Effect of cooking on the proximate composition of the leaves of some accessions of Colocasia esculenta (L.) Schott in KwaZulu-Natal province of South Africa

Abstract

The effect of cooking on the proximate composition of the leaves of seven accessions (UFCe1 - UFCe7) of Colocasia esculenta (L.) Schott growing in KwaZulu-Natal Province of South Africa was investigated. Cooking significantly (P < 0.05) reduced the ash, carbohydrate and caloric contents of all the accessions tested in the study. In contrast, there was significant increase in the levels of moisture, crude protein, crude fibre and crude lipid in all the accessions except UFCe5 and UFCe6 where there was reduction in the crude lipid content. The results showed that cooking may improve the crude fibre contents as well as the levels of protein in the accessions. The accessions may be used in the management of obesity, diabetes, cancer and gastrointestinal disorders because of the high fibre content. The accessions can also serve as good candidates for proteins in cereal-based diets.