Comparative Analysis of Proximate Composition and Anti- Nutrients in Two Species of Cocoyam Flours

Odudu-abasi Michael Akpan; Enobong Okon Umoh; Isaac Abraham Akpan

doi:10.56201/rjfsqc.vol.12.no5.2026.pg10.21

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Comparative Analysis of Proximate Composition and Anti- Nutrients in Two Species of Cocoyam Flours

Odudu-abasi Michael Akpan, Enobong Okon Umoh, Isaac Abraham Akpan

Abstract

This study is aimed at comparatively analyzing the proximate composition and anti-nutrients contents of two species of cocoyam. Fresh cocoyam tubers from both Colocasia esculenta (CE) and Xanthosoma sagittifolium (XS) were processed into flours. The proximate composition and anti-nutrients content of the flour samples were determined using standard laboratory procedures. Results of the proximate composition obtained shows that moisture content of the two cocoyam species showed a significant difference (p < 0.05). CE had a mean moisture value of 7.35%, while XS had a higher value of 8.95%; the ash content was significantly higher in CE (4.40%) compared to XS (3.45%); CE had a mean fat content of 1.03%, while XS had 1.10%; protein levels were significantly higher in CE at 8.00% compared to XS at 6.78%; fibre content varied significantly (p < 0.05) between species, with CE at 3.85% and XS at 2.17%; XS had a significantly higher (p < 0.05) carbohydrate content of 77.55% compared to CE with 75.37%; energy content mirrored carbohydrate trends, with XS recording 347.23 kcal/100g, and CE having 342.77 kcal/100g. Anti-nutrients analysis showed that Phytate levels were significantly higher (p < 0.05) in XS (163.87 mg/100g) than in CE (142.73 mg/100g; XS also had a significantly higher (p < 0.05) oxalate content (349.17 mg/100g) compared to CE (319.53 mg/100g; tannin content was significantly higher in XS (76.67 mg/100g) than in CE (65.70 mg/100g); saponin content was also significantly higher in XS (16.77 mg/100g) compared to CE (13.07 mg/100g). In terms of proximate composition, CE generally exhibits higher levels of ash, protein, and fiber compared to XS, while XS had greater moisture, carbohydrates and energy content. These differences were statistically significant for most parameters, except fat, indicating that CE might be nutritionally superior in terms of mineral and protein availability, whereas XS could provide more energy-dense meals. Regarding anti-nutritional factors, CE consistently shows lower levels of phytate, oxalate, tannin, and saponin than XS. This implies that CE is inherently safer for consumption, as these compounds can inhibit nutrient absorption (e.g., phytates and oxalates reducing mineral bioavailability) or cause digestive issues (e.g., saponins). XS, with higher anti-nutrients, poses greater risks, such as potential kidney stone formation from oxalates or reduced protein digestibility from tannins.

Keywords

Cocoyam flourProximate compositionAnti-nutrientsColocasia esculentaXanthosoma sagittifolium.

References

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Comparative Analysis of Proximate Composition and Anti- Nutrients in Two Species of Cocoyam Flours

Abstract

Keywords

References

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