Sodium and potassium content of two cultivars of white yam (Dioscorea rotundata) and their source soils

Bonire, J. J.; Jalil, N. S. Neelam; Lori, Joseph A.

doi:10.1002/jsfa.2740530215

Cited by 24 publications

(18 citation statements)

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“…Phosphorus was determined using the vanadomolybdate colorimetric method [15]. Calcium, magnesium, iron, zinc, copper, and selenium were determined spectrophotometrically using a Buck 200 atomic absorption spectrophotometer (Buck Scientific, Norwalk, Conn., USA) [16] and compared with the absorption of standard solutions of these minerals.…”

Section: Methodsmentioning

confidence: 99%

Nutrient Composition of Cirina forda (Westwood)-Enriched Complementary Foods

Adepoju

Daboh²

2013

Ann Nutr Metab

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Background/Aims: Dried Cirina forda (Westwood) larva is widely marketed, cheap, and commonly consumed in Southwestern Nigeria. Its powder was used in enriching two commonly used complementary food staples (maize and sorghum) as a source of protein and essential micronutrients in complementary foods for infants and young children. Methods: Samples of soaked and dried sorghum and maize flours and C. forda powder were prepared, and C. forda powder was added to the dried soaked maize and sorghum flours at 5, 10, and 15% (w/w) inclusion levels and analyzed for proximate, mineral, and antinutrient compositions using standard methods of AOAC. Results: One hundred grams of C. forda larva contained 52.6 g of protein, 16.8 g of lipids, 2.6 g of ash, 268.67 mg of calcium, 5.64 mg of iron, and 15.00 mg of zinc, and yielded 458.40 kcal energy with 4.40 mg of trypsin inhibitor. Sorghum and maize flours contained 9.2 and 8.3 g of protein, respectively. Addition of C. forda at 5, 10, and 15% levels to fermented sorghum and maize flours significantly increased both micro- and macronutrients of the complementary foods (p < 0.05), and the nutrient density and trypsin inhibitor increased with the inclusion level (p < 0.05). Conclusion: The trypsin inhibitor level was very low and cannot cause protein malabsorption. C. forda can serve as a good source of nutrients such as protein, fat, calcium, phosphorus, iron, and zinc in formulating nutrient-dense complementary foods.

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Section: Methodsmentioning

confidence: 99%

Nutrient Composition of Cirina forda (Westwood)-Enriched Complementary Foods

Adepoju

Daboh²

2013

Ann Nutr Metab

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“…The light-brown powder can be prepared with boiling water to create a thick brown starchy paste known as amala which is consumed with local soups and sauces. Okaka and Anayekwu (1990) evaluated the production and quality of dry yam snack and found that frying temperature affect the colour of the yam chips, while Bonire et al (1990) reported only the sodium and potassium content of two cultivars of white yam. The Food Basket Foundation International (FBFI) in one of its publication series compiled the nutrient composition of commonly eaten foods in Nigeria in their raw, processed and prepared forms, and provided information on nutrient and energy content of water yam (Dioscorea alata) (FBF Publication Series, 1995), but no information was available on white yam, which is most commonly eaten in Nigeria.…”

Section: Introductionmentioning

confidence: 99%

Effects of processing methods on nutrient retention and contribution of white yam (Dioscorea rotundata) products to nutritional intake of Nigerians

Adepoju¹,

Thomas²

2012

Afr. J. Food Sci.

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Consumption of indigenous foods is being encouraged globally as a means of meeting dietary needs of people. Yam products constitute staple source of energy to many Nigerians but little is documented on their nutrient composition. This study was carried out to determine the effects of processing methods on nutrient retention and possible contribution of some diets prepared from yam to nutrient intake of consumers. Fresh yam tubers were purchased from Sango market in Ibadan, peeled and cut into small pieces, then divided to eight portions. One portion was treated as raw sample while others were processed into roasted, fried, boiled, pounded yam (two samples), amala and porridge. All samples were analysed for proximate, energy and mineral composition using standard methods of AOAC and atomic absorption spectrophotometric methods. Raw yam was very low in crude protein (2.3 g), lipid (0.8 g), and fibre (1.4 g) moderate in ash (3.4 g), iron (4.1 mg) and zinc (5.6 mg), high in carbohydrates (33.3 g), energy (369.6 kcal), sodium (580 mg) and potassium (470 mg) /100 g edible portion. Roasting and frying brought significant improvement on crude protein, lipid and energy content of the products (p<0.05). Boiling yam caused significant reduction in all nutrient content except fibre, while boiling and pounding yam significantly improved its crude lipid, ash and energy content (p<0.05). Frying and using water for boiling yam in pounded yam preparation brought significant retention of nutrients in yam. Processing yam to amala and porridge resulted in significant improvement in nutrient content of the diets. Diets from yam can serve as good source of energy and minerals, and their 100 g portion can contribute between 12.4 to 20.9% gross energy, 11.0 to 46.0% iron and 17.3 to 48.7% zinc to recommended dietary allowances (RDAs) of consumers.

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“…The ash was cooled to room temperature in a desiccator and was dissolved in 10% hydrochloric acid (10 mL), filtered and diluted to 100 mL volume with distilled water. From the digest, various elements were determined; Na and K were measured by the use of Jenway digital flame photometer as described by [14]. Ca, Mg, Fe, Cu, and Zn were measured using atomic absorption spectrophotometer (AAS 969 Bulk Scientific VGP 210) in accordance with [9] and compared with absorption of standards of the elements.…”

Section: Mineral Analysismentioning

confidence: 99%

Wood by-Product as Storage Material for Post-Harvest Management of Tomato (Solanum lycopersicum L.) at Breaker Stage

Lawal

Akande

Adebayo

et al. 2019

JSRR

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The study evaluated the effect of wood by-product on the storability of fresh breaker tomato. The samples (Kerewa variety) were harvested, cooled by aeration and divided into three lots (B0=control; B1=1: 1, tomato: wood by-product; B2=1: 2, tomato: wood by-product). They were kept in uniformly sized paper carton (170 mm×120 mm×140 mm) on the shelf for 28 days. The organoleptic properties of the stored tomatoes were assessed on 5-point hedonic scale, as well as the physicochemical properties (moisture, pH, acidity, and soluble solids), carotenoids, vitamin C content and mineral analysis. Result showed that; B1 and B2 were significantly (p<0.05) higher than control in colour, appearance and overall acceptability while no significant (p<0.05) difference was observed between B1 and the control in firmness and odour. Weight or moisture loss (%) and decay incidence were higher in control than both B1 and B2. Moisture content (MC) reduced significantly (p<0.05) in sample B2 while no significant (p>0.05) difference was observed in control and B1 after 28 days storage. The pH of B1 was significantly (p<0.05) lower than B2 and the control but the β-carotene and vitamin C of B1 was significantly (p<0.05) higher than B2 and control. Wood by-product had shown some potentials for post-harvest handling of fresh breaker tomato most especially when used at ratio 1: 1 (w/w %).

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Sodium and potassium content of two cultivars of white yam (Dioscorea rotundata) and their source soils

Cited by 24 publications

References 1 publication

Nutrient Composition of <b><i>Cirina forda</i></b> (Westwood)-Enriched Complementary Foods

Nutrient Composition of <b><i>Cirina forda</i></b> (Westwood)-Enriched Complementary Foods

Effects of processing methods on nutrient retention and contribution of white yam (Dioscorea rotundata) products to nutritional intake of Nigerians

Wood by-Product as Storage Material for Post-Harvest Management of Tomato (Solanum lycopersicum L.) at Breaker Stage

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