The New Nation - Internet Edition

Jamayet Ali

Mukhi Kochu is a perennial tuberous plant, with large heart shaped leaf-blades and underground corms with a large number of daughter corms, grows both wild and cultivated in almost all districts of Bangladesh. The plant is considered to be a native of south eastern Asia. It grows wild on the banks of streams, ponds and marshes and in moist and shady places. It is also cultivated in India, Srilanka and in all hot countries. Numerous varieties are known differing in the colour of leaf-blades and petioles, and in the size, shape, colour, palatability and nutritive value of tubers. Two principal groups can be differentiated, one with dark purple leaves and petioles, and the other in which these parts are green. The sizes of tubers vary considerably in different varieties, from small roundish ones. In some, the tubers are few in number and nearly of the same size, while in others the number is large and the sizes differ. The flesh of the tubers varies in colour from white, through yellow and orange to red or purple.

Botanical name of Mukhi Kochu is Colocasia esculenta (Linn). It grows on all kinds of soils but thrives best in deep, well-drained, well manured, friable loam. It can also be cultivated in dry regions under irrigation. In soils lacking in fertility or moisture the yield is low, while in poorly drained soils the quality of the tuber is inferior. Bunds of rice fields, ponds and stream are also utilized for raising plants. It is often grown in kitchen gardens under intensive cultivation and irrigation. It can be planted throughout the year, but usual planting period is February-July. The crop is harvested 4-8 months after planting. During this period the field is hoed occasionally to remove weeds. At each hoeing the earth is banked up on either side. Where rainfall is inefficient the field is frequently irrigated. The crop is harvested when the leaves begin to turn yellow. Earlier harvesting yields tender tubers which are good foe edible purposes, but the tubers do not stand storage. The period of harvesting varies for different varieties and in different localities.

The tubers are rich in starch and are used in the same way as potato. It is somewhat sweeter and more easily cooked than potato. The flesh is mealy and possesses a delicate nutty flavour when cooked. Analysis of tubers gave the following values: moisture, 70.0: mineral matter, 1.7: fibre, 1.0: calorie, 116 (energy): protein, 3.0: fat, 0.8: carbohydrate, 24.4 g /100g: calcium, 30; iron, 1.7; phosphorus, 0.14 mg / 100g; carotene, calculated as vitamin A, 40 I.v. / 100g; vitamin B-1, 80 I.v.; and vitamin C ,6 mg / 100g. It is said to be richer in carbohydrates and proteins and nearly one and halftimes more nutritious than potato. Steamed corms, which contain 30 % starch and 3 % sugar, constitute a high energy food. The tuber is reported to be more easily digested than other starchy foods. It is also a good source of calcium and phosphorus (Food Processes and Analyses, Mohammad Yunus, BARC, Dhaka, Wealth Of India, Raw Materials, Vol. 11,310-12)

The tubers are peeled, sliced, cooked and taken with condiments and adjuncts. The central corms are considered to be less mucilaginous than side tubers, and when cooked are somewhat drier, more mealy and richer in flavour than lateral tubers. A slightly

fermented, thin pasty preparation, called poi, is prepared in Hawaii from the corms and is very popular. Poi can be made into cakes, baked or toasted, is easily digestible, and is given to invalids. Large sized tubers can be made into chips crisps. Young leaves and stalks are edible and can be cooked and used like spinach or sag. They are cooked in the same way as other greens, but a pinch of baking soda is added to remove the acridity which increases with age. Leaves which are unopened or just about to open are more satisfactory than older leaves. All parts of the plant show an acridity which is attributed to the presence in the tissues of needle shaped crystals or raphides of calcium oxalate. The irritation is mainly due to mechanical action of the crystals on the tissues, and the acridity is removed by boiling and by the addition of baking soda.

Medicinal Properties: The pressed juice of the petioles is styptic, and may be used to arrest arterial haemorrhage. It is sometimes used in carache and otorrhoea, and also as an external stimulant and rubefacient. The juice expressed from the leaf stalks is used with salt as an absorbent in cases of inflamed glands and buboes. The juice of the corm is used in cases of alopaecia. Internally, it acts as a laxative, and is used in cases of piles and congestion of the portal system, also as an antidote to the stings of wasps and other insects. The corm is used by the Mundas as a remedy for bodyache. The juice of the corm has no value in the symptomatic treatment of scorpion-sting (Indian Medicinal Plants, K. Kirtikar & B.D. Basu, 2614-15)

Medicine: The pressed juice of the petioles is styptic, and may be used to arrest arterial hoemorrhage. Dr. Bholanath Bose reports very highly in favour of this property, and states that the wound heals by first intention after its application. (Pharm. Ind.) It is sometimes used in emache and otorrhoea, and also as an external stimulant and rubefacient by the natives.

Special Opinions: "The juice expressed from the leaf stalks of the black species is used with salt as an absorbent in cases of inflamed glands and buboes. The juice of the com of this species is used in case of alopecia. Internally, it acts as a laxative, and is used in cases of piles and congestion of the portal s6ystem, also as an antidote to the stings of wasps and other insects" (Surgeon J. H. Thornton, Monghyr). "I have seen remarkable instances of its styptic properties Guice); if applied to fresh and clear wounds, it enables the tissues to unite by first intention within a few hours" (Surgeon D. Basu, Furridpore) (Dictionary of the Economic Products of India, Vol. II, 510)

Properties and Uses : various parts of the plant are used in atrophy, emaciation or cachexy, wounds consumption, dry cough, bronchitis and anthrax. Ethanolic extract of corms is hypotensive. Juice of leaves and roots is used in tumours ulcerated polyp, cancher of nose and warts.

Leaves and raw corms cause severe irritation in the mouth. Juice of the leaf petioles is used as a styptic or astringent, stimulant and rubefacient and also in athlete's foot. Corm juice is trypsin inhibitor and also used in alopecia and scorpion sting. Leaf sterols produce hypocholesterolemic effect in mice. (Medicinal Plants of Bangladesh, Second Edition, Abdul Ghani, 180)