Effects Of Boiling And Fermentation On Biochemical Composition Physicochemical And Functional Properties Of Wild Edible Pagana (amorphophallus Gomboczianus) In Konso Area
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Pagana is an endemic tuber plant of Ethiopia categorized under Araceae family .In this studyrneffect of traditional processing, natural fermentation and boiling on biochemical composition,rnantioxidants, physicochemical and functional properties of wild edible pagannarn(Amorphophallus gomboczianus) collected from Konso, southern part of Ethiopia wererninvestigated on dry basis. The moisture content, ash, crude protein ,crude fat , crude fiberrntotal carbohydrate and energy of raw Pagana flour were 7%, 6.46%, 7.7%, 0.49%, 2.71%,rn82.62% and 365.99%Kcal/100g respectively for raw sample. Minerals of raw were (2443.66,rn17.56, 260.54, 7.7, 49.14, 1.02, and 3.1)mg/100g to K, Na, Ca, Fe, Mg, Mn and Znrnrespectively.The antinutritional factors, level of oxalate phytate and tanninrnwere,39.15mg/100g, 2.83mg/100g, 1.64mg/100g respectively for the raw sample. Among therntraditional processing methods used, fermentation had significant effect (p
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