Taro : Insights Into Nutrient Content and Anti-Nutritional Factors

Abstract

Taro is a nutritional powerhouse rich in fibre, vitamins A, C, E, and B-complex, and various minerals such as potassium, magnesium, and iron. It is enjoyed as an international cuisine owing to its low-fat content, high fibre and protein content with moderate carbohydrate level, over many underground stem tubers and corms. Microscopic study in the present work reveals the presence of raphide bundles and druse calcium oxalate crystals distributed throughout the outer as well as middle cortex and inner pith of the edible corm. The total oxalate load of taro was deciphered to be more than twelve times its permissible nutritional level. Chemical analysis and spectrophotometric analyses confirmed that maximum TO was in the outer skin (6.825 mg/g sample) followed by inner pith (6.814 mg/g sample) and the least TO was found in the middle cortex. Image analysis results in Colocasia esculenta showed that there is difference in area occupied by crystals among the outer skin, middle cortex and inner pith. Maximum area of crystals was distributed among the inner pith or the core region of the underground stem vegetable succeeded by outer skin portion and the least distribution was observed to be the middle cortex where the area occupied by crystals were 626.910 µm²/cm². The maximum phenol content was in the outer skin (0.377 mg GAE/g) of the underground stem vegetable, followed by inner pith (0.371 mg GAE/g) and least phenol content in the middle cortex (0.357 mg GAE/g). A protocol for the selection, improved varieties use of taro is therefore required with respect to its oxalate dominant area and intervention in the form of AI mediated predictions and genetic manipulation is promising in modifying the crop in future.