The Content and Bioavailability of Mineral Nutrients of Selected Wild and Traditional Edible Plants as Affected by Household Preparation Methods Practiced by Local Community in Benishangul Gumuz Regional State, Ethiopia

Abstract

Edible parts of some wild and traditional vegetables used by the Gumuz community, namely, Portulaca quadrifida, Dioscorea abyssinica, Abelmoschus esculentus, and Oxytenanthera abyssinica, were evaluated for their minerals composition and bioavailability. Mineral elements, namely, Ca, Fe, Zn, and Cu, were analyzed using Shimadzu atomic absorption spectrophotometer. Effects of household processing practices on the levels of mineral elements were evaluated and the bioavailability was predicted using antinutrient-mineral molar ratios. Fe, Zn, Ca, Cu, P, Na, and K level in raw edible portions ranged in (0.64 ± 0.02–27.0 ± 6.24), (0.46 ± 0.02–0.85 ± 0.02), (24.49 ± 1.2–131.7 ± 8.3), (0.11 ± 0.01–0.46 ± 0.04), (39.13 ± 0.34–57.27 ± 0.94), (7.34 ± 0.42–20.42 ± 1.31), and (184.4 ± 1.31–816.3 ± 11.731) mg/100 g FW, respectively. Although statistically significant losses in minerals as a result of household preparation practices were observed, the amount of nutrients retained could be valuable especially in communities that have limited alternative sources of these micronutrients. The predicted minerals' bioavailability shows adequacy in terms of calcium and zinc but not iron.

A comparative assessment of nutrients and anti-nutrients contents of varieties of fried yam (<i>Dioscorea specie</i>) commonly consumed in Nigeria

“…The variations observed in the amount of calcium (9 to 13.7 mg/100g), potassium (383 to 683 mg/100g), iron (0.3 to 0.5 mg/100g) and magnesium (11.3 to 16.3 mg/100g) among the fried yam samples studied could be as a result of possible differences in varieties of yams studied as well as their cultivation conditions. Previous studies (Chandrasekara and Kumar, 2016;Hailu and Addis, 2016;Adepoju, 2012;Udensi et al 2008 and2010;Shajeela et al 2011;Akin-Idowu et al 2009) have shown similar trends of variation in minerals content of raw and processed yam varieties.…”

Provitamin A Carotenoids, Tocopherols, Ascorbic Acid and Minerals in Indigenous Leafy Vegetables from Tanzania

“…ILVs grow as weeds in the wild or in cultivated areas, but have also been domesticated through semi-cultivation or cultivation [6]. In addition, ILVs thrive with minimal care, are inexpensive, easily accessible, easy to cook, and could play an important role in ensuring micronutrient supply [3,7,8,9,10]. ILVs with high concentrations of provitamin A carotenoids and iron could essentially contribute in the reduction of vitamin A and iron deficiencies in rural areas where the diet is low in animal source foods [11].…”

Dioscorea spp. (A Wild Edible Tuber): A Study on Its Ethnopharmacological Potential and Traditional Use by the Local People of Similipal Biosphere Reserve, India

“…Such nonconventional sources are directly related to biodiversity. Nature provides numerous wild edible-medicinal products, such as leaves, flowers, fruits, nuts, berries, stems, roots, and tubers (Chandrasekara and Kumar, 2016 ; Geng et al, 2016 ; Hailu and Addis, 2016 ; Keservani et al, 2016 ). Among these, roots and tubers come under the minor wild crops, having very less scientific documentation, although they play important roles to fight against food scarcity.…”