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Dry matter, nutrient composition and palatability/acridity of eight exotic cultivars of cocoyams-taro (Colocassia esculenta) in Samoa

Aregheore, Martin and Perera, Hewage G.D. (2003) Dry matter, nutrient composition and palatability/acridity of eight exotic cultivars of cocoyams-taro (Colocassia esculenta) in Samoa. Plant Foods for Human Nutrition, 58 (3). pp. 1-8. ISSN 0921-9668

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Abstract

Dry matter (DM) content, nutrient composition and palatability/acridity test on eight exotic cocoyams–taro (Colocassia esculenta) cultivars in Samoa were carried out. The exotic taro cultivars investigated were Pwetepwet a and Palau 3 a (Saliemoa), Pwetepwet b, Pastora and Palau 1, 3 b 10, and 20 (Safaatoa). These taro cultivars were obtained from two farms (Saliemoa and Safaatoa) in Samoa and similar cultivars from the farms designated with the superscript (a) and (b), respectively. Corms from each cultivar were cooked in the traditional method of taro preparation (umu) in Samoa. DM contents of the corms ranged from 88.0 to 88.9%; there were no significant differences (p>0.05) between the cultivars. The corms contained crude protein (CP) content between 1.1 and 3.4% (2.6 ± 0.47% CP). The crude fiber contents ranged between 1.7 and 2.7% and ether extract, 0.2–0.5%. Nitrogen free extract was in the range of 78.2–82.1%; while gross energy values were in the range of 12.8–14.1 MJ/kg DM. From the analyses, the exotic taro cultivars have high potential to provide energy in the diets of Samoans. The different cultivars had similar P (0.21 ± 0.15); Ca (0.19 ± 0.07); Mg (0.01 ± 0.00) and K (0.05 ± 0.15) (g/kg) values. Mean values obtained for each of the micro minerals were not significantly (p>0.05) different among the cultivars. The micro-minerals were significantly (p<0.05) different="" among="" the="" different="" taro="" cultivars.="" the="" high="" concentration="" of="" fe="" obtained="" in="">Palau 10, Pastora, Palau 3 b and Pwetepwet a taro cultivars compared to the others is of interest in nutritional studies. Quality tests (palatability/acridity) demonstrated that the Pastora cultivar was the least accepted. Acridity was reported for the Pastora cultivar. Among other cultivars, Pwetepwet(a and b) ranked highest in taste; no acridity was reported for it and the Palau cultivars. The Palau taro cultivars were also favored for palatability. Samoans generally preferred taro corms that are dry and firm in texture after cooking and these qualities make the eight varieties acceptable, although slight acridity was reported for the Pastora cultivar.

Item Type: Journal Article
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Business and Economics (FBE) > School of Agriculture and Food Technology
Depositing User: Ms Mereoni Camailakeba
Date Deposited: 24 Apr 2003 17:01
Last Modified: 09 Jul 2012 15:40
URI: http://repository.usp.ac.fj/id/eprint/4407
UNSPECIFIED

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