In addition, research in the field of food also helps humans know more about the nutritional content of food sources. In this case, we can see the extraction process of Mbote Taro to find out more about these minor tubers.
Humans get their food source from the two biggest sources, plants and animals. In the course of evolution, humans continue to make innovations to add to the food chain. Even in the last century, technology and research have helped humans in food processing. This food processing method provides many benefits, one of which is to extend the food storage process. In addition, research in the field of food also helps humans know more about the nutritional content of food sources. In this case, we can see the extraction process of Mbote Taro to find out more about these minor tubers.
In an agricultural country like Indonesia, people choose to do homogeneous agriculture to support food needs. Rice is the main commodity because people depend on this. As a staple food for centuries, Indonesian people have not been able to turn to other sources even though there are many types of tubers and taro that can be used as a substitute for staple food. The extraction process aims to see the contents and other potentials that can be used as a food source. In the Mbote Taro extraction process, this process also helps reduce calcium oxalate levels which can be a cause of itching. Calcium oxalate is also considered as an ingredient that can decrease the absorption of calcium in the body. By eliminating substances that can harm the body, we can get optimal benefits from Mbote Taro.
The process begins with chopping the taro into small pieces, washing it, then leaving it in the sun for 8 minutes to remove the mucus layer. Taro is then put in a sodium bicarbonate solution which is heated to a temperature of 30, 40, 50, an 60°C. The reaction was carried out for 60 minutes and every 20 minutes a sample was taken for analysis of its oxalate content. Furthermore, taro is dried at a temperature of 75°C. The dried taro slices obtained were then mashed and sieved with a sieve. The flour was then analyzed for its oxalate content. Heating taro tubers at 60°C can reduce calcium oxalate levels by 93.1% from the initial level. At this stage, Mbote Taro is safe for consumption and will not cause itching or allergies.
Unfortunately, in agricultural countries, plant like Mbote Taro is often underestimated because people stick to only one source of foods. The extraction process helps people understand that this minor tuber is also beneficial as consumption products.
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