Effects of Boiling Methods on Anti-nutritional Factors of Anchote (Coccinia Abyssinica (lam.) Cogn) tubers Grown in Western Ethiopia

Habtamu Fekadu Gemede1, 2
Page No. 32-39

The raw and boiled Anchote (Coccinia abyssinica) tubers were studied and compared for their antinutritional
factors. The raw, boiled after peeling and boiled before peeling Anchote tubers had
respective contents (mg/100g) of phytate 389.30, 333.63 and 334.74; for oxalate contents were
8.23, 4.23, and 4.66; for tannin contents were 173.55, 102.36 and 121.21; for cyanide contents
were 12.67, 8.16 and 11.14.
Keywords : Anchote, boiled after peeling, boiled before peeling, anti-nutritional factors.