Journal of Food Processing & Technology

Abstract

Proximate Composition of Qolxo (Arisaema Schimperianum Schott) and Different Processing Effect on its Composition

Halabo Hazo, Admasu Yirgalem

Qolxo is a local name of (Arisaema schimperianum schott) in the study area. Qolxo is an herbaceous tuber crop that belongs to the family Araceae and subfamily Aroideae. They provide important plant foods for many indigenous people of the tropics and subtropics. However, some members of this family are not comfortable with safe consumption. It forms needle-like raphides of calcium oxalate crystals, that responds to the food to acridity, irritation, inflammation and burning sensation followed by swelling of hands, mouth, lips and throat irritation as major causes for the health-related problems. Proximate compositions of qolxo were determined by using AOAC. Two different levels of processing (heating and soaking) treatment combinations of qolxo were analysed by ANOVA followed by a completely randomized design. Different processing treatments were significantly (p<0.05) influenced the proximate compositions of qolxo. There was an elevation trend of carbohydrates observed in processed qolxo. A however slight reduction of other proximate content in all treatments than control. Generally, the proximate composition in fresh and processed qolxo was observed as a relative with other tuber root crops.

Published Date: 2021-08-02; Received Date: 2021-07-08