Journal of Food Processing & Technology

Nutritional and antinutritional composition of Anchote (Coccinia abyssinica (Lam.) Cogn.) accessions in Ethiopia

6^th European Food Science Congress

March 22-23, 2023 | Webinar

Dassalegn Daraje Jalata

Ethiopian Institute of Agricultural Research , Ethiopia

Scientific Tracks Abstracts: J Food Process Technol

Abstract:

Anchote is a good source of protein and calcium. Different accessions of the crop have been collected from potential areas of the country. However, the nutritional and anti-nutritional content of those accessions has not been well studied and documented. The purpose of this study was to profile and evaluate the nutritional and anti-nutritional content of anchote accessions grown in the East Arsi Zone of Ethiopia. Tubers from 20 accessions of anchote were collected from the research farm of the Kulumsa Agricultural Research Center in Ethiopia. The dried tubers of each accession were grounded separately into fine powder following standard procedures. As a result, the nutritional compositions varied from water (65.38%–77.13%), ash (1.82%–2.85%), crude fat (0.55%–1.45%), crude fiber (2.22%–4.02%), crude protein (6.29%–13.00%), carbohydrate (6.78%–19.68%), total starch (39.22%–72.74%), and energy (74.73%–123.66%). Phytate concentration ranged from 208.06 mg/100 g to 273.87 mg/100 g for accessions. The tannin content was recorded at the lowest (1.19 mg/100g) and highest (44.4 mg/100g). Mineral contents ranged from calcium (66.81–177.13 mg/100g), magnesium (19.64–35.82 mg/100g), potassium (250.47–523.72 mg/100g), sodium (0.51–4.19 mg/100g), phosphorus (38.91–93.45 mg/100g), iron (0.16–0.65 mg/100g), manganese (0.08–0.27 mg/100g), copper (0.17–0.29 mg/100g), and zinc (0.23–0.46 mg/100g). This study showed that anchote accessions greatly vary in their nutritional and anti-nutrition compositions. Therefore, those anchote accessions that contained higher nutritional values could be used for food product development and supplementation programs.

Biography :

Dassalegn Daraje Jalata has completed his BSc from the University of Gondar and his MPH from Addis Ababa University, Ethiopia. He is a researcher in food science and nutrition at the Ethiopian Institute of Agricultural Research. He has published more than seven papers in reputed journals and is a member of the American Society for Nutrition (ASN) and the International Society of Behavioral Nutrition and Physical Activity (ISBNPA).