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The nutritional value, phytochemical components and antinutrient contents of taro corm and its products were studied. Processing taro corm significantly affected its proximate composition, mineral content, phytochemical components and antinutrient (oxalate and phytate) contents. There was a significant reduction (p<0.05) in the proximate composition, mineral content, phytochemical components and antinutrient contents when taro corms were made into powder and were further decreased when processed into taro noodles and cookies. Exposure to high temperature during processing could have greatly affected the reduction in nutrient and phytochemical as well as antinutrient contents of raw taro.
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Richelle M Alcantara (2013) studied this question.
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