Please enter verification code
Comparative Analysis on the Proximate Composition of Tubers of Colocasia Esculenta, L. Schott and Dioscorea Alata Cultivated in Ethiopia
American Journal of Bioscience and Bioengineering
Volume 7, Issue 6, December 2019, Pages: 93-101
Received: Jan. 9, 2019; Accepted: Jan. 31, 2019; Published: Jan. 4, 2020
Views 570      Downloads 209
Zelalem Kibret Akalu, Department of Chemistry, College of Natural and Computational Science, Kotebe Metropolitan University, Addis Ababa, Ethiopia
Shisho Haile Geleta, Department of Chemistry, College of Natural and Computational Science, Mizan-Tepi University, Tepi, Ethiopia
Article Tools
Follow on us
Taro and yam are used for different purposes mainly used in south western region in Ethiopia especially in Benchmaji, Keffa and Sheka zones of the country and are underutilized foods for nutrition and income in other parts of the Ethiopia. Traditionally, it has been believed that a cure for hyper tension that is used to minimize the hyper tension, as a snack and etc. Therefore Promoting and supporting the use of taro and yam can make a major contribution to the food security of Ethiopia and of the world as well. The present study focused on, the quantitative determination of proximate compositions of the taro and yam samples cultivated in southwestern Ethiopia (Keffa zone, Benchmaji zone and Sheka zone). The parameters investigated were proximate composition (crude protein, crude fat, crude fibre, carbohydrate, and energy). Proximate compositions were determined by Association of Official Analytical Chemists (AOAC, 2000).The result indicated that, the proximate composition of both raw taro and yam samples in this study were: Crude Protein (4.03-6.22, 3.30-6.44%), crude fat (0.77-1.26, 0.71-1.30%), crude fibre (3.45-5.74, 2.47-4.39%), total ash (2.53-4.82, 1.76-3.27%), utilizable Carbohydrates (77.82-81.18, 75.98-84.07%) and Gross energy (338.79-351.63, 330.12-353.64) Kcal/100g, respectively. Thus, in general, both raw taro and yam had appreciable amount of the proximate composition, and could be a promising crops for securing food supply in the study area under investigation.
Crude Protein, Crude Fat, Crude Fibre, Total Ash, Utilizable Carbohydrates, Gross Energy
To cite this article
Zelalem Kibret Akalu, Shisho Haile Geleta, Comparative Analysis on the Proximate Composition of Tubers of Colocasia Esculenta, L. Schott and Dioscorea Alata Cultivated in Ethiopia, American Journal of Bioscience and Bioengineering. Vol. 7, No. 6, 2019, pp. 93-101. doi: 10.11648/
Copyright © 2019 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License ( which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
FAO, (1999). Taro cultivation in Asia and the Pacific, Food and Agriculture Organization of the United Nations, (FAO), Rome, Italy, 1990.
UNIFEM. (2002). Root Crops Processing, The united Nations Development Fund for Women. ITAG Publishing, 103-105 Southampton Row, London WCIB 4HL, UK.
Asfaw, K. (2005). Characterization and divergence analysis of some Ethiopian Taro (Colocasia esculenta (L.) Schott.).M. Sc. Thesis, Haramaya University, Ethiopia.
Alexander, J.; Coursey, D. G. (1969). The origins of yam cultivation. In The Domestication and Exploitation of Plants and Animals, (Eds P. J. Ucko and G. W. Dimbleby). London: Duckworth; Hahn S. K., D. S. O, 405-425.
Simone, A. (1992). Taro root in North Omo. FPR Technical Pamphlet No. 2. FARM Africa. Addis Ababa, Ethiopia.
Revill, P. A.; Jackson, G. V. H.; Hafner, G. J.; Yang, I.; Maino, M. K.; Dowling, M. L.; Devitt, L. C.; Dale, J. L.; Harding, R. M. (2005). Incidence and distribution of viruses of taro (Colocasia esculenta) in Pacific Island countries. Australasian Plant Pathology, 34: 327-331.
Cho, J. J.; Yamakawa, R. A.; Hollyer, J. (2007). Hawaiian, Kalo, Past and future, Corporative Extension service, college of Tropical Agriculture and Human Nutrition, University of Hawaii at Manoa.
Nweke, F. L.; Ugwu, B. O.; Asadu, C. L. A.; Ay, P. (1991). Production costs in the yam based cropping systems of south eastern Nigeria. RCMP Research Monograph No.6.Resource and crop management program, IITA, Ibadan, Nigeria.
Onwueme, I. C. (1978). The tropical tube crops; yams, cassava, sweet potato, cocoyams. John Wiley and Sons, Chichester, pp. 234.
IITA. (2006). International Institute of Tropical Agriculture, Yam. Research Review. Ibadan, Nigeria, Pp.1-4.
AOAC, (2000). Association of Official Analytical Chemists. International Official methods of Analysis, Washington, DC, USA, Official methods 925.09, 923.03, 979.09, 962.09, 4.5.01, and 923.05, Vol. II, 17thedition.
Jung, M. C. (2008).Heavy metal concentrations in soils and factors affecting metal uptake by plants in the vicinity of a Korean Cu-W mines, Sensors, 8, 2413-2423.
Soetan, K. O.; Olaiya, C. O.; Oyewole, O. E. (2010). The importance of mineral elements for humans, domestic animals and plants: a review, African Journal of Food Science, 4 (5), 200-222.
Alcantara, R. M.; Hurtada, W. A.; Dizon, E. I. (2013). The Nutritional Value and Phytochemical Components of Taro [Colocasia esculenta (L) Schott] Powder and its Selected Processed Foods, J Nutr Food Sci, 3: 207. doi:10.4172/2155-9600.1000207
Ezeocha, V. C.; Ojimelukwe, P. C. (2012). The impact of cooking on the proximate composition and anti-nutritional factors of water yam (Dioscorea alata), Journal of Stored Products and Postharvest Research, Vol. 3 (13), pp. 172 – 176.
Adane, T.; Shimelis, A.; Negussie, R.; Tilahun, B.; HakiG. (2013).Effect of processing method on the proximate composition, mineral content and antinutritional factors of taro (colocasia esculenta, l) grown in Ethiopia, AJFAND, volno. 13 (2).
James, E. O.; Peter, I. A.; Charles, N. I.; Joel, N. (2013). Chemical Composition and Effect of Processing and Flour Particle Size on Physicochemical and Organoleptic Properties of Cocoyam (Colocasia esculenta var. esculenta) Flour, Nigerian Food Journal, Volume 31, Issue 2, pp. 113–122.
Onyeike, E. N.; Olungwe, T.; Uwakwe, A. A. (1995). Effects of heat treatments and defatting on the proximate composition of some Nigerian local soup thickeners, food chemistry, 53: 173-175.
World Health Organization, (2007). Food and Agriculture Organization of the United Nations, United Nations University. Protein and amino acid requirements in human nutrition: Report of a joint FAO/WHO/UNU expert consultation. Geneva: WHO.
Serge, T. (1996). Tropical Root and Tuber Crops as Human Staple Food. Conference présentèe au I Congresso Latino Americano de Raizes Tropicals Sao Pedro, 24p.
Omodamiro, R. M.; Afuape, S. O.; Njoku, C. J.; Nwankwo, I. I. M.; Echendu, T. N. C.; Edward, T. C., (2013). Acceptability and proximate composition of some sweet potato genotypes: Implication of breeding for food security and industrial quality, International Journal of Biotechnology and Food Science, Vol. 1 (5), pp. 97-101, ISSN: 2384-7344.
Alinnor, I. J.; Akalezi, C. O. (2010). Proximate and Mineral Compositions of Dioscorea rotundata (White Yam) and Colocasia esculenta (White Cocoyam), Pakistan Journal of Nutrition, 9 (10): 998-1001, ISSN 1680-5194.
Albert, L. C.; Klanarong, S.; Tzou-chi, H. (2005). Proximate composition, mineral contents, hydrogen cyanide and phytic acid of 5 cassava genotypes, Food Chemistry, Volume 92, Issue 4, Pages 615–620.
Emmanuel, O. A.; Clement, A.; Agnes, S. B.; Chiwona-Karltun, L.; Drinah, B. N. (2012). Chemical composition and cyanogenic potential of traditional and high yielding CMD resistant cassava (Manihot esculenta Crantz) varieties, International Food Research Journal, Vol. 19 Issue 1, p175-181. 7p.
Julie, A.; Montagnac, Christopher, R.; Davis S. A. Tanumihardjo. (2009). Nutritional Value of Cassava for Use as a Staple Food and Recent Advances for Improvement, Comprehensive Reviews in Food Science and Food Safety, Volume 8, Issue 3, pages 181–194.
Mboufung, C. M. F.; Aboubakar, Y. N.; Njintang, A.; Abdou, B.; Balaam F. (2006). Physicochemical and functional properties of six varieties of taro (colocasia esculenta L. Schott) flour, Journal of food technology, 4 (2): 135-142.
Habtamu, F. G. (2014). Nutritional composition, antinutritional factors and effect of boiling on nutritional composition of Anchote (Coccinia abyssinica) tubers, Journal of Scientific and Innovative Research, 3 (2): 177-188.
Eleazu, C. O.; Eleazu,K. C. (2012). Determination of the Proximate Composition, Total Carotenoid, Reducing Sugars and Residual Cyanide Levels of Flours of 6 New Yellow and White Cassava (Manihot esculenta Crantz) Varieties. American Journal of Food Technology, 7: 642-649.
IOM. (2002).Dietary Reference Intakes for Energy, Carbohydrate, Fibre, Fat, Fatty Acids, Cholesterol, Protein and Aamino Acids. Food and Nutrition Board, Institute of Medicine. National Academy Press, Washington DC., Chapters 6 and 7.
Augustin, J., Johnson, G. K.; Teitzel, C.; True, R. H.; Hogan, J. M.; Deutsch, R. M. (1978). Changes in nutrient composition of potatoes during home preparation. II. Vitamins. Am. Potato J., 55: 653-662.
Lebot, V.; Aradhya, K. M. (1991). Isozyme variation in taro (Colocasia esculenta (L) Schott) from Asia and Oceania. Euphytica, 56: 55–66.
Science Publishing Group
1 Rockefeller Plaza,
10th and 11th Floors,
New York, NY 10020
Tel: (001)347-983-5186