Open AccessDecreased of calcium oxalate levels in the purple taro flour (Colocasia esculenta) from Aceh Province, Indonesia using three immersion methods
Author(s) -
Zalniati Fonna Rozali,
Z. Zulmalisa,
Ismail Sulaiman,
Yanti Meldasari Lubis,
Santi Noviasari,
Kartini Eriani,
Cynthia Wahyu Asrizal
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/711/1/012022
Subject(s) - colocasia esculenta , food science , oxalate , calcium oxalate , chemistry , calcium , immersion (mathematics) , aroma , horticulture , mathematics , biology , inorganic chemistry , organic chemistry , pure mathematics
Cocoyam (Araceae family) tuber, like purple taro, traditionally are used as sources of non-rice carbohydrates in Aceh Province, Indonesia. But it contain high calcium oxalate, which contributes to kidney stones formation. Immersion in strong acid (HCl) solution can reduce calcium oxalate. However, it will cause a very strong taste and aroma in cocoyam flour. So, it is necessary to use other immersion methods. This research aimed to examine the effect of the immersion method to reduce calcium oxalate in purple taro flour. The immersion methods used in this research are weak acids (CH 3 COOH), salt (NaCl), and alkaline salt (NaHCO 3 ). Calcium oxalate, moisture, and ash content were the parameters observed in this study. The result showed that all immersion methods can reduce calcium oxalate levels in purple taro flour. The lowest oxalate content (42.64 mg/100 g) was obtained by the NaHCO 3 immersion method. The NaHCO 3 had a significant effect to decrease calcium oxalate content in purple flour