Antinutrients and total cyanide content of taro corms

The purpose of this study was to determine the levels of trypsin inhibitor, phytic acid, oxalic acid, and total cyanide in taro corms. Taro corm samples were obtained from a local oriental grocery store. The corms were cleaned, peeled, freeze-dried, and ground. The resulting freeze-dried powder was used for subsequent analyses. The proximate composition for the taro corms was determined according to AOAC (2000) methods. Trypsin inhibitor activity was analyzed by the TAME method. Phytic acid and oxalic acid were analyzed by AOAC (2000) methods. Total cyanide content was analyzed using a macro diffusion apparatus and the pyridine-barbituric colorimetric method. Taro corm samples contained approximately 71% moisture, 1.66% protein, 0.2% fat, 1.05% ash, 0.63% fiber (ADF), and 25.41% carbohydrate. On fresh weight basis, taro corms used in this study contained 384 trypsin inhibitor unit (TIU)/g, 0.3 mg phytic acid/100g, and 5.88 mg oxalic acid/100g. No cyanide was detected. Trypsin inhibitor activity levels of the taro samples were higher than those published values previously reported, but oxalic acid and cyanide values were lower. Based on the levels of antinutrients and total cyanide found in this study, there is a very little risk of toxicological effects from the consumption of taro corms.