2009
DOI: 10.1080/15428050903313473
|View full text |Cite
|
Sign up to set email alerts
|

Mineral and Heavy Metal Content of Nigerian Dishes

Abstract: 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 mat… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
1

Citation Types

0
1
0

Year Published

2013
2013
2013
2013

Publication Types

Select...
1

Relationship

1
0

Authors

Journals

citations
Cited by 1 publication
(1 citation statement)
references
References 18 publications
0
1
0
Order By: Relevance
“…(), 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. In view of the above, the present study attempted to determine the total lipid, total triacylglycerol, dietary cholesterol and FFA contents of standardised Nigerian dishes to further bridge the gap and provide detailed information for a more detailed food composition data that nutritionists and dietitians can use effectively when planning menus and calculating dietary intakes of population groups in Nigeria.…”
Section: Introductionmentioning
confidence: 99%
“…(), 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. In view of the above, the present study attempted to determine the total lipid, total triacylglycerol, dietary cholesterol and FFA contents of standardised Nigerian dishes to further bridge the gap and provide detailed information for a more detailed food composition data that nutritionists and dietitians can use effectively when planning menus and calculating dietary intakes of population groups in Nigeria.…”
Section: Introductionmentioning
confidence: 99%