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- W2038154445 abstract "The effects of heat and drug (Tetracycline) treatments on the food quality of cocoyam-tanni a (Xanthosoma sagittifolium (L) Schott) were studied. The proximate composition, mineral elements and anti nutritional factors of cocoyam were determined before and after various treatments. Moisture content decreased from 69.8% in the uncooked sample (C ) to 67.62% in C cooked without drug. The decreases 1 2 became more significant in various cooked samples C to C with different concentrations of tetracycline. 2 6 Protein, fat, ash and fibre contents of the raw cocoyam (% dry weight) were 2.83, 0.93, 1.74 and 0.88 respectively. The protein, fat, ash and fibre contents decreased to 1.48, 0.72, 1.70 and 0.76 in the sample cooked without drug (C ). Significant decreases were observed when samples C -C were cooked with 1g 2 3 6 (1000mg) of Tetracycline as the values decreased to 1.13, 0.48, 1.33 and 0.57 (% dry wt) respectively. Mineral elements analysis showed general decreases in the cooked samples. There was a 17% reduction in calcium between C and C and similar trend was observed for other mineral elements. A general reduction 1 6 in the level of anti nutrients was observed after heat and drug treatments. There was an improvement in food quality with respect to the anti nutrients but with decreased values of the desired nutrients. However, there was also a general reduction in the undesirable properties of the cocoyam such as the acridity factors caused by crystal of oxalate when the corms of cocoyam were cooked with and without Tetracycline." @default.
- W2038154445 created "2016-06-24" @default.
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- W2038154445 date "2004-06-15" @default.
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- W2038154445 title "Effect of Heat and Tetracycline Treatments on the Food Quality and Acridity Factors in Cocoyam [Xanthosoma sagittifolium (L) Schott]" @default.
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- W2038154445 doi "https://doi.org/10.3923/pjn.2004.240.243" @default.
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