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.
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