September 26, 2025International Journal of Agricultural TechnologyOpen Access

Physicochemical, nutritional and oxalate concentration of taro tubers grown in North Sumatera, Indonesia: effect of blanching and cooking treatments.

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Boiling treatments caused a noticeable drop in protein, fat, and fiber in taro samples, impacting overall nutrition.
Both soaking in sodium chloride and boiling significantly reduced oxalate levels by 29.69% to 99.23%, with boiling being more effective.
The physicochemical properties of taro tubers, including color and pH, remained relatively stable across treatments, indicating minimal change.
With higher concentrations of sodium chloride and longer treatment durations, oxalate loss was positively correlated, suggesting a strategic approach for further reductions.

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Implication

This observational analysis shows the effects of blanching and cooking on oxalate and nutrient content in taro tubers, indicating significant nutrient losses.

Cite This Study

Hamid et al. (2025) studied this question.

synapsesocial.com/papers/68d6cd5bb1249cec298b336d https://doi.org/10.63369/ijat.2025.21.5.1847-1862

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Implication

This observational analysis shows the effects of blanching and cooking on oxalate and nutrient content in taro tubers, indicating significant nutrient losses.

Physicochemical, nutritional and oxalate concentration of taro tubers grown in North Sumatera, Indonesia: effect of blanching and cooking treatments.

Key Points

Discussion

Implication

Cite This Study

Physicochemical, nutritional and oxalate concentration of taro tubers grown in North Sumatera, Indonesia: effect of blanching and cooking treatments.

Key Points

Discussion

Implication

Cite This Study

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