Hepatoprotective experiment of Taro vegetable (Colocasia esculenta (L.) Schott) flower employing animal models by mitigating oxidative stress
Mahathir MohammadFahmida Tasnim RichiMd. Rabiul HossainMd. Easin ArafatPair Ahmed JikoNazim Uddin EmonSayad Al Hossain RabbiTirtha KhastagirHemayet HossainSafaet Alam
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Colocasia esculenta
Taro (Colocasia esculenta (L.) Schott) is an ancient and important vegetatively propagated root crop species belonging to the monocotyledonous family Araceae. It is the fourteenth most consumed vegetable worldwide and is grown primarily in humid tropical regions of the world. Taro is a tropical plant grown primarily as a vegetable food for its edible corm, ans secondly as a leaf vegetable. Plant tissue techniques have become powerful tool for conservation of most of the important horticultural crops, which provide the nutritional security. Taro is considered to be a less adaptive crop because of its predominant vegetative propagation and its requirement for high fertility soil.
Colocasia esculenta
Corm
Araceae
Manihot esculenta
Vegetative reproduction
Tropical Agriculture
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The study was conducted using factorial combination of two independent variables (taro leaf varieties and processing methods) with three replications in a completely randomized design (CRD) at the same significant level (α<0.05). The analysis undertaken in this study was leaf proximate composition, mineral concentration and antinutritional factors of samples processed as pre-gelatinized taro starch with and without peel. The moisture content (%) between taro varieties in this study was ranged from 6.218 ± 1.835 to 4.218 ± 2.162, crude protein (CP%) from 12.127 ± 2.326 to 10.498 ± 2.384, crude fat (EE%) from 3.421 ± 0.659 to 2.608 ± 1.116, crude fiber (CF%) from 2.801 ± 0.938 to 2.110 ± 0.262, total ash (TA%) content ranged from 3.886 ± 0.794 to 3.296 ± 0.494, carbohydrate content (%) from 75.489 ± 4.436 to 72.534 ± 2.107, amylose content (%) ranged from (12.894 ± 0.679) to (13.557 ± 0.490), beta (β)-carotene content mg/100 g from 2.307 ± 0.162 to 2.107 ± 0.502. The five macro minerals, mg/100 g of Na, K, Mg, P and Ca in this study were significantly (p<0.05) different and ranged from minimum 9.716 ± 4.52, 17.743 ± 1.364, 7.683 ± 0.185, 0.736 ± 0.307 and 11.280 ± 4.78 to maximum13.443 ± 5.704, 18.923 ± 1.543, 8.233 ± 0.830, 1.063 ± 0.307, 16.280 ± 4.68 values, respectively and micro minerals like Zn, Fe, and Cu (mg/100 g) were significantly (p<0.05) varied from minimum 8.526 ± 2.418, 88.773 ± 17.205 and 0.296 ± .125 to maximum 11.310 ± 2.674, 104.303 ± 16.109 and 0.403 ± 0.096 values, respectively. The anti-nutritional content like condensed tannin, phytate, mucilage, oxalate, lectin, protease inhibitor and alpha (α)-amylase inhibitor were determined and their inhibitory effects were reduced in flour samples pre-gelatinized without peel. From the general trend observed in this study most of the analyzed samples that boloso-1 taro variety subjected to pre-gelatinization without peel provided better proximate (except CF%), mineral, functional and lower anti-nutritional content than that of the local taro variety.
Colocasia esculenta
Corm
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ESTIMATION OF LEAF AREA OF TARO [COLOCASIA ESCULENTA (L.) SCHOTT] FROM LINEAR MEASUREMENTS
Colocasia esculenta
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study on colocasia esculenta as very useful as vegetable in north eastern region of India. Assessment of Genetic Diversity in Taro [Colocasia esculenta (L.) Schott]. the thesis submitted for the part fullfillment in M.Sc. Horticulture in Vegetable Science. to Central Agricultural University Imphal.
Colocasia esculenta
Corm
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For further screening and develop appropriate plant germplasm resources of Colocasia esculenta in Hunan province,the paper contrast and analysis the growth characteristic of three varieties in the ecological region of Hunan province by the introduction to large planting area and high output quality of Fujian Fuding Colocasia esculenta,Guangxi Lipu Colocasia esculenta and Hunan Qiyang Colocasia esculenta,to meet consumer demand for Colocasia esculenta product and quality. The result was shown as follow: dry matter accumulation of the aboveground part and leaf area in the Fujian Fuding Colocasia esculenta was higher than the other two varieties,dry weight of lateral root was also showed the same trend with dry matter accumulation of the aboveground part and leaf area. Yield of Fujian Fuding Colocasia esculenta was also significantly higher than that of Guangxi Lipu Colocasia esculenta and Hunan Qiyang Colocasia esculenta,the difference of varieties was showed the individual size of taro. Consequently,the results also suggest that Fujian Fuding Colocasia esculenta can planting on ecological area in Hunan province.
Colocasia esculenta
Dry weight
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Colocasia esculenta
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Білім берy қоғaмның экономикaлық дaмyының негізі, әлеyметтік тұрaқтылықтың фaкторлaрының бірі, хaлықтың рyхaни-aдaмгершілік әлеyетінің және интеллектyaлдық өсyінің қaйнaр көзі ретінде бaрлық yaқыттaрдa тaптырмaс құндылық болып есептеліп келеді. Aл қaзіргідей aдaм кaпитaлын қaлыптaстырy мен дaмытy мәселесін шешy негізгі міндет ретінде қaрaстырылaтын зaмaндa хaлықтың білімдік қaжеттіліктері өсіп, жоғaры, ортa aрнayлы, кәсіби қосымшa білім aлyғa үміткерлер сaны aртa түсyде. Бұғaн жayaп ретінде білім берy ұйымдaрының сaлaлaнyы aртып, әртүрлі типтегі оқy орындaрының сaны aртyдa, білім берyдің инфрaқұрылымы, бaсқaрy формaлaры, әдістемелік, ғылыми қызмет түрлері дaмyдa. Олaрды білім aлyшылaрдың жеке сұрaныстaры мен мүмкіндіктеріне бaғыттay күшейтілyде. Осығaн орaй білімнің сaпaсынa қойылaтын тaлaптaр aртып, бұл сaлaның әлеyметпен өзaрa әрекеттестігіне негізделген құрылымдық – қызметтік дaмyының көкейтестілігі aртyдa. Мaқaлaдa «серіктестік», «әлеyметтік серіктестік», «білімдегі әлеyметтік серіктестік» ұғым- дaрының мәні aшылып, олaрдың қaлыптaсy және дaмy үрдісіне шолy жaсaлaды, жоғaры оқy орындaрындa педaгогтaрды дaярлayдa әлеyметтік серіктестердің әлеyетін пaйдaлaнyдa бaсшылыққa aлынaтын ұстaнымдaр мен тиімді жолдaры сипaттaлaды. Түйін сөздер: серіктестік, әлеyметтік серіктестік, білімдегі әлеyметтік серіктестік, бірлескен әрекет ұстaнымдaры, әлеуметтік серіктестік әлеуеті. Обрaзовaние является основой экономического рaзвития обществa, одним из фaкторов социaль- ной стaбильности, источником дyховно-нрaвственного потенциaлa и интеллектyaльного ростa людей и во все временa считaлось незaменимой ценностью. И в нaстоящее время, когдa решение проблемы формировaния и рaзвития человеческого кaпитaлa рaссмaтривaется кaк основнaя зaдaчa, рaстyт обрaзовaтельные потребности людей, yвеличивaется количество желaющих полyчить высшее, среднее, специaльное, профессионaльное дополнительное обрaзовaние. В ответ нa это yсиливaется рaзветвленность обрaзовaтельных оргaнизaций, yвеличивaется количество обрaзовaтельных оргaни- зaций рaзличного типa, рaзвивaются инфрaстрyктyрa обрaзовaния, формы yпрaвления, методическaя и нayчнaя деятельность. Yсиливaется их ориентaция нa индивидyaльные потребности и возможности обyчaющихся. В связи с этим повышaются требовaния к кaчествy обрaзовaния, возрaстaет знaчение стрyктyрно-фyнкционaльного рaзвития этой сферы нa основе взaимодействия с обществом. В стaтье рaскрывaется знaчение понятий «пaртнерство», «социaльное пaртнерство», «социaльное пaртнерство в обрaзовaнии», рaссмaтривaется процесс их стaновления и рaзвития, описывaются рyко- водящие принципы и эффективные способы использовaния потенциaлa социaльных пaртнеров в подготовке педaгогических кaдров в высших yчебных зaведениях. Ключевые словa: партнерство, социaльное пaртнерство, социaльное пaртнерство в обрaзовaнии, принципы совместного действия, поненциал социального партнерство. Education is the basis of the economic development of society, one of the factors of social stability, a source of spiritual and moral potential and intellectual growth of people and has always been considered an irreplaceable value. And at the present time, when the solution of the problem of the formation and development of human capital is considered as the main task, the educational needs of people are growing, the number of people wishing to receive higher, secondary, special, professional additional education is increasing. In response to this, the branching of educational organizations is increasing, the number of educational organizations of various types is increasing, the infrastructure of education, forms of management, methodological and scientific activities are developing. Their focus on the individual needs and capabilities of students is increasing. In this regard, the requirements for the quality of education are increasing, the importance of the structural and functional development of this sphere on the basis of interaction with society is increasing. The article reveals the meaning of the concepts of "partnership", "social partnership", "social partnership in education", examines the process of their formation and development, describes the guidelines and effective ways to use the potential of social partners in the training of teachers in higher educational institutions. Keywords: partnership, social partnership, social partnership in education, principles of joint action, the potential of social partnership.
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Information relating to taro cultivation in Trinidad is limited
Colocasia esculenta
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Colocasia esculenta
Water Stress
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Although taro is widely grown in Ethiopia, it is one of the underutilized crops which is a good source of carbohydrate and minerals.This experiment was conducted to explore the effects of taro varieties and blending ratios on proximate compositions, anti-nutritional factors and sensory qualities of taro-wheat composite bread.Three levels of taro verities (Danu N o 34, Kiak N o 33 and local), three levels of blending ratios (10g, 20g and 30g of taro in 100 g of control wheat flour were used and the treatments were factorial arranged in complete randomized design with three replications.Blending with Danu N o 34, Kiak N o 33 and local varieties had reduced moisture content to 4.42%, 3.85% and 3.78% respectively as compared to the moisture content (5.2%) in the control (100% wheat bread).Similarly, protein content dropped to 31.1%, 27.87%, 30.28% from 36.79%,crude fat content, 5.05%, 5.31% and 4.34% from 5.4% and energy 407.54 kcal/100g, 410.07 kcal/100g, and 405.73 kcal/100g, from 421.63 kcal/100g, increased iron content 69.01mg/kg/, 87, 98mg/kg and 97.92mg/kg from 52.40mg/kg, crude fiber content increased to 3.48%, 2.32% and 3.31% from 2.67% and utilizable carbohydrate content increased to 62.59%, 63.74% and 62.73% from 52.30%.There was a significant difference in oxalate content due to blending ratios and as the blending ratio increases the oxalate content also increased.The Phytet content in this study was higher than the values of taro (85.47 mg/100 g) reported by Alcantara et al. [1], the values of raw Anchote (20.65 mg/100 g) reported by Habtamu [2], the values of taro ((115.43mg/100g)reported by Adane et al. [3], far below FAO.It could be concluded that the substitution of taro flour with wheat flour in bread making with substitution level up to 20g did not adversely affect the quality properties of the bread and produce bread comparable to that produced from wheat flour.Further studies are required to investigate the impacts on taro flour storage period.
Colocasia esculenta
Proximate
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