An Evaluation of Oxalate Content in Cassava Roots and Sweet Potato Tubers in Areka, Ethiopia


  • Beriso Mieso Buta EIAR, WGARC, Ethiopia



Cassava, oxalate, physicochemical, sweet potato, UV-visible spectrophotometer


Oxalic acid (or its dissociated form oxalate) is a result of protein metabolism and is among the important nutrients in the human diet. Regular consumption of large amounts of food with high oxalate contents over a long period may result in nutrient deficiencies notably calcium and contribute to kidney stone formation. The aim of current research is to determine some physicochemical characteristics as well as the oxalate content of cassava in addition to sweet potato grown in Areka, Ethiopia using titration and UV-visible spectrophotometric methods. The moisture content of dry flour and fresh roots of cassava was found to be 10.33 and 55.27 %, respectively, while the moisture content of dry flour and fresh tuber of sweet potato was 9.07 and 68.47 %, respectively. The ash content of the flour sample of cassava and sweet potato was 3.60 and 4.13 %, respectively. The pH of the flour sample of cassava and sweet potato was 6.23 and 6.13, respectively. Oxalate content determination was done using titration and UV-visible spectrophotometer methods. The oxalate level of samples using the titration method gave 77.66 and 197.90 mg/100g for cassava and sweet potato, respectively. By the UV-visible spectrophotometer, the oxalate content was 151.19 and 153.56 mg/100g  for cassava and sweet potato, respectively. Statistical analysis on the generated data indicated that all physicochemical investigated in this study have significance difference at p≤ 0.05.


Abdollahi, S., et al., Nutritional Status of Patients with Chronic Kidney Disease in Iran: A Narrative Review. Journal of Nutrition and Food Security, 2018. vol. 3, pp. 51-59

Albihn, P., and G. Savage (2001). The effect of cooking on the location and concentration of oxalate in three cultivars of New Zealand‐grown oca (Oxalis tuberosa Mol). Journal of the Science of Food and Agriculture, 81: 1027-1033.

Frossard, E., et al., The challenge of improving soil fertility in yam cropping systems of West Africa: a review. Frontiers in Plant Science, 2019. 8.

Joy, E.-E., et al., Seasonal variations in the chemical and functional properties of starches from local and improved cassava varieties in high rainfall region of Nigeria. Journal of Food, Agriculture, and Environment, 2007. 5: p. 36-42.

Mweta, D., et al., Some properties of starches from cocoyam (Colocasia esculenta) and cassava (Manihot esculenta Crantz.) grown in Malawi. African Journal of Food Science, 2008. 2: p. 102-111.

Motsa, N., A. Modi, and T. Mabhaudhi, Sweet potato (Ipomoea batatas L.) as a drought-tolerant and food security crop. South African Journal of Science, 2015. 111: p. 1-8.

Gebremiche, M., A. Nebiyu, and T.M. Beyene, Estimates of Genetic Components for Yield and Quality of Cassava (Manihot esculenta Crantz) Genotypes at Jimma, Southwest Ethiopia. International Journal of Plant Breeding and Genetics, 2015. 9: p. 1-12.

Takamine, K., M.-M. Ma, and F.O. Ogutu, Chapter 5 - Sweet potato dietary fiber, in Sweet Potato, T.-H. Mu and J. Singh, Editors. 2019, Academic Press. p. 117-148.

Sharma, R., et al., Impact evaluation indicators of an Integrated Pest Management program in vegetable crops in the subtropical region of Jammu and Kashmir, India. Crop Protection, 2015. 67: p. 191-199.

Iwuoha, C.I. and F.A. Kalu, Calcium oxalate, and physicochemical properties of cocoyam (Colocasia esculenta and Xanthosoma sagittifolium) tuber flours as affected by processing. Food Chemistry, 1995. 54(1): p. 61-66.

Kaushal, P., V. Kumar, and H. Sharma, Utilization of taro (Colocasia esculenta): A review. Journal of Food Science and Technology, 2013. 52.

Sanoussi, F., et al., Possibilities of sweet potato [Ipomoea batatas (L.) Lam] value chain upgrading as revealed by the physicochemical composition of ten elites landraces of Benin. AFRICAN JOURNAL OF BIOTECHNOLOGY, 2016. Vol. 15: p. pp. 481-489.

Abera, T., et al., Effect of Processing on Physicochemical Composition and Anti-Nutritional Factors of Cassava (Manihot Esculenta Crantz) Grown in Ethiopia Ijsid International Journal of Science Innovations and Discoveries An International peer Review-Journal for Science. International Journal of Science Innovations and Discoveries, 2013. 5: p. 212-222.

Olatunde, G., et al., Quality attributes of sweet potato flour as influenced by variety, pretreatment, and drying method. Food Science & Nutrition, 2015. 4.

Obueh, H. and K. Ekanah, Comparative Study on the Nutritional and Anti-Nutritional Compositions of Sweet and Bitter Cassava Varieties for Garri Production. Journal of Nutrition and Health Sciences, 2016. 3.

Ekanah, K. and H. Obueh, A study of the oxalate, phytate, and cyanide contents of selected Nigerian foods and diet in Akwa Ibom and Cross River states of Nigeria *a. Journal of Food Science and Technology -Mysore-, 2013. 4: p. 2141-5455.

Durowoju, O. and O. Popoola, Oxalate content of some Nigerian tubers using titrimetric and UV-spectrophotometric methods. Academia Journal of Agricultural Research, 2014. 02.




How to Cite

Buta, B. M. (2020). An Evaluation of Oxalate Content in Cassava Roots and Sweet Potato Tubers in Areka, Ethiopia. Asian Journal of Agriculture and Food Sciences, 8(6).