Revista de Nutrição e Ciências Alimentares
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Abstrato

Oxalate and Mineral Composition of Amoche (Arisaema schimperianum S) as Influenced by Different Processing

Halabo Hazo*, Ghulam Hassan Shah, 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 processing treatments were combinations of three levels of fresh, boiliing, drying and three levels of soaking in ginger juice, lemon juice and ethanol and neither heating nor boiling (control). Different processing treatment were significantly (p<0.05) influenced the oxalate and mineral contents of amoche. The oxalate contents in fresh amoche was observed as major hindrance for safe consumption. Generally there was a reduction of oxalate from 970.92-268 mg/100 g for boiled amoche after soaked in lemon juice, which showed 72.39% reduction. However, there was slight reduction of minerals content in all treatments than control. Boiling amoche after soaking in low pH can reduce the level of oxalate content. Amoche 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 juice