Journal of Nutrition & Food Sciences
Open Access

Department of Food Science and Postharvest Technology, Arba Minch University, Arba Minch, Ethiopia

Biography

Halabo Hazo works in the Department of Dietetics and Nutrition, AL-Khor hospital Hamad Medical Corporation, Qatar. Having more of research and academic experience ornamented with a number of national and international publications.

Publications

• Review Article   
  Oxalate and Mineral Composition of Amoche (Arisaema schimperianum S) as Influenced by Different Processing
  Author(s): Halabo Hazo*, Ghulam Hassan Shah and Mary Murimi
  
  Amoche (Arisaema schimperianum Schott) is herbaceous tuber crop that belongs to the family Araceae and sub family Aroideae. They provide important plant foods for many indigenous people of the tropics and subtropics. However, some -members of this family are poisonous containing alkaloids and other toxins. High content of oxalate in foods, which bind the essential minerals like calcium, magnesium, iron and zinc. It also forms needle like raphides of calcium oxalate crystals, that responds the food to acridity, irritation, inflammation and burning sensation followed by swelling of hands, mouth, lips and throat irritation as major causes for the health related problems. Oxalate content of amoche as influenced by different processing were determined by High Performance Liquid Chromatography. The mineral contents were also determined by Atomic Absorpition Spectrophotometre. The different .. View More»
  

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