Reduction in oxalate content during the preparation of a traditional Tongan dessert

Journal of Food, Agriculture and Environment

Volumn 5, Issue 3-4, 2007, Pages 29-31

  Dahlgren, E M ^a   Savage, G P ^b  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^b LINCOLN UNIVERSITY   (New Zealand)

Author keywords

CIE L*a*b* colour values; Colocasia esculenta var. Schott; Cooking; Insoluble oxalate; Proximate analysis; Soluble oxalate; Taro leaves

Indexed keywords

COLOCASIA ESCULENTA; MANIHOT ESCULENTA;

EID: 36649023714     PISSN: 14590255     EISSN: 14590263     Source Type: Journal    
DOI: None     Document Type: Article

References (9)

1. Pulu Tupou, L. 1980. Ko e me'akai Faka-Tonga [Tongan Food] Tongan Food. National Bilingual Materials Development Center, Rural Education, University of Alaska, Anchorage, Alaska, USA.
2. Holloway, W.D., Argall, M.E., Jealous, W.T., Lee, J.A. and Bradbury, J.H. 1989. Organic acids and calcium oxalate in tropical fruit crops. J. Agric. Food Chem. 37(2):337-341.
3. Bradbury, J.H. and Nixon, R.W. 1998. The acridity of raphides from the edible aroids. J. Sci. Food Agric. 76:608-616.
4. Noonan, S. and Savage, G.P. 1999. Oxalate content of foods and its effect on humans. Asia Pacific J. Clin. Nutr. 8(1):64-74.
5. Savage, G.P., Vanhanen, L., Mason, S.M. and Ross, A.B. 2000. Effect of cooking on the soluble and insoluble oxalate content of some New Zealand foods. J. Food Comp. Anal. 13(3):201-206.
6. Savage, G.P. and Dubois, M. 2006. The effect of soaking and cooking on the oxalate content of taro leaves. Intern. J. Food Sci. Nutr. 57:376-381.
7. Mårtensson, L. 2006. Oxalate composition and availability of baked taro leaves. Examensarbete nr 214 SLU Uppsala, Sweden.
8. Oscarsson, V. and Savage, G.P. 2007. Composition and availability of soluble and insoluble oxalates in raw and cooked taro (Colocasia esculenta var. Schott) leaves. Food Chem. 101:559-562.
9. th edn, AOAC International, Gathersberg, MD, USA.