Evaluation of Oxalate Content in Boyna and Taro Roots Grown in Areka (Ethiopia)

Beriso Mieso Buta

Ethiopia Institute of Agricultural Research, Wondo Genet Agricultural Research Center Shashamene, Ethiopia.

DOI: https://doi.org/10.20448/journal.510.2020.71.12.16

Keywords: Boyna, Oxalate, Physicochemical, Taro, Uv-visible spectrophotometer.


Oxalate is a product of protein metabolism and is one of the important nutrients in the human diet. Regular consumption of large amounts of food with high oxalate contents over a long period may result in nutrient deficiencies notably calcium and may contribute to kidney stone formation. The aim of this study was to investigate the physicochemical parameters level and oxalate contents of boyna and taro roots grown in Areka, Ethiopia using titration and UV-visible spectrophotometric methods. The moisture content of dry flour and fresh tuber of boyna was 78.33 ± 1.33 and 8.87 ± 0.12 respectively, and the moisture content of dry flour and fresh tuber of taro was 9.53 ± 0.12 and 68.47 ± 1.22 respectively. The ash content of the flour sample of boyna and taro was 4.53 ± 0.23 and 4.67 ± 0.23 respectively. The pH of the flour sample of boyna and taro was 6.07 ± 16 and 6.20 ± 16 respectively. From the statistical analysis using t-test, all physicochemical parameters were significantly different at p < 0.05 level. The oxalate level of samples using the titration method gives 211.77± 12.32 mg/100g and 140.45 ± 17.51 mg/100g for boyna and taro respectively. By the Uv-visible spectrophotometer, the oxalate content of boyna was 163.60 ± 1.67 mg/100g and the oxalate content of taro was 158.02 ± 0.57 mg/100g.


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