Abstract
The effect of various processing methods on amylase, trypsin and chymo-trypsin inhibitory activities in tubers of Colocasia esculenta (taro), Xanthosoma sagittifolium (tannia), Solenostemon rotundifolius (Coleus, Chinese potato), Dioscorea esculenta (lesser yam) and Amorphophallus paeoniifolius (elephant foot yam) was studied. Among the different methods, frying was the most effective method of eliminating enzyme inhibitors from tubers. When cooked by boiling, partial retention (30 to 60%) of enzyme inhibitory activity was observed in certain tubers. Further reduction in inhibitory activity was observed in baked/pressure cooked tubers. The study indicated that processing decreased the inhibitor content significantly and the reduction of inhibitory activity was brought about by heat inactivation.
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