Evaluation of Oxalate Content in Cassava Roots and Sweet Potato Tubers in Areka, Ethiopia

Beriso Mieso Buta


Oxalic acid (or its dissociated form 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 contribute to kidney stone formation. The aim of this study is to assess some physicochemical properties and the oxalate content of cassava and sweet potato grown in Areka, Ethiopia using titration and UV-visible spectrophotometric methods. The moisture content of dry flour and fresh roots of cassava was found to be 10.33 and 55.27 %, respectively, while the moisture content of dry flour and fresh tuber of sweet potato was 9.07 and 68.47 %, respectively. The ash content of the flour sample of cassava and sweet potato was 3.60 and 4.13 %, respectively. The pH of the flour sample of cassava and sweet potato was 6.23 and 6.13, respectively. All physicochemical parameters were significantly different (P < 0.05). The oxalate content determination was done using titration and UV-visible spectrophotometer methods. The oxalate level of samples using the titration method gave 77.66 and 197.90 mg/100g for cassava and sweet potato, respectively. By the UV-visible spectrophotometer, the oxalate content of cassava was 151.19 and 153.56 mg/100g for sweet potato. The results of the statistical analysis on the generated data indicated that there was a significant difference at p≤ 0.05 among the physicochemical investigated in this study.

Keywords:Cassava, oxalate,  physicochemical, sweet potato, UV-visible spectrophotometer.

DOI: 10.7176/FSQM/117-02

Publication date:July 31st 2022

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ISSN (Paper)2224-6088 ISSN (Online)2225-0557

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