Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

Mary Murimi

Department of Human Nutrition, Texas Technical University, Texas, United States

  • Review Article   
    Oxalate and Mineral Composition of Amoche (Arisaema schimperianum S) as Influenced by Different Processing
    Author(s): Halabo Hazo*, Ghulam Hassan Shah and Mary Murimi

    Amoche (Arisaema schimperianum Schott) is herbaceous tuber crop that belongs to the family Araceae and sub family Aroideae. They provide important plant foods for many indigenous people of the tropics and subtropics. However, some -members of this family are poisonous containing alkaloids and other toxins. High content of oxalate in foods, which bind the essential minerals like calcium, magnesium, iron and zinc. It also forms needle like raphides of calcium oxalate crystals, that responds the food to acridity, irritation, inflammation and burning sensation followed by swelling of hands, mouth, lips and throat irritation as major causes for the health related problems. Oxalate content of amoche as influenced by different processing were determined by High Performance Liquid Chromatography. The mineral contents were also determined by Atomic Absorpition Spectrophotometre. The different .. Read More»

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