Vol. 7, Issue 2 (2018)
Oxalate content in elephant foot yam (Amorphophallus paeoniifolius Dennst-Nicolson) Dry and Fry cubes
Author(s): Amit Kumar Singh, Arvind Kumar Chaurasiya and Surajit Mitra
Abstract: The presence of oxalate and acridity has led to gross underutilization of Amorphophallus paeoniifolius, a salubrious tuber, consumed traditionally as a vegetable. Therefore, as a means to overcome oxalate and acridity problem, treating the corms by alum and salt and then cooking resulted low oxalate content. Elephant foot yam significantly decreased (p < 0.05) the oxalate content, both soluble and insoluble. This study is totally based on qualitative and quantitative study of elephant foot yam corms during storage. On the basis of nutritional value two cultivars were used at maturity stage for making cubes and evaluated their oxalate content at 60 days intervals. The ranges of oxalate contents were found to be: water soluble oxalate 8.11-22.93 mg/100g, total soluble oxalate 10.01-28.51 mg/100g, calcium oxalate 0.63-9.38 mg/100g and total oxalate 10.86-31.04 mg/10g during storage. The mean soluble oxalate content was safe from the viewpoint of accumulation of urinary oxalate leading to kidney stones. Therefore, salt and alum treated tubers can certainly enhance its consumption pattern without any possible deleterious effect (renal functioning and mineral bioavailability) on human population. This information will provide scientist with the ability to develop quality product having high nutrition and better anti-nutritional profile.
How to cite this article:
Amit Kumar Singh, Arvind Kumar Chaurasiya, Surajit Mitra. Oxalate content in elephant foot yam (Amorphophallus paeoniifolius Dennst-Nicolson) Dry and Fry cubes. J Pharmacogn Phytochem 2018;7(2):2905-2909.