PROXIMATE ANALYSIS AND MINERAL PROFILE OF TARO (Colocasia esculenta) IN EMBU, KENYA

Anne N Karuma, Joyce Wambui Njuguna, Patrick Gicheru, Fabian Kaburu

Abstract


Background. Taro (Colocasia esculenta) is one of the underutilized crops in Kenya, grown under a wide range of environmental and edaphic conditions. This crop has exceptional dietary value and numerous culinary applications due to its edible leaves and corms. However, the mineral nutrient composition of taro in Kenya is still not well known due to a lack of scientific information concerning production. Objective. To determine the proximate composition and mineral profile of taro under different watering regimes and planting densities in Embu, Kenya. Methodology. A study was conducted at the Kenya Agricultural and Livestock Research Organization (KALRO) – Embu Research Centre, during the long rains (LR) 2021, and short rains (SR) 2021/2022. A factorial experiment with a split-plot layout arranged in a completely randomized block design was adopted. The watering regimes (100 %, 60 %, and 30 % based on the field capacity (FC)) were the main factor while the sub-factor was the planting density, with three replications. The planting densities used were 0.5 m × 0.5 m (40,000 plants ha-1), 1 m × 0.5 m (20,000 plants ha-1), and 1 m × 1 m (10,000 plants ha-1), representative of high, medium, and low planting densities respectively. Proximate analysis and mineral content were determined. Results. Significant differences (P < 0.05) in seasons were noted for protein, fibre, potassium, calcium, sodium, and zinc in the taro corms. The high carbohydrate content observed in this study (35 – 39 %) indicates that taro tubers are a good source of nutritional energy. Potassium (> 5000 mg kg -1) and magnesium (> 1000 mg kg -1) were the most prevalent mineral elements in taro corms and leaves, with copper (< 25 mg kg -1) being the least prevalent. Implications. Consumption of nutrient-rich foods such as taro helps the body to utilize the necessary nutrients to combat malnutrition and promote food security in rural communities. Conclusion. Taro leaves can be recommended as leafy vegetables as they are good sources of potassium, magnesium, calcium, manganese, iron, copper, and zinc; and the corms have low fat and protein content, high calorific energy, and high carbohydrate content. Taro represents one of the main sources of energy in many parts of the tropics and its production can be recommended in sub-humid areas in Kenya.

Keywords


Taro; nutrition; mineral composition; proximate analysis

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URN: http://www.revista.ccba.uady.mx/urn:ISSN:1870-0462-tsaes.v27i2.53795

DOI: http://dx.doi.org/10.56369/tsaes.5379

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