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Publication Type
Journal Article
Author, Analytic
Dilworth, L. L. ; Omoruyi, F. O. ; Asemota, H. N.
Author Affiliation, Ana.
n/a
Article Title
In vitro availability of some essential minerals in commonly eaten processed and unprocessed Caribbean tuber crops
Medium Designator
n/a
Connective Phrase
n/a
Journal Title
Biometals
Translated Title
n/a
Reprint Status
n/a
Date of Publication
2007
Volume ID
20
Issue ID
1
Page(s)
37-42
Language
eng
Connective Phrase
n/a
Location/URL
n/a
ISSN
0966-0844 (Print)
Notes
n/a
Abstract
The levels of three essential minerals Ca, Fe and Mg and the extent of their availability were assessed in four commonly eaten Caribbean tuber crops [dasheen (Xanthosoma spp.), Irish potato (Solanum tuberosum), sweet potato (Ipomoea batatas) and yellow yam (Dioscorea cayenensis)] in their processed and unprocessed states. Calcium was highest in cooked dasheen (5150+/-50 mg/kg) while Magnesium was highest in uncooked Irish potato (3600+/-200 mg/kg). There was no significant loss of calcium from the food samples upon cooking. All the uncooked food samples displayed higher levels minerals assessed compared to the cooked samples except for cooked Irish potato that recorded the level of iron (182.25+/-8.75 mg/kg). Availability of these minerals in the cooked and uncooked tubers crops upon digestion also showed a similar pattern. In conclusion, the consumption of these tuber crops in the Caribbean may not be responsible for the reported cases of iron deficiency in the region. However, the availability of minerals from these tuber crops when consumed with other foods (the usual practice in the Caribbean) needs further investigation.....
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