Cooking effects on oxalate, phytate, trypsin and α-amylase inhibitors of wild yam tubers of Nepal

Journal of Food Composition and Analysis

Volumn 19, Issue 6-7, 2006, Pages 524-530

  Raj Bhandari, Megh ^a   Kawabata, Jun ^a  

^a HOKKAIDO UNIVERSITY   (Japan)

Author keywords

Antinutrient; Dioscorea; Domestic cooking; Wild yam

Indexed keywords

BOS TAURUS; DIOSCOREA; DIOSCOREA ALATA; DIOSCOREA BULBIFERA; DIOSCOREA DELTOIDEA; DIOSCOREA VILLOSA;

EID: 33744938178     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2004.09.010     Document Type: Article

References (34)

1. Adeyeye E.I., Arogundade L.A., Akintayo E.T., Aisida O.A., and Alao P.A. Calcium, zinc and phytate interrelationships in some foods of major consumption in Nigeria. Food Chemistry 71 (2000) 435-441
2. Albihn P.B.E., and Savage G.P. The effect of cooking on the location and concentration of oxalate in three cultivars of New Zealand-grown oca (Oxalis tuberosa Mol). Journal of the Science of Food and Agriculture 81 (2001) 1027-1033
3. Alonso R., Orue E., and Marzo F. Effects of extrusion and conventional processing methods on protein and antinutritional factor contents in pea seeds. Food Chemistry 63 4 (1998) 505-512
4. Badifu G.I.O. Effect of processing on proximate composition, antinutritional and toxic contents of kernels from Cucurbitaceae species grown in Nigeria. Journal of Food Composition and Analysis 14 (2001) 153-166
5. Bhandari M.R., Kasai T., and Kawabata J. Nutritional evaluation of wild edible yam (Dioscorea spp.) tubers of Nepal. Food Chemistry 82 (2003) 619-623
6. Bhandari M.R., and Kawabata J. Assessment of antinutritional factors and bioavailability of calcium and zinc in wild yam (Dioscorea spp.) tubers of Nepal. Food Chemistry 85 (2004) 281-287
7. Bradbury J.H., Bradshaw K., Jealous W., Holloway W.D., and Phimpisane T. Effect of cooking on nutrient content of tropical root crops from the South Pacific. Journal of the Science of Food and Agriculture 4 (1988) 333-342
8. Bradbury J.H., Hammer B.C., and Sugani I. Heat stability of trypsin inhibitors in tropical root crops and rice and its significance for nutrition. Journal of the Science of Food and Agriculture 58 (1992) 95-100
9. Gurung G.M. Chepang culture and economy: at cross road. In: Bhattarai T.R. (Ed). Chepang Resources and Development (1995), Kathmandu, SNV 26-35
10. Harland B.F., and Morris E.R. Phytate: a good or a bad food component. Nutrition Research 15 (1995) 733-754
11. Hodgkinson A. Oxalic acid in Biology and Medicine (1977), London, Academic Press
12. Holloway W.D., Argall M.E., Jealous W.T., Lee J.A., and Bradbury J.H. Organic acid and calcium oxalate in tropical root crops. Journal of Agricultural and Food Chemistry 37 (1989) 337-341
13. Hurrel R.F., Juillert M.A., Reddy M.B., Lynch S.R., Dassenko S.A., and Cook J.D. Soy protein, phytate and iron absorption in humans. American Journal of Clinical Nutrition 56 (1992) 573-578
14. Lankisch M., Layer P., Rizza R.A., and DiMagnu E.P. Acute postprandial gastrointestinal and metabolic effects of wheat amylase inhibitor in normal, obese, and diabetic humans. Pancreas 17 (1998) 176-181
15. Latta M., and Eskin M. Simple and rapid colorimetric method for phytate determination. Journal of Agricultural and Food Chemistry 28 (1980) 1313-1315
16. Libert B., and Franceschi V.R. Oxalate in crop plants. Journal of Agricultural and Food Chemistry 35 6 (1987) 926-937
17. Liener I.E., and Kakade M.L. Protease inhibitors. In: Liener I.E. (Ed). Toxic Constituents of Plant Foodstuffs (1980), New York, Academic Press 7-57
18. Murai A., Iwamura K., Takada M., Ogawa K., Usui T., and Okumura J. Control of postprandial hyperglycaemia by galactosyl maltobinolactone and its novel anti-amylase effect in mice. Life Science 71 (2002) 1405-1415
19. Noonan S.C., and Savage G.P. Oxalic acid and its effects on humans. Asia Pacific Journal of Clinical Nutrition 8 (1999) 64-74
20. Oladimeji M.O., Akindahunsi A.A., and Okafor A.F. Investigation of the bioavailability of zinc and calcium from some tropical tubers. Nahrung 44 Nr.2, S (2000) 136-137
21. Phillippy B.Q., Lin M., and Rasco B. Analysis of phytate in raw and cooked potatoes. Journal of Food Composition and Analysis 17 (2004) 217-226
22. Prathibha S., Bala N., and Leelama S. Enzyme inhibitors in tuber crops and their thermal stability. Plant Foods for Human Nutrition 48 (1995) 247-257
23. Reddy N.R., and Pierson M.D. Reduction in antinutritional and toxic components in plant foods by fermentation. Food Research International 27 (1994) 281-290
24. Reddy N.R., Sathe S.K., and Salunkhe D.K. Phytate in legumes and cereals. Advances in Food Research 28 (1982) 1
25. Rekha M.R., and Padmaja G. Alpha amylase inhibitor changes during processing of sweet potato and taro tubers. Plant Foods for Human Nutrition 57 (2002) 285-289
26. Saikia P., Sarkar C.R., and Borua I. Chemical composition, antinutritional factors and effect of cooking on nutritional quality of rice bean [Virgna umbellata (Thunb; Ohwi and Ohashi)]. Food Chemsitry 67 (1999) 347-352
27. Sasikiran K., and Padmaja G. Inactivation of trypsin inhibitors in sweet potato and taro tubers during processing. Plant Foods for Human Nutrition 58 (2003) 153-163
28. Siddhuraju P., and Becker K. Effect of various domestic processing methods on antinutrients and in vitro-protein and starch digestibility of two indigenous varieties of Indian pulses, Mucuna pruries var utilis. Journal of Agricultural and Food Chemistry 49 6 (2001) 3058-3067
29. Singh S.C. Some wild plants of food value in Nepal. Journal of Tribhuban University Kathmandu 4 1 (1960) 50-56
30. Sirkka P. Myoinositol phosphates: analysis, content in foods and effects in nutrition. Lebensmittel-Wissenschaft und Technologie 30 7 (1997) 633-647
31. Smith C., Megen W.V., Twaalfhoven L., and Hitchcock C. The determination of trypsin inhibitor levels in foodstuffs. Journal of the Science of Food and Agriculture 31 (1980) 341-350
32. Vaintraub I.A., and Lapteva N.A. Colorimetric determination of phytate in unpurified extracts of seed and the products of their processing. Analytical Biochemistry 17 (1988) 227-230
33. Vijayakumari K., Siddhuraju P., and Janardhanan K. Effect of domestic processing on the levels of certain antinutrients in Prosopis Chilensis (Molina) Stunz. seeds. Food Chemistry 59 3 (1997) 367-371
34. Wanasundera J.P.D., and Ravindran G. Effects of cooking on the nutrient and antinutrient contents of yam tubers (Dioscorea alata and Dioscorea esculenta). Food Chemistry 45 (1992) 247-250