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Research & Reviews : Journal of Food Science & Technology

Oxalate and Mineral Composition of Amoche [Arisaema Schimperianum Schott.] Influenced as Different Processing

  1. Halabo Hazo
  2. Ghulam Hassan Shah
  3. Mary Murimi

Abstract

Oxalate content of amoche [Arisaema Shcimperianum S.] as influenced by different processing were determined by High Performance Liquid Chromatography. The mineral contents were also determined by Spectrophotometre. The different processing treatments were combinations of three levels of fresh, boiliing, drying and three levels of soaking in ginger, lemon and ethanol and neither heating nor boiling [control]. Different processing significantly [p<0.05] influenced the oxalate and mineral contents. The oxalate contents observed as major hindrance for safe consumption. Generally there was a reduction of oxalate from 970.92-268 mg/100g for boiled amoche after soaked in lemon, which showed 72.39% reduction. However, there was slight reduction of minerals content in all treatments than control. Boiling after soaking in low pH can reduce the level of oxalate. Daily consumption level should not exceed [50 to 100 mg/100 g/2500 Kcal/day]. Considering these consumption can be worked out 268 mg/100 g of boiled amoche after soaked in lemon.Keywords: Amoche, Heating, Soaking, Oxalate, MineralsCite this ArticleHalabo Hazo, Ghulam Hassan Shah, Mary Murimi. Oxalate and Mineral Composition of Amoche [Arisaema Schimperianum Schott.] Influenced as Different Processing. Research & Reviews: Journal of Food Science & Technology. 2020; 9(1): 1–6p.

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