The Nutritional chemical analysis of accessions of malanga (Colocasia esculenta Schott) of the state of Tabasco
Main Article Content
Keywords
Colocasia esculenta, starch, antioxidants, nutritional,, malanga
Abstract
- a) Objective: Determine the main nutritional properties and content of bioactive compounds of five varieties of Malanga, cultivated in the municipalities of Huimanguillo and Cunduacan, Tabasco.
- b) Methodology: The varieties evaluated were called: Campechana, Chiapaneca, Tabasqueña, Dulce (P1 and P2), the proximal chemical composition, non-nutritional compounds and the antioxidant activity were determined. The data obtained were analyzed by an analysis of variance and the Tukey test was applied.
- c) Results: These varieties presented a protein content from 1.13-3.95; lipids 0.64-2.94; ash 1.58-7.32; moisture 2.28-5.34 (%). In all cases, the starch content stood out with values of 62.7-74.7%. This compound is important in the food industry, because it has functional properties that make it viable for use in various food systems or other applications. Among the non-nutritional compounds, phytates were identified with concentrations between 0.235-0.40 g eq. sodium phytate / 100 g sample, total phenols 0.54-5.76 g eq gallic acid / 100 g sample; condensed phenols 1.20-1.51 mg catechin /100 g sample; saponins 0.37-1.02 mg eq. Diosgenin / 100 g sample; and trypsin inhibitors 0.00-0.70 UIT / 100 g sample. Finally, it was determined that the antioxidant activity presented values between 0.29-0.57 g eq. of trolox / g of flour.
- d) Limitations: Limitations were not presented in this work.
- e) Conclusions: The varieties evaluated presented non-nutritional compounds in low concentration, and adequate antioxidant activity, so the Malanga varieties from the state of Tabasco can be considered sources of starch and compounds with antioxidant activity.