Influence of storage life and variety on the micro-nutrient ...

ARTICLEFood Therapy and Health Care 2022;4(2):9. https://doi.org/10.53388/FTHC20220501009

1Submit a manuscript: https://www.tmrjournals.com/fthc

Influence of storage life and variety on the micro-nutrient compositions of storedcocoyam-based products

NP David-Chukwu1, AG Amadi1, IC Onuabuchi1, MN Chukwu2,*

1Department of Hospitality Management and Tourism, Abia State Polytechnic, Aba, Nigeria. 2Department of Food Technology, Abia State Polytechnic, Aba, AbiaState, Nigeria.

*Corresponding to: Chukwu, M. N. Department of Food Technology, Abia State Polytechnic, Aba, Abia State, Nigeria. E-mail: [email protected].

Competing interestsThe authors declare no conflicts of interest.CitationDavid-Chukwu NP, Amadi AG, Onuabuchi IC, Chukwu MN.Influence of storage life and variety on the micro-nutrientcompositions of stored cocoyam-based products. Food TherHealth Care. 2022;4(2):9. doi: 10.53388/FTHC20220501009.

Executive editor: Na Liu.Received: 08 January 2022; Accepted: 07 April 2022; Availableonline: 30 April 2022.© 2022 By Author(s). Published by TMR Publishing GroupLimited. This is an open access article under the CC-BY license.(http://creativecommons.org/licenses/BY/4.0/)

AbstractThe micronutrient compositions of stored cocoyam-based products were determined usinggas chromatography and atomic absorption spectrophotometry. The dried cormels and driedcocoyam leaves were pulverized with a locally fabricated machine and stored in variousplastic containers for 0, 1, 2, 3 months. The data obtained were analyzed statistically usingSPSS version 21. Means were separated at P ≤ 0.05 using Fisher’s Least SignificantDifferences. The vitamin contents (mg/100g) of achicha were as follows: cocoindia had totalcarotene (1.84), B1 (0.071), B2 (0.044), B3 (0.41), C (4.14) while edeofe had vitamin E (0.84)and total carotene (1.24), B1 (0.021), B2 (0.013), B3 (0.18), C (2.47) and E (0.57) afterstorage. The vitamin contents (mg/100g) of mpoto were as follows: cocoindia had B1 (0.53),B2 (0.31), B3 (1.75), C (18.46) and E (5.28) while edeofe had total carotene (3.44 µg/100g)and B1 (0.26), B2 (0.14), B3 (1.19), C (8.61) and E (2.46), and anampu had total carotene(2.56 µg/100g) after storage. The mineral composition (mg/100g) of achicha are as follows:anampu had Ca (48.78), Na (18.52), Mg (10.18), Mn (0.17) and P (19.61), Fe (2.47), Zn(2.60), I2 (51.71); edeofe had P (26.27), Fe (3.66), Zn (2.91), and Ca (40.53), Na (10.67), Mg(6.29), K (285.77), Mn (0.075); and cocoindia had K (405.87) and I2 (69.34) after storage.The mineral compositions of mpoto (mg/100g) are as follows: anampu had Ca (157.57), Mg(95.84), K (485.52), P (45.52), I2 (90.33) and Zn (2.61); edeofe had Fe (4.87), Zn (4.52), andCa (152.29), Na (176.54), Mg (84.77), K (325.87), P (35.53), Mn (0.25), I2 (65.29) andcocoindia had Mg (95.84), Mn (0.63) and Fe (3.61) after storage. Micronutrients of theproducts reduced significantly (P ≤ 0.05) during storage. Fortified Colocasia products withmicronutrients will meet the required recommended dietary intake.

Keywords: achicha; mpoto; corm; cormel; edeofe; cocoindia; minerals; vitamins



Introduction

Micronutrients are nutrients required in small amounts that areessential for healthy development and growth. They have greatimportance for a healthy living [1]. Micronutrients play a vital role inmetabolism and in the maintenance of tissue function [2].Micronutrient deficiency is one of the major health challengesaffecting the vulnerable groups (mainly children and pregnantwomen) in developing countries. This is due to cost of most animalfoods which are major sources of these nutrients. However, thesemicronutrients are very vital to healthy living of man, and theirdeficiency can lead to acute or chronic diseases [3].Vitamins are organic substances that function as regulators in the

body. They are divided into two groups: fat soluble vitamins (vitaminA, D, E and K) and water-soluble vitamins (vitamin B1, B2, B3, B5, B6,B9, B12, vitamin C, folic acid, etc.). Fat soluble vitamins are stored inthe fat tissues and liver; water soluble vitamins are found in theaqueous parts of the cells [2]. They are required for normal growth,maintenance and functioning of the human body [4]. A deficiency ofvitamin A will cause physiological symptoms such as blindness. Thereare 13 vitamins, and most of them can be obtained by eating a varietyof foods from each of the food groups, though the vitamins D, K,niacin, and biotin can also be synthesized in the body or bymicroorganisms in the intestinal tract. A chronic deficiency of any ofthe essential vitamins can cause a cascade of symptoms, from scalyskin to blindness. However, the consumption of excess amount ofsome vitamins can cause adverse effects as consuming too little.Moderate intake is always recommended to meet the daily vitaminrequirement [5]. Minerals are charged ions in our body fluids whichhelp maintain fluid balance. Minerals can act as co-enzymes, supportfor body function [5].The species of Colocasia are often referred to as taro, while cocoyam

or tannia is used for species of Xanthosoma. In the Pacific Islandcountries where taro is widely cultivated and consumed, two botanicalvarieties of Colocasia have been identified as Colocasia esculenta, manytimes called dasheen, and Colocasia esculanta, frequently called eddoe.Colocasia is believed to have originated in the Indo–Malaysian region,from where it spread into the Pacific Islands, finally to Africa [6].About 60% of the World’s cocoyam production (5.7 million ton) is

in Africa and majority of the remaining 40% in Asia and the Pacific[7]. Eze and Okorji [7] also reported that Nigeria is the largestproducer of cocoyam in the world, accounting for about 40% of thetotal world production output. Cocoyam, without any doubt, is animportant food crop across many countries in Southern Sahara region,specifically in Nigeria, Ghana and Cameroon. Cocoyam is a majorvegetable and source of income to farmers in Ghana. It is referred to asthe third important staple root crop after yam and cassava in Nigeriaand provides a cheaper yam replacement, especially during periods ofinsufficient food supply [8].Cocoyam is rich in carbohydrates with nutritional value comparable

with potato. Also, cocoyam is superior to cassava and yam in thepossession of higher protein, mineral and vitamin contents as well aseasily digestible starch [9]. Cocoyam also contains higher noticeablequantities of essential minerals (Ca, Mg and P) than cassava and yam.It is to a great extent recommended for diabetic patients, the aged,children with allergies and for persons with intestinal disorders. Thecorms and cormels of cocoyam may be processed by boiling, baking orfrying in oil. They may also be processed into different food productsin many parts of West Africa and Central Africa [10].All major parts of cocoyam (corm and leaves) are edible. The young

leaves are nutritious spinach-like vegetable, which supplies a lot ofminerals and vitamins. This is particularly a major vegetable andsource of income to farmers in Nigeria [11]. The leaves of taro are richin vitamins and minerals. They are suitable sources of thiamin,riboflavin, iron, phosphorus and zinc and a very good source ofvitamin B6, vitamin C, niacin, and exceptionally in the leaves, also it ishighly perishable that is it has a high content of water [12].Preliminary investigations have revealed that most vegetables aregood sources of antioxidants, but some are definitely better than

others. For example, when it comes to vitamins, minerals, carotenoidsand cruciferous phyto-nutrients, which are all virtually important togood health, the most potent vegetable are dark green leafyvegetables, green leafy vegetables are greatly used for food in manycountries of the world; they are good sources of β-carotene, ascorbicacid, minerals and dietary fibre [13]. However, dark vegetables aremore nutritious than those with lighter or yellowish leaves. They aremuch available shortly after rainy season but become scare during thedry season, these vegetables could be harvested at all stages in theprocess of growth or could be consumed fresh, semi- processed orprocessed forms [13].Root and tuber crops contain a huge variety of minerals and traceelements, including comparatively considerable amounts of calcium,potassium, magnesium and iron. Root and tuber crops are usuallygood sources of vitamins, for instance, yellow varieties of the sweetpotato or giant-swamp taro supplies large quantities of β-carotene[14]. Starch is considered the most significant component (73.80%) ofColocasia esculenta [15].Agrid [11] reported that cocoyam is a well-known food plant, whichhas a long history of cultivation. Its corms are vital sources of starch.They may also be cut up and boiled in curries or fried to make crispychips. The leaf stalks can also be eaten. The leaves which are seldomused for food must be cooked. Every part of the raw cocoyam plantcontains a toxic compound calcium oxalate, which must be destroyedthrough cooking before eating. The cocoyam (Colocasia esculenta) isconsidered as highly perishable root and leaves, crop as high as40-60% post- harvest losses have been found [16]. The highperishability of the harvested and stored cocoyam roots and leaves is amajor barrier to the wider utilization of the crop and there is need todiversify the uses to enhance demand and increase the rate of turnover or sale of the product. Lack of adequate cocoyam processingtechnology inhibits production and processing. Over the years due tothe high perishable nature of cocoyam local farmers had adoptedsun-drying as a means of preserving the cocoyam. It becomesnecessary to evaluate the effect of these processes and storagemethods on the overall quality of cocoyam products [17].Achicha (dried cocoyam corms/cormels) is a pre-cooked, sun-driedcocoyam corms/cormels and it lends its name to the vegetarian dishmade with it. Achicha does not only have enjoyable taste andsatisfying but also low in calories. Achicha can be cooked incombination with pigeon pea or black beans, these are highlynutritional. Green leafy vegetables can also be added to it, forexample, green amaranth, fluted pumpkin and scent leaf. Dry fish isalso added which is an optional ingredient. Mpoto (dried cocoyamleaves) is a vegetable used in preparing soup delicacy. This is peculiarto the Igbo people of Eastern Nigeria [18, 19].The main objective of this work is to produce achicha and mpotofrom cormels and leaves of cocoyam. This could be achieved byevaluating the effect of period of storage and variety on micronutrientcompositions of cocoyam-based products. Processing of cocoyamcorms/cormel and leaves into more shelf-stable dry products such asachicha and mpoto will reduce post-harvest losses of cocoyam, providea market for small scale farmers, and diversify the uses of cocoyam.Evaluation of the quality and shelf stability of the achicha and mpotowould give confidence to the producers and consumers of theseproducts.

Materials and methods

Source of materialsFresh cocoyam corms/cormels and leaves [edeofe (NCE 002), cocoindia(NCE 001) and ukpong/anampu (NCE 004)] were obtained fromNational Root Crop Research Institute, Umudike, Nigeria. Thecocoyam corms/cormels and cocoyam leaves are shown in Figure 1and Figure 2.

Processing of corms/cormels into achicha (dried cocoyam)The cocoyam corms weighing 5 kg for each of the samples was sorted,washed, and boiled for 3 hours, cooled, peeled, and cut into small



sizes of 2.0 cm by 1.5 cm dimension with a sharp knife. They werespread on a mat and dried under the sun for 5 days between 9 am- 6pm. The dried cocoyam corms (achicha) were pulverized (250 mmMesh of US standard sieve) before storage with a locally fabricatedmachine and stored in various plastic containers for a period of threemonths and analyzed at zero, one, two- and three-month intervals.The pictures of the cocoyam plant, cocoyam corms and cocoyamleaves and the processed achicha are shown in Figure 1, 2, 3 and 4,respectively. Also, the flow chart of the production of achicha fromcocoyam corms/cormels is shown in Figure 1 and 2.

Processing of cocoyam leaves into mpoto (dried cocoyam leaves)A sample of 300 g of cocoyam leaves were plucked, sorted, washed,spread on a mat and sun-dried for 3 days between 9 am-6 pm. Thesteps taken in the preparation of mpoto samples are shown in the flowchart in Figures 2 respectively. The dried cocoyam leaves (mpoto)were pulverized before storage with a locally fabricated machine andstored in various plastic containers for a period of 3 months andanalyzed at 0-3 months. The picture of the dried cocoyam leaves isshown in Figure 4. Also, the flow chart of the cocoyam leaves is shownin Figure 2.

Plate 1 Colocasia esculenta Plant Plate 2 Colocasia esculenta corms/cormels

Plate 3 Raw achicha Plate 4 Colocasia esculenta leaves

Figure 1 The Flow chart of the production of achicha Figure 2 The Flow chart of the production of mpoto

Sun –drying (5 days)

Cutting

Peeling

Cooling

Cooking (3 hours/)

Washing

Sorting

Cocoyam corms/cormels

achicha

Sun-drying (3 days)

Washing

Sorting

Cocoyam leaves

Mpoto



Determination of micronutrient compositions of achicha andmpoto samplesDetermination of the vitamin profile of achicha and mpotosamples The vitamin profile was analyzed using the method of AOAC[20]. The sample was made to attain the atmospheric condition on thebench after removing it from the refrigerated storage chamber at lessthan 4°C. The sample was pressed and completely homogenized in themortar carefully with pestle to avoid forming balls. A 0.10 g portion ofthe sample was weighed into a 10 mL capacity beaker and extracted asfollows: 0.1 g of the sample and 0.05 g ascorbic acid (as antioxidant)were weighed into a 16 × 126 mm test tube. Five milliliters ofalcohol, made by mixing 90.2% ethanol, 4.9% methanol and 4.9%isopropanol, and 0.5 mL of 80% KOH (W/V) were added and the testtube was vortexed for 30 seconds. The test tube was then flushed withnitrogen, capped and incubated for 30 minutes in a water bath at 70oC with periodic vortexing. The tube was then placed in an ice-bathfor 5 minutes. Three milliliters (3 mL) of deionized water and 5 mL ofhexane were added to the test tube, vortexed for 30 seconds, and thencentrifuged at 1000 rpm for 10 minutes.The hexane in the upper layer was transferred to another test tube

and the residue re-extracted two more times, each with 5 mL hexane.The extract was concentrated to 1 mL by evaporating it in awater-bath under the flow of nitrogen. The concentrated extract wasanalyzed for vitamin content under standard conditions in an HP(Hewlett Packard) Gas Chromatography equipped with 1206Software; calibrated with selected standards under the instrumentsetting shown in Table 1. From the chromatogram of the extract andthat of the mixture of standards, vitamins of the samples wereidentified and quantified by an enhanced integrator which gave theresult in mg/100g sample.Determination of the mineral profile of the samples Mineralcontents of achicha and mpoto samples were determined using themethod described by Gyar and Owaku [21]. About 0.2 g portion of thesample ash was weighed to a pre-cleaned borosilicate 250 mL capacitybeaker for digestion. Thirty milliliters of concentrated nitric acid wereadded to the weighed sample in the beaker. The sample, withconcentrated nitric acid, was placed on the hot plate for digestion inthe fume cupboard. After digestion, the beaker and its content wereallowed to cool. Another 20 mL of nitric acid was added and digestedfurther in the fume cupboard and the mixture was allowed to cool toambient temperature. The mixture was filtered into a 250 mLborosilicate beaker. The same procedure was followed, i.e., thedigestion of other samples. All the digested samples were transferredinto pre-cleaned borosilicate beakers for Atomic Absorption

Spectrophotometric (AAS) analysis.Standards of iron, manganese, zinc, calcium, iodine magnesium,phosphorus, potassium and sodium solutions of 0.2, 0.4, 0.6, 0.8 and1.0 mg/L concentrations were made from each of the 100 mg/L stocksolutions of the metal specimen. The set of standard solutions and thefiltrate of the digested samples were analyzed by Atomic AbsorptionSpectrophotometry. The detection limit of the metals in the samplewas 0.0001 mg/L using the UNICAM 929 London, Atomic AbsorptionSpectrophotometer powered by SOLAR software. Iron, manganese,zinc, phosphorus, calcium, magnesium, potassium and sodiumcathode lamps were used for the analysis of the respective mineralions in standards and the filtrates. Nitrous oxide-acetylene fuel wasused in the generation of flame. The absorbance was read at 650 nmfor the standards and sample filtrate.Twenty-five milligrams of the sample were weighed into aSchoniger flask and digested with concentrated nitric acid. Thecontent was boiled for a minute to ensure complete conversion ofphosphorus pentoxide to orthophosphate. The solution was passedthrough a 10 cm long resin column, and the filtrate was collected. In a10 mL Pyrex test tube, 2 mL of ammonium molybdate was added andthe absorbance read at 650 nm for both standards and filtrate.

Statistical analysisTriplicate data obtained were subjected to statistical analysis usingSPSS software of version 21. Mean values were determined andThree-Way ANOVA was done as well as Fisher’s Least SignificantDifference [22] was used for the separation of the means (P ≤ 0.05).

Results and discussion

Vitamin profile of achicha and mpoto samples for three monthsstorageThe results in Tables 2 and 3 show the comparison of mean VitaminComposition of achicha and mpoto processed from three differentColocasia varieties (edeofe, cocoindia, and anampu) stored from 0-3months.Fat-Soluble Vitamins The fat-soluble vitamins are A, D, E, and Kwhich are absorbed at the beginning of the small intestine. They arepackaged with fatty acids and bile in micelles, small transport carriersthat transport them close to the intestinal wall. Fat-soluble vitaminstravel through the cells in the intestinal wall and are packaged withfat and other lipids in chylomicrons (one of the lipoprotein carriers).Vitamins then travel through lymph system before they enterbloodstream [5].

Table 1 GC Conditions for Vitamins Profile

GC HP 6890 Powered with HP Chem Station Rev. A 09.01 (1206) Software

Injection Temperature Split Injection

Split Ratio 20:1

Carrier Gas Nitrogen

Flow Rate 1.0 mL/min

Inlet Temperature 250oC

Column Type HP 5

First Ramp at 10oC/minute for 20 minutes, maintained for 4 minutes.

Second Ramp at 15oC/minute for 4 minutes, constant for 2 minutes.

Column Dimensions 30 m × 0.25 mm × 0.25 m

Oven program Initial at 50oC for 2 minutes

Detector FID

Detector Temperature 320oC

Hydrogen Pressure 20 psi

Compressed Air 30 psi



Vitamin A Total carotene contents of achicha samples variedsignificantly (P < 0.05) from 1.24 to 1.84 µg/100g. The highest totalcarotene content of achicha was found in cocoindia (1.84 µg/100g) at 0month, while the least total carotene content of achicha samplesoccurred in edeofe (1.24 µg/100g) at three months (Tables 2). Totalcarotene contents of mpoto varied significantly (P < 0.05) from 2.56to 3.44 µg/100g. The highest total carotene content of mpoto wasfound in cocoindia (3.44 µg/100g) at zero month, while the least totalcarotene content of mpoto occurred in edeofe (2.56 µg/100g) at threemonths (Table 3). The over consumption of vitamin A damages cellsthereby causing toxicity of cells [5]. The daily requirement of vitaminA is provided from 75 % by retinol intake (as fatty acid esters,primarily retinyl-palmitate), while the remaining 25% is throughβ-carotene and other pro-vitamin active carotenoids [4, 5]. Therecommended daily intakes (RDI) of vitamin A are 0.5-0.8mg/day forinfants/children (0-10 years), 0.8-1.0 mg/day for adults (25-65 years)while pregnant and lactating women take 1.1 mg and 1.5 mgrespectively [4]. Vitamin A from carotenoids in fruits and vegetablesis the main source for most people in developing countries. It makesup 70-90% of their entire dietary vitamin A intake. Studies haveindicated a significant reduction in maternal mortality andpostpartum infection with β-carotene supplementation. β-carotene is aprecursor of vitamin A; as a member of the carotenoids, also act asantioxidants that protect the body cells against free radicals byneutralizing them before they cause oxidative damage [23].Carotenoids found in plants, enhance the human health, immuneresponse and reduce the risk of degenerative diseases such as cancer,cardiovascular diseases and so on; these have been attributed to theirantioxidant and free radical scavenging activities [4]Vitamin E (Tocopherol) Vitamin E contents of achicha variedsignificantly (P < 0.05) from 0.57 to 0.84 mg/100g. The highestvitamin E content of achicha was found in edeofe (0.84 mg/100g) atzero month, while the least vitamin E content of achicha occurred inedeofe (0.57 mg/100g) at 3 months (Table 2). Vitamin E contents ofmpoto varied significantly (P < 0.05) from 2.46 to 5.28 mg/100g. Thehighest vitamin E content of mpoto was found in edeofe (0.84mg/100g) at zero month, while the least vitamin E content of mpotooccurred in edeofe (0.57 mg/100g) at three months (Table 3). VitaminE is a fat-soluble vitamin essential to health. It is a fat-soluble vitamin,usually found in plants and act as an antioxidant [24]. Vitamin E is anatural antioxidant, acting as a chain breaking, primary antioxidant tointercept peroxyl free radicals in biological systems [25]. Vitamin Ehelps to protect the Low-Density Lipoprotein cholesterol carrier frombeing oxidized and reduces the buildup in the arteries, calledatherosclerosis. Vitamin E also alters the stickiness of the cells thatline lymph and blood vessels. This decreases the ability of bloodcomponents to stick to these walls and clog the passageways [4]. Therecommended daily intakes of vitamin E are 3-4 mg/day for infants(0-12 months), 6-14 mg/day for children and teenagers, 12-13mg/day for adults ( ˃ 52 years), while pregnant and lactating womentake 13 mg/day and 17 mg/day respectively [4, 24].Vitamin K There are two forms of vitamin K: menaquinone andphylloquinone. Menaquinone is synthesized by the bacteria that existnaturally in the intestinal tract. Phylloquinone is found in greenplants, and is the primary source of vitamin K in our diet. Vitamin Kplays a major role in blood coagulation, or clotting. Blood clotting is acomplex chain of events involving substances in blood, many of whichare proteins, called clotting factors. Vitamin K plays a role insynthesizing four of these clotting factors. Acting as a coenzyme,vitamin K aids an enzyme that alters the bone protein osteocalcin.Vitamin K enables osteocalcin to bind with the bone-strengtheningmineral calcium [4]. The RDI of vitamin K are 4-10 mg/day for infants(0-12 months), 15-50 mg/day for children and teenagers, 50-80mg/day for adults ( ˃ 52 years), while pregnant and lactating womentake 60 mg/day [4]. However, vitamin K was not detected in thesamples.Water-Soluble Vitamins The B-vitamins and vitamin C are water

soluble which are absorbed with water and enter the bloodstreamdirectly. Most water-soluble vitamins are absorbed in the upperportion of the small intestine, although vitamin B12 is absorbed in thelower part of the small intestine. Water-soluble vitamins are typicallynot stored in the body for long periods of time (vitamin B12 is theexception), and excess amounts are excreted, so it is important toconsume adequate amounts of them every day [4].Vitamin C Vitamin C contents of achicha varied significantly (P <0.05) from 2.47 to 4.14 mg/100g. The highest vitamin C content ofachicha was found in cocoindia (4.14 mg/100g) at zero month, whilethe least vitamin C content of achicha occurred in edeofe (2.47mg/100g) at three months (Table 2). Vitamin C contents of mpotovaried significantly (P < 0.05) from 8.61 to 18.46 mg/100g. Thehighest vitamin C content of mpoto was found in cocoindia (18.46mg/100g) at zero month, while the least vitamin C content of mpotooccurred in edeofe (8.61 mg/100g) at three months (Table 3). TheVitamin C content of 16 common leafy vegetables was found to bebetween 5.25 mg/100g (Centella asiatica) to 41.62 mg/100 g (forDrega volubilis) on wet weight basis (w/w) [26]. The Vitamin Ccontent of studied mpoto leaves is also within this range. The RDA forVitamin C in adult male is 90 mg/day, for adult females is 75 mg/day.Vitamin C, also known as ascorbic acid, acts as a coenzyme that isneeded to synthesize and use certain amino acids. Vitamin C is neededto make collagen, the most abundant protein in the body. Vitamin Cacts an antioxidant that may help reduce the risk of chronic diseasessuch as heart disease and cancer. It also helps to absorb the iron inplant foods such as grains and cereals and break down histamine, thecomponent behind the inflammation seen in many allergic reactions.Vitamin C helps keep our immune system healthy by enabling ourbodies to make white blood cells. These blood cells fight infections,and this immune-boosting role has fostered the belief that high dosesof vitamin C can cure the common cold and prevent other viraldiseases such as corona virus disease [5]. The RDI of vitamin C are50-55 mg/day for infants (0-12 months), 60-90 mg/day for childrenand teenagers, 100 mg/day for adults (˃ 52 years), while pregnantand lactating women take 100 mg/day and 150 mg/day respectively[4].Vitamin B1 (Thiamine) Thiamine contents of achicha variedsignificantly ( P < 0.05) from 0.021 to 0.071 mg/100g. The highestcontent of achicha was found in cocoindia (0.071 mg/100g) at zeromonth, while the least content of achicha occurred in edeofe (0.021 mg/100g) at three months (Table 2). Thiamine contents of mpoto variedsignificantly (P < 0.05) from 0.26 to 0.53 mg/100g. The highestthiamine content of mpoto was found in cocoindia (0.53 mg/100g) atzero month, while the least content of mpoto occurred in edeofe (0.26mg/100g) at three months (Table 3). Thiamine (vitamin B1), in theform of its pyrophosphate, such as pyruvate dehydrogenase,transketolase, phosphoketolase and α-ketoglutarate dehydrogenase, inreactions involving the transfer of an activated aldehyde unit. The RDIof vitamin B1 are 0.2-0.4 mg/day for infants (0-12 months), 0.6-1.3mg/day for children and teenagers, 1.0-1.2 mg/day for adults (˃ 52years), while pregnant and lactating women take 1.2 mg/day and 1.4mg/day respectively [4]. The B1 vitamins are known for theirsignificant role in energy metabolism and several body functions [5].Vitamin B2 (Riboflavin) Riboflavin contents of achicha variedsignificantly (P < 0.05) from 0.013 to 0.44 mg/100g. The highestVitamin B2 content was found in cocoindia (0.071 mg/100g) at zeromonth, while the least vitamin B2 content occurred in edeofe (0.021mg/100g) at three months (Table 2). Riboflavin contents variedsignificantly (P < 0.05) from 0.17 to 0.31 mg/100g. The highestvitamin B2 content of mpoto was found in cocoindia (0.31 mg/100g) atzero month, while the least vitamin B2 content of mpoto occurred inanampu (0.17 mg/100g) at three months (Table 3). B vitamins areknown for their significant role in energy metabolism and severalbody functions. Riboflavin helps the body cells use fat, protein andcarbohydrate. Riboflavin also helps in the production of niacin(vitamin B3) and pyridoxine (vitamin B6).



Table 2 Vitamin Composition (mg/100g) of Achicha during Three Months Storage

Values are means of three independent determinations ± SD. Means in the same row with the same superscript are not significantly (P > 0.05)different.

Table 3 Vitamin composition (mg/100g) of mpoto during three months storage

Values are means of three independent determinations ± SD. Means in the same row with the same superscript are not significantly p > 0.05different.

Vitamin

Edeofe(M)

Cocoindia(M)

Anampu(M)

0 1 2 3 0 1 2 3 0 1 2 3

Caroteneµg/100g

1.75bc

±0.01

1.67d

±0.02

1.44h±0.02

1.24j±0.01

1.84a

±0.011.74c±0.02

1.55f±0.02

1.32i

±0.021.78b

±0.001.63e±0.01

1.49g

±0.011.29i

±0.01

B1mg/100g

0.06bc

±0.00

0.051d±0.00

0.043f

±0.000.021i

±0.000.071a

±0.000.063bc

±0.000.050d

±0.000.033g

±0.000.065b

±0.000.054c

±0.000.046e

±0.000.027±0.00

B2mg/100g

0.44±0.01

0.041c

±0.00

0.036c

±0.000.013c

±0.000.297ab

±0.30.047c

±0.000.043c

±0.000.028c

±0.000.041c

±0.000.043c

±0.000.032c

±0.000.021c

±0.00

B3mg/100g

0.33bc

±0.01

0.29cd

±0.01

0.18g±0.01

0.19g±0.01

0.41a±0.01

0.37ab

±0.000.29cd

±0.010.25e±0.01

0.38ab

±0.010.35bc

±0.010.25e±0.01

0.20ef±0.00

C mg/100g3.47e

±0.02

3.25g

±0.01

3.17h±0.01

2.47k±0.02

4.14a±0.02

3.90b±0.04

3.46e±0.01

2.71i±0.01

3.85c±0.01

3.71d±0.01

3.38f±0.02

2.64j±0.01

E mg/100g0.84a

±0.01

0.78b

±0.00

0.75b±0.00

0.57e±0.01

0.72bc

±0.000.71bc

±0.010.68c±0.01

0.64cd

±0.060.77b±0.01

0.75bc

±0.000.71c±0.01

0.66cd

±0.04

Vitamin

Edeofe Cocoindia Anampu

0Month

1Month

2Months

3Months

0Month

1Month

2Months

3Months

0Month

1Month

2Months

3Months

TotalCarotene(μg/100g)

3.44a±0.02

3.27ab

±0.012.93cd

±0.332.85d±0.01

2.95cd

±0.012.84d±0.01

2.79de

±0.102.60ef

±0.003.27ab

±0.023.16bc

±0.352.86d±0.10

2.56f±0.06

B1(mg/100g)

0.47b±0.01

0.42c±0.00

0.38d±0.00

0.26g±0.00

0.53a±0.01

0.49b±0.01

0.44c±0.02

0.35e±0.01

0.44c±0.01

0.41c±0.01

0.34e±0.02

0.29f±0.00

B2(mg/100g)

0.24cd

±0.010.21ef

±0.010.18gh

±0.010.14i±0.01

0.31a±0.01

0.27bc

±0.010.24cd

±0.000.20fg

±0.010.29ab

±0.020.29ab

±0.020.22ef

±0.010.17ih

±0.01

B3(mg/100g)

1.44e±0.02

1.39f±0.01

1.28g±0.02

1.19h±0.01

1.75a±0.01

1.39f±0.01

1.41ef

±0.011.25g±0.00

1.63b±0.01

1.55c±0.02

1.50d±0.01

1.20h±0.00

C(mg/100g)16.82c

±0.0515.54d

±0.0112.73g

±0.018.61j±0.01

18.46a

±0.0617.36b

±0.0615.27e

±0.0410.75h

±0.0115.54d

±0.8414.77f

±0.0112.71g

±0.019.56i±0.06

E(mg/100g)

4.36e±0.06

4.17f±0.01

3.61h±0.01

2.46l±0.02

5.28a±0.03

4.86b±0.06

3.84g±0.02

2.79j±0.01

4.78c±0.03

4.56d±0.06

3.47i±0.02

2.67k±0.05



Vitamin B3 (nicotinamide or niacin) Nicotinic acid amide, in theform of nicotinamide adenine dinucleotide (NAD+), or itsphosphorylated form (NADP+), is a coenzyme of dehydrogenases. Thedaily requirement is covered to an extent of 60–70 % by tryptophanintake. Hence, milk and eggs, though they contain little niacin, aregood foods for prevention of pellagra because they containtryptophan. It substitutes for niacin in the body, with 60 mgL-tryptophan equaling 1 mg nicotinamide. The RDI of vitamin B3 are2-5 mg/day for infants (0-12 months),7-18 mg/day for children andteenagers, 13-16 mg/day for adults (˃ 52 years), while pregnant andlactating women take 15 mg/day and 17 mg/day respectively [4].Niacin contents of achicha varied significantly (P< 0.05) from 0.18 to0.41 mg/100g. The highest niacin content of achicha was found incocoindia (0.41 mg/100g) at zero month, while the least niacincontent of achicha occur red in edeofe (0.18 mg/100g) at three months(Table 2). Niacin contents of mpoto varied significantly (P < 0.05)from 1.19 to 1.75 mg/100g. The highest niacin content of mpoto wasfound in cocoindia (1.75 mg/100g) at zero month, while the leastvitamin B1 content of mpoto occurred in edeofe (1.19 mg/100g) atthree months (Table 3). Niacin is a water-soluble B-vitamin that helpsthe body use fat, protein and carbohydrates from foods to makeenergy. Niacin helps over 200 enzymes (natural chemicals in thebody) to function normally in the body by helping the body use otherB vitamins and make DNA. The vitamin B3 contents of the samplescould not provide adequate dietary intakes for all ages.Vitamin B5 (pantothenic acid) Pantothenic acid is the building unitof coenzyme A (CoA), the main carrier of acetyl and other acyl groupsin cell metabolism. Acyl groups are linked to CoA by a thioester bond.Pantothenic acid occurs in free form in blood plasma, while in organsit is present as CoA. The RDI of vitamin B5 are 2-3 mg/day for infants(0-12 months),4-6 mg/day for children and teenagers, 6 mg/day foradults, pregnant and lactating women [4]. However, vitamin B5 wasnot detected in the samples.Vitamin B6 (pyridoxine or pyridoxal) Vitamin B6 activity isexhibited by pyridoxine or pyridoxol (R = CH2OH), pyridoxal (R =CHO) and pyridoxamine (R=CH2NH2). The metabolically active form,pyridoxal phosphate, functions as a coenzyme of amino aciddecarboxylases, amino acid racemases, amino acid dehydrases, aminotransferases, serine palmitoyl transferase, lysyloxidase,δ-aminolevulinic acid synthase, and of enzymes of tryptophanmetabolism. The RDI of vitamin B6 are 0.1-0.3 µg/day for infants(0-12 months), 0.4-1.6 µg/day for children and teenagers, 1.2-1.5µg/day for adults, pregnant and lactating women take 1.9 µg/day [4].However, vitamin B6 was not detected in the samples.Vitamin B9 (folate/folic acid) Vitamin B9 is a micronutrientnecessary for key metabolic processes, mental and emotional healthand, in conjunction with vitamin B12 and vitamin C, is important in theformation of red and white blood cells. Folate is thenaturally-occurring form of vitamin B9, although “folate” is actually ageneric name for a group of related compounds with similarnutritional properties. Folic acid is a synthetic form of vitamin B9, alsoknown as pteroyl-monoglutamic acid and is the component commonlypresent in vitamin B supplements and vitamin B-complex supplements[27]. Mammals cannot synthesize folate and rely on dietary sources(fruit, vegetables and grains) for this essential micronutrient [28].Low serum levels of folate are associated with an increased risk ofseveral health conditions, including elevated homocysteine, birthdefects and an increased cancer risk [29]. The RDI of vitamin B9 are60-80 mg/day for infants (0-12 months), 200-400 mg/day for childrenand teenagers, 400 mg/day for adults while pregnant and lactatingwomen take 600 mg/day [4]. However, vitamin B9 was not detectedin the samples.Vitamin B12 (cobalamine/cyanocobalamin) Cyanocobalamin isformed as an artifact in the processing of biological materials.Cobalamins occur naturally as adenosylcobalamin andmethylcobalamin, which instead of the cyano group contain a5-deoxyadenosyl residue and a methyl group respectively.Adenosylcobalamin (Coenzyme B12) participates in rearrangementreactions in which a hydrogen atom and an alkyl residue, an acyl

group or an electronegative group formally exchange places on twoneighboring carbon atoms. Reactions of this type play a role in themetabolism of a series of bacteria. In mammals and bacteria, arearrangement reaction that depends on vitamin B12 is the conversionof methylmalonyl CoA to succinyl CoA. The recommended dailyintakes (RDI) of vitamin B12 are 0.4-0.8 µg/day for infants (0-12months) and 1.0-3.0 µg/day for children and teenager, 3.0 µg/day foradults (˃ 65 years), while pregnant and lactating women take 3.5µg/day and 4.0 µg/day respectively [4]. However, vitamin B12 was notdetected in the samples.

Mineral Composition of Achicha and Mpoto during Three MonthsStorageThe results in Table 3 and 4 shows the comparison of mean values ofMineral Composition of achicha and mpoto processed from threedifferent Colocasia varieties (edeofe, cocoindia, and anampu) during tothree months’ storage.The Major Minerals The main elements (Na, K, Ca, Mg, P) areessential for human beings in amounts > 50 mg/day [4].Sodium, Na Sodium is the major electrolyte outside the cell; helpsregulate body water and blood pressure [5]. It is present mostly as anextracellular constituent and maintains the osmotic pressure of theextracellular fluid. It activates some enzymes, such as amylase.Sodium absorption is rapid; it starts 3–6 min after intake and iscompleted within 3 hours. The adult’s average requirement rangesfrom 1.3–1.6 g/day (equal to 3.3–4.0 g/day NaCl). The intake of toolittle (low blood pressure) or too much sodium can result in seriousdisorders. From a nutritional standpoint, only the excessive intake ofsodium is of importance because it can lead to hypertension [4].Higher sodium intakes have been known to have stronger effects onblood pressure and risk of subsequent cardiovascular diseases due itsability to absorb moisture from the blood which resists the flow ofblood to other parts of the body [30]. Sodium contents of achichavaried significantly (P < 0.05) from 10.67 mg/100g to 18.52mg/100g. The highest sodium content of achicha was found in anampu(18.52 mg/100g) at zero month, while the lowest sodium content ofachicha occurred in edeofe (10.67 mg/100g) at three months (Table 4).Ndabikunze et al. [31] reported that sodium contents of Colocasiaesculenta from different countries ranged from 6.87 to 19.49mg/100gSodium contents of mpoto varied significantly (P < 0.05) from 176.39mg/100g to 190.56 mg/100g. The highest sodium content of mpotowas found in cocoindia (190.56 mg/100 g) at zero month, while thelowest sodium content of mpoto occurred in edeofe (176.39 mg/100g)stored for three months (Table 5). Ogbuji et al. [32] reported that Nacontent found in ugu (Telfaria occidentalis) was 25 mg/100g. Thevalues of Na obtained in some leafy vegetables ranged from 15.01mg/100g to 88.00 mg/100g [33]. The result revealed that cocoyamcorms/leaves contain significant amount of sodium; whose saltsregulate the acid-base balance of the body [34].Potassium (K) content Potassium is localized mostly within the cells.It regulates the osmotic pressure within the cell. It is involved in cellmembrane transport and also in the activation of a number ofglycolytic and respiratory enzymes. The minimum daily requirementis estimated to be 782 mg. Potassium causes the kidneys to excreteexcess sodium from the body, and keeping sodium levels low can helplower blood pressure. Potassium plays a buffering role in the blood;hence it helps the bone strengthening minerals, calcium andphosphorus, from being lost from the bones and kidneys [4, 5, 24].Potassium contents of achicha varied significantly (P < 0.05) from285.77 mg/100g to 405.87 mg/100g. The highest potassium contentof achicha was found in cocoindia (405.87 mg/100g) at zero month,while the lowest potassium content of achicha occurred in edeofe(285.77 mg/100g) stored for 3 months (Table 4). Potassium contentsof mpoto varied significantly (P < 0.05) from 325.87 mg/100g to485.52 mg/100g. The highest potassium content of mpoto was foundin anampu (485.52 mg/100g) at zero month, while the lowestpotassium content of mpoto occurred in anampu (325.87 mg/100g)stored for 3 months (Table 5). Ogbuji et al. [32] reported that Kcontent found in ugu (Telfaria occidentalis) to be 76 mg/100g. The



values of K obtained in leafy vegetables ranged from 16.85 to 168.96mg/100g [33]. Ndabikunze et al. [31] reported potassium contents ofColocasia esculenta from different countries ranged from760.21mg/100g to 1048.98mg/100g. The values of potassium mayhave resulted from the type of the soil and the processing methods ofColocasia esculenta. Higher potassium intakes have been shown tohave strong effects on blood pressure and risk of subsequentcardiovascular diseases [30]. Salts of potassium are known to regulatethe acid-base balance of the body [34]. Potassium occurred inabundance more than other mineral elements, which suggests thatcocoyam could be a good source of dietary potassium. Based on anearlier study, high dietary potassium in humans plays a protective roleagainst hypertension, stroke, cardiac dysfunctions, renal damage,hypercalciuria, kidney stones and osteoporosis [35].Phosphorus, P Phosphorus contents of achicha varied significantly (P< 0.05) from 19.61 to 26.27 mg/100g. The highest Phosphoruscontent of achicha was found in edeofe (26.27 mg/100g) at zeromonth, while the least phosphorus content of achicha occurred inanampu (19.61 mg/100g) stored for 3 months (Table 4). Ndabikunzeet al. [32] reported phosphorus contents of Colocasia esculenta fromdifferent countries varied from 114.32 mg/100g to 154.27 mg/100g.Njoku and Ohia [34] reported lower values of phosphorous (44.39mg/100g to 72.2 mg/100g). The difference in values may be as aresult of processing methods, soil type and water composition [24].Phosphorus contents of mpoto varied significantly (P < 0.05) from32.77 mg/100g to 45.52 mg/100g. The highest phosphorus content ofmpoto was found in anampu (45.52 mg/100g) at zero month, while theleast phosphorus content occurred in edeofe (32.77 mg/100g) storedfor 3 months (Table 5). Ogbuji et al. [32] reported that P contentfound in ugu (Telfaria occidentalis) to be 53.00 mg/100g. The valuesof P obtained in leafy vegetables ranged from 12.5291 mg/100g to36.91 mg/100g [33]. Phosphorous contents were appreciably high.Phosphorous plays numerous roles in cells [36]. The phosphoruscontents of the samples could provide adequate dietary intakes forpersons. Phosphorus combines with calcium to form hydroxyapatite,the strengthening material found in bones and teeth. Phosphorus ispart of phospholipids, which give cell membranes their structure.Phosphorus helps the body to store energy generated from themetabolism of carbohydrates, protein, and fat for later use and thebody can draw upon these stores as needed. Adults need 700-1000 mgof phosphorus daily [5, 37].Magnesium, Mg Magnesium is a constituent and activator of manyenzymes, particularly those associated with the conversion ofenergy-rich phosphate compounds, and as a stabilizer of plasmamembranes, intracellular membranes, and nucleic acids. It is neededfor the metabolism of carbohydrates, proteins, and fats. Magnesiumsupplements may help lower blood pressure slightly. Also, a diet withhigher amounts of magnesium may help decrease the risk of type 2diabetes mellitus. In a normal diet, the daily intake is 300–500 mg [4,5, 35]. Magnesium contents of achicha varied significantly (P < 0.05)from 6.29 mg/100g to 10.1 8mg/100g. The highest magnesiumcontent of achicha was found in anampu (10.18 mg/100g) at zeromonth, while the lowest magnesium content of achicha occurred inedeofe (6.29 mg/100g) stored for 3 months (Table 4). Ndabikunze etal. [31] reported that magnesium content of Colocasia esculenta(81.16mg/100g). Magnesium contents of mpoto varied significantly (P< 0.05) from 84.77 mg/100g to 95.84 mg/100g. The highestmagnesium content of mpoto was found in anampu (95.84 mg/100g) atzero month, while the lowest magnesium content of mpoto occurred inedeofe (84.77 mg/100g) stored for 3 months (Table 5). Ogbuji et al.[32] reported that Mg content found in fluted pumpkin (Telfariaoccidentalis) to be 94.00 mg/100g. The values of Mg obtained in leafyvegetables ranged from 27.51 to 249.92 mg/100g [33]. Magnesium isimportant in the regulation of blood pressure, improvement of serumlipid profile, prevention of stroke and skeletal growth anddevelopment [38].

Calcium (Ca) content Calcium is an essential nutrient because it isinvolved in the structure of the muscular system and controls essentialprocesses like muscle contraction (locomotor system, heartbeat),blood clotting, activity of brain cells and cell growth. The desirablecalcium intake (g/day) is stipulated as: birth to 6 months (0.4), 6 to 12months (0.6), 1 to 5 years (0.8), 6 to 10 years (0.8–1.2), 11 to 24 yearsand pregnant women (1.2 to 1.5), 25 to 65 years (1.0) and above 65years (1.5) [4, 5, 35]. Calcium contents of achicha varied significantly(P < 0.05) from 40.53 mg/100g to 48.78 mg/100g. The highestcalcium content of achicha was found in anampu (48.7 8mg/100g) atzero month, while the lowest calcium content of achicha occurred inedeofe (40.53 mg/100g) at 3 months storage (Table 4). Calciumcontents of mpoto varied significantly (P < 0.05) from 145.39mg/100g to 157.57 mg/100g. The highest calcium content of mpotowas found in anampu (157.57 mg/100g) at zero month, while thelowest calcium content of mpoto occurred in edeofe (145.39 mg/100g)stored for 3 months (Table 5). Ogbuji et al. [32] reported that Cacontent found in ugu (Telfaria occidentalis) was 255 mg/100g. Thevalues of Ca obtained in leafy vegetables ranged from 61.19 mg/100gto 110.16 mg/100g [33]. The salts of calcium regulate the acid-basebalance of the body [34]. Consumption of calcium-rich foods helps inbuilding a strong immune system, thereby helping the body to absorb,utilize and digest nutrients. Ndabikunze et al. [31] reported thatcalcium was the third most abundant mineral in both varieties ofcocoyam amounting to 110.2 mg/100g and 68.7 mg/100g for X.sagittifolllium and C. esculenta, respectively. The value obtained for Cain this study are less than the daily requirement (Adults between19-50 years is 1000mg/day and adults between 51 and older is1200mg/day) [24] but could be augmented by either increasing thequantity of cocoyam consumption or complementing it with otherfood sources that are rich in calcium. A severe calcium deficiencyleads to rickets in children and osteomalacia in adults.The Trace Minerals Trace elements (Fe, Zn, Se, Cu, Mn, Co, Ni) areessential in concentrations of <50 mg/day; their biochemical actionshave been elucidated [4].Iron, Fe Iron is present in the hemoglobin (the oxygen carryingtransport protein in your red blood cells blood) and myoglobin(muscle tissue) pigments. The metal is also present in a number ofenzymes (peroxidase, catalase, hydroxylases and flavine enzymes),hence it is an essential ingredient of the daily diet. Iron helps enzymesthat are involved in the synthesis of neurotransmitters in the brain,which send messages to the rest of our body. The iron requirementdepends on the age and sex of the individual, it is about 1.5–2.2mg/day [4]. Iron supplied in the diet must be in the range of 15-18mg/day in order to meet this daily requirement [5]. A sufficientsupply of iron to persons who require higher amounts (children,women before menopause and pregnant or nursing women), cereals(flour, bread, rice, pasta products) fortified with iron to the extent of55–130 mg/kg are recommended [4, 5, 35]. Iron (Fe) contents ofachicha varied significantly (P < 0.05) from 2.47 mg/100g to 3.66mg/100g. The shighest iron level of achicha was found in edeofe (3.66mg/100g) at zero month, while the lowest iron content of achichaoccurred in anampu (2.47 mg/100g) after 3-months storage (Table 4).Iron (Fe) contents of mpoto varied significantly (P < 0.05) from 3.61mg/100g to 4.87 mg/100g. The highest iron level of mpoto was foundin edeofe (4.87 mg/100g) at zero month, while the lowest iron contentof mpoto occurred in anampu (3.61 mg/100g) after 3-months storage(Table 5). The values of Fe obtained in leafy vegetables ranged from16.39 mg/100g to 39.04 mg/100g [31]. Ndabikunze et al. [32]reported Fe level in Colocasia esculenta from different countries variedfrom 3.24 mg/100g to 11.72 mg/100g. The value obtained for Fe inthis study is less than the daily requirement (male: 8 mg/day andfemale: 18 mg/day) as reported by Eze and Njoku [24]; but could beaugmented by either increasing the complementing it with other foodsources that are rich in iron or consumption of enriched or fortifiedcocoyam products.



Table 4 Mineral composition (mg/100g) of mpoto during three months storage

Values are means of three independent determinations ± SD. Means in the same row with the same superscript are not significantly P > 0.05different.

Table 5 Mineral Composition (mg/100g) of achicha during three months storage

Values are means of three independent determinations ± SD. Means in the same row with the same superscript are not significantly P > 0.05different.

Mineral

Edeofe(M)

Cocoindia(M)

Anampu(M)

0 1 2 3 0 1 2 3 0 1 2 3

Ca 152.78c

±0.028149.68de±0.25

147.26f

±0.65145.39g

±0.13154.86b

±0.08152.53c

±0.1150.37d

±0.01149.27e

±0.04157.57a

±0.33154.30b

±0.03152.62c

±0.31152.29c±0.72

Na184.37d

±0.04180.41h

±0.1178.54j

±0.1176.39k

±0.12190.56a

±0.06185.53c

±0.33182.57f

±0.24180.50h

±0.02187.41b

±0.16183.55e

±0.33181.51g

±0.16179.72i

±0.11

Mg89.13e

±0.1087.47f

±0.1886.31g

±0.0184.77h

±0.0492.36b

±0.1090.43c

±0.2489.53d

±0.3387.44f

±0.2295.84a

±0.1092.28b

±0.1790.32c

±0.1189.67d

±0.10

K 467.69b

±0.30428.03f

±1.03394.83g

±0.10345.78j

±0.03432.79d

±0.01430.56e

±0.37390.01i

±1.00328.60k

±0.00485.52a

±0.31446.06c

±0.23392.67h

±0.24325.87l

±0.04

P43.86a

±0.0640.78e

±0.0336.71h

±0.0132.77k

±0.0442.82c

±0.1141.34d

±0.0639.72g

±0.1735.87i±0.04

45.52a

±0.4043.89b

±0.0540.29f

±0.0435.53j

±0.10

Fe4.87a±0.05

4.54d±0.10

4.23e±0.00

3.63f±0.01

4.71c±0.01

4.66cd±0.06

4.15e±0.02

3.61g±0.01

4.84b±0.02

4.64cd±0.02

4.57d±0.04

3.86f±0.06

Zn 4.52a±0.02

4.11bc±0.01

3.87ef±0.04

3.84f±0.00

4.14b±0.01

4.08c±0.02

3.91e±0.02

2.93h±0.01

3.98d±0.03

3.84f±0.00

3.79g±0.01

2.61i±0.01

Mn0.48b±0.00

0.35d±0.01

0.28f±0.01

0.25g±0.01

0.63a±0.01

0.41c±0.01

0.36d±0.01

0.31ef±0.01

0.61a±0.01

0.46b±0.01

0.39c±0.01

0.33e±0.01

I84.77c

±0.0481.77f

±0.1078.51h

±0.0165.29k

±0.0183.31d

±0.1682.34e

±0.1079.51g

±0.1267.27j±0.04

90.33a

±0.1186.52c

±0.2581.78f

±0.0470.51i

±0.11

Mineral

Edeofe(M)

Cocoindia(M)

Anampu(M)

0 1 2 3 0 1 2 3 0 1 2 3

Ca45.40d

±0.0342.67g

±0.0941.30i

±0.0240.53j

±0.0947.57b

±0.0943.54f

±0.0842.62g

±0.1741.86h

±0.0548.78a

±0.0345.79c

±0.0144.77e

±0.0943.53f

±0.00

Na 14.66e

±0.0613.82f

±0.0212.47g

±0.0210.67h

±0.0515.92d

±0.0014.73e

±0.0213.72f

±0.1712.84g

±0.0118.52a

±0.2517.85b

±0.0216.56c

±0.1915.76d

±0.05

Mg8.62c±0.02

7.45e±0.04

6.82g±0.02

6.29h±0.01

9.57b±0.04

8.29d±0.01

7.63e±0.24

7.17f±0.01

10.18a

±0.039.52b±0.12

8.27d±0.04

7.47e±0.02

K342.64e

±0.23324.82g

±0.05316.77i

±0.04285.77l

±0.04405.87a

±0.04370.67c

±0.18325.77f

±0.04294.31j

±0.01384.66b

±0.05353.53d

±0.11318.67h

±0.09290.54k

±0.08

P 26.27a

±0.0425.67ab

±0.124.56ab

±0.0523.53cd

±0.1124.78ab

±0.0323.72bc

±0.1222.67ef

±0.1021.77ef

±0.0423.86bc

±0.0523.77bc

±2.8720.89fg

±0.0419.61g

±0.12

Fe3.66a±0.08

3.27c±0.01

2.79f±0.01

2.61h±0.01

3.44b±0.02

3.17d±0.01

2.72g±0.03

2.61h±0.01

3.27c±0.02

2.95e±0.01

2.49i±0.01

2.47i±0.01

Zn2.91a±0.00

2.79a

±0.002.44a

±0.002.14ab

±0.002.86a

±0.002.64a

±0.002.46a

±0.001.92ab

±0.002.78a

±0.002.76a

±0.002.71a

±0.002.60a

±0.00

Mn 0.13bc±0.01

0.13bc±0.01

0.08ef±0.00

0.075ef

±0.000.155ab

±0.000.14bc±0.00

0.12de±0.00

0.08ef±0.00

0.17a±0.01

0.15ab±0.00

0.14ab±0.00

0.11de±0.01

I67.54b

±0.0862.41e

±0.0157.54g

±0.0852.58j

±0.1769.34a

±0.0865.27c

±0.0460.50f

±0.1754.69i

±0.1262.77d

±0.0260.40f

±0.0356.31h

±0.0151.71k

±0.12



Zinc, Zn Zinc is found in almost every cell of our body. It is involvedin the function of more than 100 enzymes. Zinc is a component of anumber of enzymes (e. g., alcohol dehydrogenase, lactatedehydrogenase, malate dehydrogenase, glutamate dehydrogenase,carboxypeptidases A and B, and carbonic anhydrase). Other enzymes,e. g., dipeptidases, alkaline phosphatase, lecithinase and enolase, areactivated by zinc and by some other divalent metal ions. Zinc plays arole in the structure of both RNA and DNA in the cells and in geneexpression. Zinc is needed for adequate growth in developing infantsand throughout the adolescent years. Zinc is needed for production ofwhite blood cells, so it helps keep our immune system healthy therebyreducing the inflammation that can accompany skin wounds. Thedaily requirement of 5–10 mg is provided by a normal diet (6–22 mgzinc/day) [4, 5, 35]. Zinc contents of achicha did not vary significantly(P > 0.05). The values ranged from 1.92 mg/100g to 2.91 mg/100g.The highest zinc level of achicha was found in edeofe (2.91 mg/100g)at zero month, while the lowest zinc content of achicha occurred incocoindia (1.92 mg/100g) stored for 3 months (Table 4). Ndabikunzeet al. [31] reported Zn level in Colocasia esculenta from differentcountries varied from 1.35 to 3.24 mg/100g. Njoku and Ohia [34]reported lower values of zinc (2.49 to 310 mg/100 g). Zinc contents ofmpoto did not vary significantly (P > 0.05). The values ranged from2.61mg/100g to 4.52 mg/100g. The highest Zinc level of mpoto wasfound in edeofe (4.52 mg/100g) at zero month, while the lowest zinccontent of mpoto occurred in anampu (2.61 mg/100g) stored for 3months (Table 5). The value of Zn obtained by Asaolu and Asaolu [39]and Ayoola et al. [40] ranged between 3.73 and 24.64mg.Manganese, Mn Manganese is the metal activator for pyruvatecarboxylase and, like some other divalent metal ions, it activatesvarious enzymes, such as arginase, amino peptidase, alkalinephosphatase, lecithinase or enolase. It is involved in the metabolism ofcarbohydrates, fats, and amino acids and the formation of bone.Manganese, even in higher amounts, is relatively nontoxic. The dailyrequirement, 2–5 mg, is met by the normal daily food intake (2–48 mgmanganese/day) [4, 5, 35, 41]. Manganese contents of achicha variedsignificantly (P < 0.05) from 0.075 mg/100g to 0.17 mg/100g. Thehighest manganese level of achicha was found in anampu(0.17mg/100g) at zero month, while the lowest manganese content ofachicha occurred in edeofe (0.075 mg/100g) stored for 3 months(Table 4). Ndabikunze et al. [31] reported manganese level inColocasia esculenta from different countries varied from 3.12 mg/100gto 6.82 mg/100g. Manganese contents of mpoto varied significantly (P< 0.05) from 0.25 to 0.63mg/100g. The highest manganese level ofmpoto was found in cocoindia (0.63 mg/100g) at zero month, while thelowest manganese content of mpoto occurred in edeofe (0.25 mg/100g)at three months (Table 5). The values of manganese obtained in leafyvegetables ranged from 2.54 to 10.06 mg/100g [33]. Consumption offoods rich in micronutrients helps in building a strong immunesystem, thereby helping the body to absorb, utilize and digestnutrients [29].Iodine (I) content The content of iodine in the body is about 10 mg,of which the largest portion (70-80%) is covalently bound in thethyroid gland. Iodine absorption from food occurs exclusively andrapidly as iodide and is utilized in the thyroid gland in thebiosynthesis of the hormone thyroxine (tetraiodothyronine) and itsless iodized form, triiodothyronine. The iodine requirement of humansis 100-200 µg/day; pregnant and nursing women require 230 µg/dayand 26 µg/day respectively [4, 5, 35, 41]. Iodine contents of achichavaried significantly (P < 0.05) from 2.47 mg/100g to 3.66 mg/100g.The highest iodine level of achicha was found in edeofe (3.66mg/100g) at zero month, while the lowest iodine content of achichaoccurred in anampu (2.47 mg/100g) stored for 3 months (Table 4).Iodine contents of mpoto varied significantly (P < 0.05) from 65.29mg/100g to 90.33mg/100g. The highest iodine level of mpoto wasfound in anampu (90.33 mg/100g) at zero month, while the lowestIodine content of mpoto occurred in edeofe (65.29 mg/100g) afterthree months (Table 5). Ndabikunze et al. [31] reported iodine level inflours produced from Colocasia esculenta from different countriesvaried from 3.24 mg/100g to 11.72 mg/100g.

Conclusion and Recommendations

ConclusionThe results of vitamin profile of achicha and mpoto showed thatvitamins A, E, C, B1, B2, B3 were detected. However, the amounts ofvitamins obtained in the achicha and mpoto were not adequate toprovide recommended daily intakes for all ages. Vitamin C had thehighest contents in achicha (2.71 mg/100g) and mpoto (10.75mg/100g) of cocoindia variety after 3 months storage. The vitaminsoccurred more predominantly in the mpoto than achicha samples asthere was significant change in the amounts of vitamins caused by thevariety and the storage time (month). Therefore, enrichment of theachicha and mpoto during food preparations would yield food rich invitamins for humans.The result of mineral profile of achicha and mpoto showed thatsodium, potassium, phosphorus, magnesium, calcium, iron, zinc,manganese and iodine were present. All these minerals obtained inthis research could not provide adequate daily intakes for all agesespecially the adults. Potassium had the highest contents in achicha(294.31 mg/100g) of cocoindia and mpoto (485.52 mg/100g) ofanampu. The major minerals in the products were Na, K, P, Mg, and Cawhich are the major elements while the trace minerals were Fe, Zn,Mn and iodine. these minerals occurred more predominantly in thempoto samples.

Recommendations

Based on the findings of this research, it is recommended that the richmicronutrient potentials of the cocoyam-based products could beharnessed as a source of micronutrients in food industry if fortified orenriched. The study has revealed the micronutrients potential ofachicha and mpoto which are presently considered as foods for thepoor or low earners.

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