Proximate Composition of Qolxo (Arisaema Schimperianum S) as Influenced by Heating and Soaking Treatments
*Corresponding Author: Halabo Hazo, Department of Food Science and Post-harvest Technology, Arba Minch University, Arba Minch, Ethiopia, Email: halaboazo@gmail.com
Copyright: © 2021 Hazo H. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Abstract
Qolxo is a local name of (Arisaema Schimperianum Schott) in the study area. Qolxo is herbaceous tuber crop that belongs to the family Araceae and sub family Aroideae. They provide important plant foods for many indigenous people of the tropics and subtropics. However, some members of this family are not comfort for safe consumption. It forms needle like raphides of calcium oxalate crystals, that responds 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 processing (heating and soaking) treatment combinations of qolxo were analysed by ANOVA followed completely randomized design.Different processing treatment were significantly (p<0.05) influenced the proximate compositions of qolxo. There was an elevation trend of carbohydrate observed in processed qolxo. 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.
