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The dasheen itch factor and approaches to reducing its effect
01.11.2011
The ‘dasheen’ form of taro is a staple food grown in tropical regions all over the world. Although it is nutritionally superior to potato in a number of ways, it contains high levels of oxalates which cause itching when dasheen is handled, and can be dangerous when consumed. This article describes the treatments and options for processing dasheen which can reduce the oxalate levels and result in a variety of safe food products.