Effect of cooking on the proximate composition of seven accessions of Colocasia esculenta (L.) Schott tubers growing in South Africa

Abstract

Colocasia esculenta (L.) Schott (cocoyam) is cultivated mainly for its edible tubers. The effect of cooking the tubers on the proximate composition of seven accessions (UFCe1–UFCe7) of the crop growing in South Africa was investigated. When compared with the uncooked, the ash and crude fibre contents of the accessions significantly decreased after cooking. The moisture content, crude protein, crude lipid, carbohydrate and caloric contents increased with cooking in all the accessions, except UFCe1 and UFCe5 where the crude lipid content reduced. The results indicate that cooking enhanced the carbohydrate, energy and protein contents of the tubers. They further showed that the tubers could be used for allergic infants, old people and invalids since the fibre contents were still appreciably high despite the slight reduction after cooking the tubers.

• Colocasia esculenta
• cocoyam
• proximate composition
• accession