Oxalate content of raw and cooked oca (Oxalis tuberosa)

Citation
C. Sangketkit et al., Oxalate content of raw and cooked oca (Oxalis tuberosa), J FOOD COMP, 14(4), 2001, pp. 389-397
Citations number
13
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
ISSN journal
0889-1575 → ACNP
Volume
14
Issue
4
Year of publication
2001
Pages
389 - 397
Database
ISI
SICI code
0889-1575(200108)14:4<389:OCORAC>2.0.ZU;2-I
Abstract
Oca (Oxalis tuberosa Mol.) or New Zealand yam, in common with other members of this genus, contains oxalate, an antinutritive factor. Twelve South Ame rican and two New Zealand cultivars of oca were analysed for the total oxal ate contents of tubers. Total oxalate levels ranged from 80 to 194mg/100g w et matter (WM). As these tubers are normally cooked before consumption, the oxalate levels were measured after they had been cooked by three conventio nal cooking methods, Oxalate levels ranged from 77 to 220mg/100g WM for boi led and steamed tubers, while the levels of oxalate found in baked tubers w ere significantly increased when compared to the raw tubers. The oxalate co ntent of the baked tubers ranged from 164 to 335mg/100g WM. Total calcium c ontent of the raw tubers ranged from 7.5 to 15.5mg/100g WM; cooking had lit tle effect on the calcium content. Among cultivars mean oxalate/calcium rat io of the raw, boiled and steamed tubers ranged from 2.5 to 9.9. Baked tube rs had a significantly increased oxalate/calcium ratio (mean for all cultiv ars 9.5). (C) 2001 Academic Press.