Evaluation of Iron, Zinc, Sodium and Phytate Contents of Commonly Consumed Indigenous Foods in Southwest Nigeria

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dc.contributor.authorOlayiwola, I. O.
dc.contributor.authorOkhiria, Adebimpe O.
dc.date.accessioned2019-10-17T09:04:19Z
dc.date.available2019-10-17T09:04:19Z
dc.date.issued2012
dc.description.abstractThe iron, zinc, sodium and phytate contents of commonly consumed indigenous foods in southwest Nigeria were evaluated. Twelve dishes/foods were selected from the six states that constitute the southwest portion of Nigeria. These foods were obtained through a structured questionnaire that assessed the food ingredients availability, accessibility and affordability. The dishes were prepared in accordance with the recorded food standards of Oguntona and Akinyele, 1995. The food samples were prepared, homogenised, oven dried and grinded for analysis following standards from the Association of Official Analytical Chemist (AOAC). The moisture and mineral contents were determined in compliance with AOAC standard procedures. The phytate content was, however, analysed using Wheeler and Ferrel’s procedure. The results indicated that yam potage (1.9 ± 0.11), ebiripo (1.25 ± 1.00), and eba (1.23 ± 0.01), have high iron values, while fufu appeared relatively low in iron content (0.39+0.02 mg/percent). The zinc levels were significant in pounded yam, ebiripo and pound cocoyam, which measured (3.65 ± 0.03), (2.34 ± 1.01) and (2.30 ± 1.00), respectively. The phytate contents ranged from 0.26-4.61 mg/percent; however, some food roots, pulses and grains were relatively higher in phytate than most vegetables soups and staple foods. Sodium levels were relatively high in roots, such as laafun, eba fufu and ikokore (3.50-5.23 mg/percent).en_US
dc.identifier.citationOlayiwola, I., & Okhiria, A. (2012). Evaluation of iron, zinc, sodium and phytate contents of commonly consumed indigenous foods in Southwest Nigeria. J. Nutr. Food Sci, 2(2).en_US
dc.identifier.uri10.4172/2155-9600.1000169
dc.identifier.urihttp://repository.elizadeuniversity.edu.ng/jspui/handle/20.500.12398/587
dc.language.isoenen_US
dc.publisherJournal of Nutrition & Food Sciencesen_US
dc.subjectMicronutrientsen_US
dc.subjectIndigenous foodsen_US
dc.subjectAntinutrienten_US
dc.subjectNigeriaen_US
dc.titleEvaluation of Iron, Zinc, Sodium and Phytate Contents of Commonly Consumed Indigenous Foods in Southwest Nigeriaen_US
dc.typeArticleen_US
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