Iron, zinc, copper and phytate content of standardized Nigerian dishes

Onabanjo, Oluseye Olusegun; Oguntona, C. R. B.

doi:10.1016/s0889-1575(03)00063-2

Cited by 23 publications

(20 citation statements)

References 14 publications

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“…The mean iron contents ranged from 5.4 to 28.6 mg/100 g DM. Dishes such as lasopy legioma or anandrano had iron contents comparable with those of sauces made with green-leafy vegetables in Nigeria (sorrel, baobab, spinach) or in Cameroon (cassava, amaranth) (Onabanjo and Oguntona 2003;Ponka et al 2006). When meat was added to the dish, the mineral contents were not the highest indicating that the parts of animal used were not of high nutritional value.…”

Section: Ash Potassium Iron and Zinc Contentsmentioning

confidence: 91%

“…When meat was added to the dish, the mineral contents were not the highest indicating that the parts of animal used were not of high nutritional value. Mean zinc contents ranged from 1.1 to 5.1 mg/100 g DM as in other African leaf sauces (sorrel, baobab, spinach, amaranths, beans) (Onabanjo and Oguntona 2003;Ponka et al 2006;Avallone et al 2008). Ravitoto had significantly higher iron and zinc contents than the other dishes; indeed, cassava leaves are known to be good sources of iron in Africa (West et al 1988).…”

Section: Ash Potassium Iron and Zinc Contentsmentioning

confidence: 96%

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Recipes and nutritional value of dishes prepared from green-leafy vegetables in an urban district of Antananarivo (Madagascar)

Randrianatoandro

Avallone

Picq

et al. 2010

International Journal of Food Sciences and Nutrition

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The recipes of 50 multi-ingredient dishes consumed by the population in an urban district were noted down. The nutritional value was determined as well as the cook value of the dishes in order to evaluate the severity of the thermal treatment. The recipes were simple and involved steps such as boiling, mixing, and cutting. Fibre contents were rather low except when the leaf stems were included. All the dishes had very high beta-carotene content (15.8-25.0 mg/100 g dry matter) and retinol activity equivalent (RAE) (1.3-2.3 mg RAE/100 g dry matter) because of the high proportion of fresh leafy vegetables (from 41.2% to 58.8% of the total dry matter of the ingredients). When meat was added to the preparation, the micronutrient content (iron, zinc, and retinol) was not increased significantly. In three dishes, a positive correlation was found between the thermal treatment severity and the 13-cis-beta-carotene amount.

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Section: Ash Potassium Iron and Zinc Contentsmentioning

confidence: 91%

Section: Ash Potassium Iron and Zinc Contentsmentioning

confidence: 96%

Recipes and nutritional value of dishes prepared from green-leafy vegetables in an urban district of Antananarivo (Madagascar)

Randrianatoandro

Avallone

Picq

et al. 2010

International Journal of Food Sciences and Nutrition

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“…Although, Oguntona et al . (), Onabanjo & Oguntona () and Onabanjo et al . (, ) quantified the proximate, minerals (macro and micro) and phytate and vitamin contents of some standardised Nigerian dishes, there is still a dearth of information especially on the lipid profile of these major Nigerian dishes.…”

Section: Introductionmentioning

confidence: 90%

Lipid composition of some commonly consumed traditional Nigerian dishes

Onabanjo

Sanni

Afolabi

et al. 2013

J Human Nutrition Diet

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“…The foods analyzed are described in Onabanjo and Oguntona (2003). Information on cooking procedures and on the ingredients and their quantities were collected based on the recipes standardization works of C. R. B.…”

Section: Dishes and Their Preparationsmentioning

confidence: 99%

“…However, there is little or no information regarding the mineral composition of some of these foods as consumed. Food composition data on cooked foods in these regions are scarce and a majority have relied on the food composition compilation on Nigerian foods by Akinyele and Oguntona (1995) and Onabanjo and Oguntona (2003). Although in Nigerian, composition tables were published (C. R. B.…”

Section: Introductionmentioning

confidence: 99%

Mineral and Heavy Metal Content of Nigerian Dishes

Onabanjo

Akinyemi

Sanni

et al. 2009

Journal of Culinary Science & Technology

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The purpose of the study was to determine the mineral and heavy metal composition of twenty standardized dishes commonly consumed in Nigeria. Twenty standardized dishes more frequently consumed were cooked in triplicate and their major elements (Ca, Mg, Na, K, P) and trace elements (Se, Mn, Pb, Cd) content were analyzed using atomic absorption spectrophotometry by standard methods of the Association of Official Analytical Chemists (AOAC, 2005). Dry weights varied from 18.33 ± 0.20 to 63.77 ± 0.30% fresh matter. Calcium, phosphorus, magnesium, selenium, and potassium contents expressed in mg/100 g ranged from 45.96 ± 0.33 to 421.94 ± 0.56, 20.56 ± 0.64 to 309.77 ± 2.89, 38.34 ± 0.81 to 270.32 ± 4.21, 0.01 ± 0.01 to 0.45 ± 0.01, and 413.17 ± 0.63 to 654.21 ± 4.87 mg/100 g, respectively. Their sodium, manganese, lead, and cadmium contents were between 16.86 ± 0.28 and 67.54 ± 2.10 mg/100 g, 0.03 ± 0.01 and 0.22 ± 0.02 mg/100 g, 0.03 ± 0.01 and 0.65 ± 0.05, and 0.01 ± 0.01 and 0.28 ± 0.01 mg/ 100 g, respectively. There were statistically significant (p £ 0.5) differences in the mean values of all the parameters determined. Most of these recipes could adequately contribute to dietary minerals intake in most of the recipes.

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Iron, zinc, copper and phytate content of standardized Nigerian dishes

Cited by 23 publications

References 14 publications

Recipes and nutritional value of dishes prepared from green-leafy vegetables in an urban district of Antananarivo (Madagascar)

Recipes and nutritional value of dishes prepared from green-leafy vegetables in an urban district of Antananarivo (Madagascar)

Lipid composition of some commonly consumed traditional Nigerian dishes

Mineral and Heavy Metal Content of Nigerian Dishes

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