were 0.19, 0.13, and 0.14; for utilized carbohydrate contents were 16.86, 10.42 and 15.23; for gross energy contents were 82.12, 5.. View More»
  DOI: 10.4172/2157-7110.1000249

  Abstract PDF