Potassium, sodium, calcium and magnesium levels of commonly consumed foods and estimates of dietary intakes of selected Nigerian adults

Shokunbi, Olutayo S.; Adepoju, Oladejo Thomas; Ramaite, Isaiah D. I.; Shokunbi, Oluwatosin; Mojapelo, Paul Eanas Lesedi; Akinyele, Isaac Olaolu

doi:10.1016/j.heliyon.2023.e13729

Cited by 3 publications

(3 citation statements)

References 33 publications

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“…Sodium deficiency can lead to serious neurological problems, even coma, as well as heart, kidney, liver and hormonal disorders and water retention problems. The main health effect of a diet high in sodium is high blood pressure, which increases the risk of cardiovascular disease, gastric cancer, obesity, osteoporosis and kidney disease [ 60 ]. The results in Table 2 show that A. parkii (1.52%) and P. quadrifilis (0.23%) had the higher and lower content in potassium respectively.…”

Section: Resultsmentioning

confidence: 99%

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Assessment of cooking methods and freezing on the nutritional value and health risks of heavy metals in four fish species consumed in Douala, Cameroon

Jules Christophe,

Marlène,

Valery Jean François

et al. 2024

Heliyon

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Section: Resultsmentioning

confidence: 99%

“…Excess potassium in the blood can cause life-threatening changes in heart rhythm. Insufficient potassium intake can lead to muscle weakness, paralysis and respiratory failure [ 60 ] . The Na/K ratio is a good indicator for the prevention or treatment of hypertension and cardiovascular disease [ 59 ] .…”

Section: Resultsmentioning

confidence: 99%

Assessment of cooking methods and freezing on the nutritional value and health risks of heavy metals in four fish species consumed in Douala, Cameroon

Jules Christophe,

Marlène,

Valery Jean François

et al. 2024

Heliyon

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“…Pecan nut magnesium content (110.7 mg/100 g DW) was the highest compared to other nuts. Magnesium is essential for the healthy operation of the heart, bones, muscles, and nerves, among other vital organs [29,30]. It also maintains a strong immune system, stabilizes heartbeat, helps maintain proper nerve and muscle function, and keeps bones strong [31].…”

Section: Macro-nutrientsmentioning

confidence: 99%

A comparative analysis of the biochemical constituents and nutritional role of the Wild Sour Plum (Ximenia caffra) nut with commercial nuts for potential commercialisation

Maluleke,

Lekhuleni,

Moreroa

2024

Discov Food

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The Sustainable Development Goals (SDGs) promote universal access to safe, nutritious food. Thus, the “Zero Hunger” campaign's sustainable efforts to eliminate hunger, by encouraging the cultivation and use of underutilised crops and their value-added products, can improve food systems and community development. Wild sour plum (Ximeniacaffra subs caffra) nuts, an Oleaceae fruit crop native to the Lowveld of Southern Africa, are an underappreciated value-added commodity. In large or small amounts, nuts provide vital nutrients for human consumption. The biochemical components profile of wild sour plum nuts was compared to different commercial nuts to determine their potential role in human nutrition. Wild sour plum, pecan, and macadamia nuts were sampled, each having 24 samples. These samples were tested for various biochemical constituents including total fat and calcium. The study found that pecan nuts and macadamia nuts were superior compared to other nuts, with regards to total fat and calcium content, pecan nuts containing a total fat content of 11.7 g per 100 g dry weight (g/100 g DW), and macadamia nuts containing a total calcium content of 70.5 mg per hundred gram dry weight (mg/100 g DW). The study found that wild sour plum nuts could potentially provide enough nutrients to fulfill the nutritional recommended daily intake for humans. Thus, wild sour plum nuts may be important in human diets, provided crop production is done properly, which includes irrigation, fertilisation, and temperature management of the crop.

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Microbiological and physicochemical characterization of a traditionally fermented corn product: "Champús"

Lopez-Cadena,

Valencia-Garcia,

Restrepo-Escobar

2023

Vitae

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Background: Many native fermented foods in Latin America are made by indigenous communities through processes that preserve their traditions. Among these products is champús, a fermented drink or dessert native to Colombia, Ecuador, and Peru. It has a characteristic flavor between sweet and sour with a low alcohol content, is made from cereals such as corn, wheat, or a mixture of these, and can include fruits and spices.Objectives: This research evaluated the microbiological, physicochemical, and sensory quality characteristics of champús to revalue the consumption of traditional foods.Methods: For this purpose, the microbiological safety criteria, fermenting microorganisms, and physicochemical and sensory parameters were evaluated for two batches of champús prepared by five producers and taking samples at different stages. Results: It was found that the average temperature and relative humidity for processing were between 16.5 ± 2.56 °C and 61.6 ± 9.14 %, respectively, and the products exceeded microbiological criteria such as total coliforms and some microbiological criteria forEscherichia coli and Staphylococcus aureus. There was also a high prevalence of lactic acid bacteria and yeasts throughout the process, with the occurrence of the genera Weissella, Leuconostoc, and Lactobacillus. The presence of organic acids (lactic, acetic, and propionic) and ethanol was evidenced. Champús seems to be a source of calcium, phosphorus, and free amino acids. Conclusions: This information provides a basis to propose improvement plans for small producers and, at the same time, to conduct more detailed studies on the native microbiota of champús.

show abstract

Potassium, sodium, calcium and magnesium levels of commonly consumed foods and estimates of dietary intakes of selected Nigerian adults

Cited by 3 publications

References 33 publications

Assessment of cooking methods and freezing on the nutritional value and health risks of heavy metals in four fish species consumed in Douala, Cameroon

Assessment of cooking methods and freezing on the nutritional value and health risks of heavy metals in four fish species consumed in Douala, Cameroon

A comparative analysis of the biochemical constituents and nutritional role of the Wild Sour Plum (Ximenia caffra) nut with commercial nuts for potential commercialisation

Microbiological and physicochemical characterization of a traditionally fermented corn product: "Champús"

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