Carbohydrate characterization and phytochemical screening of Philippine edible canna (Canna edulis L.) flour

Date

7-2015

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Ara Fatima C. Algar

Abstract

Carbohydrate characterization and phytochemical screening were done on indigenous Philippine edible Canna (Canna edulis L.) flour. Nutritional proximate analysis conducted on both fresh Canna and Canna flour showed that the fresh Canna had 13.71% moisture, 1.21% crude ash, 0.09% crude protein, 0.15% crude fat, 1.52% crude fiber, and 83.33% nitrogen-free extract. On the other hand, Canna flour was found to have 6.52% moisture, 8.48% crude ash, 2.03% crude protein, 1.06% crude fat, 8.07% crude fiber, and 73.62% nitrogen-free extract. Qualitative carbohydrate analysis of Canna flour extract showed that the flour sample contained carbohydrates, reducing sugars, aldohexoses, and ketoses. Quantification of carbohydrates showed that the Canna flour sample contained 8.67% total sugars, 36.01% total starch, 1.98% reducing sugars, 4.27% α-cellulose, and 60.43% neutral detergent fiber. Comparison of these values with literature values of commercially available flours showed that Canna flour is comparable to those flours and may behave similarly when used in food applications. The flour sample was also found to contain detectable amounts of saponins, diterpenes, tannins, and amino acids. These compounds have functional and medicinal properties and their presence in Philippine edible Canna flour may indicate that the Canna flour may be used as a functional food ingredient.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2015 F61 /F47

Document Type

Thesis

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