Abstract

Taro (Colocasia esculenta var. Schott) is a major staple food crop in parts of Asia and the Pacific Islands and is grown as a minor crop in New Zealand. Soluble, insoluble and total oxalate content of young and older leaves were determined by HPLC following hot water (80 degrees C) and hot (80 degrees C) acid (0.2 mol/L HCL) extractions. Young taro leaves contained 589 +/- 35.8 mg total oxalates/100 g fresh weight (FW) while older taro leaves contained (443 +/- 15.0 mg total oxalates/100 g FW). Soluble oxalates were 74% of the total oxalate content of the young and old leaves. Oxalate analysis was also carried out on leaves baked at 150 degrees C for 1.5 h either alone or with 50 ml cows milk. The soluble oxalate content of the fresh baked tissue fell to a mean of 59% for both samples of leaves. Baking the young and old leaves with milk led to a further reduction of the soluble oxalate content in the cooked leaves (mean 21.4% of the total oxalates). The results from this study suggest that baked taro leaves should be regarded as a high oxalate food but baking with milk significantly reduces the amount of soluble oxalate that could be absorbed from the cooked leaves

Keywords

taro; Colocasia esculenta; soluble oxalates; calcium oxalate; baking; milk; total calcium

Published in

Food Chemistry
2007, volume: 101, number: 2, pages: 559-562

Authors' information