Parmar Aditya, Gebre Bilatu Agza, Legesse Addisu, Demelash Yoseph, Fladung Kirsten, Hensel Oliver
Department of Agricultural and Biosystems Engineering, University of Kassel, D-37213 Witzenhausen, Germany.
Ethiopian Institute of Agricultural Research, Head Office, P.O.Box 2003 Addis Ababa, Ethiopia.
Foods. 2017 Aug 22;6(8):71. doi: 10.3390/foods6080071.
Anchote () is an indigenous tuber crop of the Ethiopian Highlands. It is popular in the western Oromia Region of the country. Apart from food, the crop is also used in traditional medicine. Anchote tubers possess two variations in its tissue colour, red and white. In this study, a small market survey and a nutritional comparison of red and white anchote were conducted. White tissue anchote seems to be more popular, due to its soft texture and ease of cooking. However, the red variant was considered for flour making (by dehydration), for use in porridge and soups for various medicinal and supplementary food applications. Red anchote tubers contained significantly higher protein content (16.85 mg/100 g dry matter basis) than the white variant. However, apart from the marginally higher protein content compared to other tropical root and tuber crops, anchote seems to remain a primary source of carbohydrates. In macro minerals, white anchote proves to be a more important source of Ca with 81 mg/100 g edible portion; however, on dry matter basis, the content was similar to the red variant (316 and 309 mg/100 g dry matter, white and red respectively). Further research on vitamin content (especially vitamin A in the red variant) would be useful to understand the full nutrition potential of the crop.
安乔特（）是埃塞俄比亚高地的一种本土块茎作物。它在该国奥罗米亚地区西部很受欢迎。除了作为食物，这种作物还被用于传统医学。安乔特块茎的组织颜色有红色和白色两种变体。在本研究中，对红色和白色安乔特进行了小型市场调查和营养比较。白色组织的安乔特似乎更受欢迎，因为其质地柔软且易于烹饪。然而，红色变体被考虑用于制作面粉（通过脱水），用于粥和汤中，以用于各种药用和补充食品应用。红色安乔特块茎的蛋白质含量（以干物质计为16.85毫克/100克）明显高于白色变体。然而，除了与其他热带块根和块茎作物相比蛋白质含量略高外，安乔特似乎仍然是碳水化合物的主要来源。在常量矿物质方面，白色安乔特被证明是钙的更重要来源，每100克可食用部分含81毫克钙；然而，以干物质计，其含量与红色变体相似（白色和红色分别为316和309毫克/100克干物质）。进一步研究维生素含量（特别是红色变体中的维生素A）将有助于了解这种作物的全部营养潜力。
