Abstract
ABSTRACTTotal oxalate of the sliced petioles of Alocasia macrorhiza was reduced by 41.3% on incubation for 7 days at room temperature (18–23oC). When incubated after mixing with an equal weight of powered sundried fish Esomus danricus for the preparation of a fermented fish paste hentak, oxalate was decreased by 84.4%. This loss was inhibited to a great extent by treatment with antibiotics. Some specific microorganisms grown in this particular medium might play an important role in the destruction of oxalate in the paste.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
