Amoche
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Oxalate and Mineral Composition of Amoche [Arisaema Schimperianum Schott.] Influenced as Different Processing
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 …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 9, Issue 1, 2020 · pp. 1–6 Read article