The effects of cooking on oxalate content in Malaysian soy-based dishes: Comparisons with raw soy products

Ghazaleh Shimi, . and Hasnah Haron, . The effects of cooking on oxalate content in Malaysian soy-based dishes: Comparisons with raw soy products. pp. 2019-2024. ISSN 22317546

The advantage of cooking cannot be summarized just as the better food digestion. Some investigations showed the effect of cooking on reduction of food anti-nutrients such as oxalate. This study was aimed to determine the effect of cooking on oxalate content and its negative effects on calcium availability in eight Malaysian soy-based dishes. Since there is few data which examined the effects of cooking on food oxalate content globally thus this study was designed as the first in Malaysia. Oxalate in this research was analyzed by using enzymatic methods while calcium content was determined by using Atomic Absorption Spectrophotometer. The oxalate concentration was in the range of 6.43-19.40 mg/100 g for whole cooked samples 9.03-11.90 mg/100 g for raw soy products and 4.36-7.99 mg/100 g for cooked ones. There were 5 out of 12 samples containing oxalate which was significantly lower (p 0.05) in cooked products compared to the raw ones. The rest of the samples were also lower in oxalate but not significantly different (p 0.05). Oxalate in raw/cooked fermented soy products (tempeh) was slightly lower compared to the non-fermented ones. However there was no significant difference (p 0.05) in oxalate amount between fermented and non-fermented soy products. As Oxalate/Calcium ratio was below 1 oxalate did not have an effect on availability of calcium in the studied samples. Optimal cooking and food processing might be effective in reducing oxalate content in soy products. There is a need for more investigations about the effect of cooking on soy products to confirm the present results.

Full text available from: Official URL: http://ifrj.upm.edu.my/21%20(05)%202014/54%20IFRJ%...

Abstract

The advantage of cooking cannot be summarized just as the better food digestion. Some investigations showed the effect of cooking on reduction of food anti-nutrients such as oxalate. This study was aimed to determine the effect of cooking on oxalate content and its negative effects on calcium availability in eight Malaysian soy-based dishes. Since there is few data which examined the effects of cooking on food oxalate content globally thus this study was designed as the first in Malaysia. Oxalate in this research was analyzed by using enzymatic methods while calcium content was determined by using Atomic Absorption Spectrophotometer. The oxalate concentration was in the range of 6.43-19.40 mg/100 g for whole cooked samples 9.03-11.90 mg/100 g for raw soy products and 4.36-7.99 mg/100 g for cooked ones. There were 5 out of 12 samples containing oxalate which was significantly lower (p 0.05) in cooked products compared to the raw ones. The rest of the samples were also lower in oxalate but not significantly different (p 0.05). Oxalate in raw/cooked fermented soy products (tempeh) was slightly lower compared to the non-fermented ones. However there was no significant difference (p 0.05) in oxalate amount between fermented and non-fermented soy products. As Oxalate/Calcium ratio was below 1 oxalate did not have an effect on availability of calcium in the studied samples. Optimal cooking and food processing might be effective in reducing oxalate content in soy products. There is a need for more investigations about the effect of cooking on soy products to confirm the present results.

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Item Type:	Article
AGROVOC Term:	Soyfoods
AGROVOC Term:	Soybean products
AGROVOC Term:	Cooking
AGROVOC Term:	Oxalates
AGROVOC Term:	Digestion
AGROVOC Term:	Nutrients
AGROVOC Term:	Calcium
AGROVOC Term:	Enzymatic analysis
AGROVOC Term:	Spectrophotometers
AGROVOC Term:	Fermentation
Geographical Term:	Malaysia
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	26 Apr 2025 15:54
URI:	http://webagris.upm.edu.my/id/eprint/21897

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