Effect of different cooking pre-treatments on the total oxalate content of Taro (Colocasia esculenta L. Shott) flour
The total oxalate content of taro (Colocasia esculenta L. Schott) flour produced using different cooking pre-treatments - steeping, steaming, and boiling - were determined and evaluated against those of untreated flour. Results showed that the moist heat methods employed as pre-treatments in this s...
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| Format: | Thesis |
| Language: | English |
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Quezon City
UP College of Home Economics
2012.
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