Novel Approach To Decrease Calcium Oxalate In Taro (Colocasia Esculental.) Flour Processing As Intermediary Product

Abstract

A lab experiment was carried out during 2023-24 at the School of Agriculture Science, Research laboratory of Dr. C.V. Raman University, Khandwa, Madhya Pradesh. The invent of the study was on flour making process of taro roots and systematic process of quantitative estimation of calcium oxalates by titration method from taro flour and reduce level of calcium oxalates content among treatments of Taro flour.The result of the investigation shows that the significant effect on reduction of calcium oxalate in the treatment combination of just harvested+ 90 minutes soaking in 5 % CaCl₂+Oven dried (T₉) as compared to control (Untreated) (T₁₀). Reduced 63% calcium oxalate by T₉ combination as compared to T₁₀.