Effect of Heat Treatment on the Stability of Oxalic Acid in Selected Plant Foods

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Authors

  • Food Engineering and Packaging Division Defence Food Research Laboratory, Mysore-570011 ,IN
  • Food Engineering and Packaging Division Defence Food Research Laboratory, Mysore-570011 ,IN
  • Food Engineering and Packaging Division Defence Food Research Laboratory, Mysore-570011 ,IN
  • Food Engineering and Packaging Division Defence Food Research Laboratory, Mysore-570011 ,IN
  • Food Engineering and Packaging Division Defence Food Research Laboratory, Mysore-570011 ,IN

Abstract

Vegetables form an essential component of the meal by providing vitamins, minerals such as iron, calcium, magnesium, zinc and other nutrients important for human health. In most developing countries, vegetables are most reliable source of minerals and vitamins. The vegetables contribution of minerals and vitamins to human nutrition is however limited due to the presence of antinutritional factors that render some of the nutrients unavailable for human nutrition. The most common antinutritional factors in vegetables are oxalic acid, phytic acid and tannic acid. Oxalate is a common constituent of plants, which accumulate higher levels of dicarboxilic acid anion.

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Published

2006-08-01

How to Cite

Kumar, R., Nataraju, S., Jayaprahash, C., Sabapathy, S. N., & Bawa, A. S. (2006). Effect of Heat Treatment on the Stability of Oxalic Acid in Selected Plant Foods. The Indian Journal of Nutrition and Dietetics, 43(8), 337–340. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/6300

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Original Articles