Preliminary study on the proximate composition and oxolade content of selected 6 and 9-month-old gabing San Fernando (Xanthosoma Sagittifolium (L.) Schottand Melet) plant parts subjected to boiling and fermentation
2017
Bulatao, M.J.G. | Cruz, R.M.O. | Garcia, J.N.M. | Villancio, V.T. | Limosinero, R.L. | Villaricencio, M.L.H. | de Chavez, H. dR. | Mateo, J.M.C.
The rootcrop Gabing San Fernando (GSF) is considered as another alternative energy source for swine rations. However, it contains oxalate, which is an anti-nutritional factor. This study aims to determine the nutritional characteristics and oxalate context of the GSF plant parts and the effect of processing on these attributes. Samples from the leaves, petioles, and corms of 6 and 9-month-old GSF plants were collected and subjected to boiling and fermentation. Samples were boiled in water for 30 minutes, drained and cooled. Another batch of samples were fermented in 5% cane molasses for 3 days. The fresh plant parts (unprocessed) served as the control. Results show that at 6 months, the leaves contain the highest concentration (P0.05) of nutrients (Crude Protein (CP), Crude Fiber (CF), Ether Extract (EE), Ash, Calcium (Ca), Phosphorus (P) followed by the corms and the petioles, respectively. However, at 9 months, the petioles have the highest concentration of (P0.05) of nutrients followed by the corms and leaves. Oxalate content was highest in the leaves and was lowest in the corms and the petioles respectively. However, at 9 months, the petioles have the highest concentration (P0.05) of nutrients followed by the corms and leaves. Oxalate content was highest in the leaves and was lowest in the corms in both 6 and 9-month-old plants. Both processing methods have significant effects on the oxalate and CP composition of different GSF plant parts. In general, boiling decreased one , CP content of the leaves but has not effect on the petioles and corms. Fermentation, on the other hand, increased the CP of the different plant parts. Moreover, the oxalate content of the GSF leaves was significantly reduced by boiling and fermentation by as high as 53% and 69.4%, respectively.
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