Effect of heat treatment on oxalate and hydrocyanic acid levels of malanga corms of two cultivars (Xanthosoma sagittifolium and Colocasia esculenta) in a murine model

Author:

Vela-Gutiérrez Gilber,Velázquez López Arturo A.,Tacias Pascacio Veymar G.,Vidal López Dolores G.,León García Elizabeth,De La Cruz Medina Javier

Funder

Fondo Sectorial SAGARPA - CONACYT

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference24 articles.

1. Abdulrashid M, Agwunobi LN (2012) Tannia (Xanthosoma sagittifolium) Cocoyam as dietary substitute for maize in broiler chicken. Greener J Agric Sci 2(5):167–171

2. Agbaire PO (2011) Nutritional and anti-nutritional levels of some local vegetables (Vernomia anydalira, Manihot esculenta, Teiferia occidentalis, Talinum triangulare, Amaranthus spinosus) from Delta State, Nigeria. J Appl Sci Environ Manag 15(4):625–628

3. Akhtar MS, Israr B, Bhatty N, Ali A (2011) Effect of cooking on soluble and insoluble oxalate contents in selected Pakistani vegetables and beans. Int J Food Prop. https://doi.org/10.1080/10942910903326056

4. Almeida JE, Bernardes ME, Fonseca RH, Vanzela EC, Amaya-Farfán J (2013) Taioba (Xanthosoma sagittifolium) leaves: nutrient composition and physiological effects on healthy rats. J Food Sci. https://doi.org/10.1111/1750-3841.12301

5. Association of Official Analytical Chemists – AOAC (1995) Official methods of analysis of AOAC Intl, 163rd edn. AOAC Intl, Washington

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