Reduction in oxalate, acridity, phenolic content and antioxidant activity of Amorphophallus paeoniifolius var. Gajendra upon cooking
2017
Kumar, A. | Patel, A. A. | Gupta, V. K.
The presence of oxalate and acridity has led to gross underutilization of Amorphophallus paeoniifolius (elephant foot yam- EFY), a salubrious tuber, consumed traditionally as a vegetable. Therefore, as a means to overcome oxalate and acridity problem, cooking in boiling water was studied. Boil-cooking of the EFY significantly decreased (p < 0.01) the oxalate content, both soluble and insoluble. Boiling for 10 min caused 35.39% reduction in soluble oxalates and 44.76% in total oxalates. However, further increasing boiling duration did not cause any significant change in oxalates. Similar trends were noticed in the cooking-mediated reduction in sensorial acridity score. Alternately, boiling also reduced (p < 0.01) phenolic content and antioxidant activity (DPPH) of EFY. Ten min boiling was found to be sufficient for reduction of oxalates to a reported safer level of 71 mg/ 100g. Therefore, proper cooking of the tuber can certainly enhance its consumption pattern without any possible deleterious effect (renal functioning and mineral bioavailability) on human population.
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