Green leafy vegetables (GLVs) are a potential source of iron to combat iron deficiency in iron deficient population. The aim of this study was to determine the bioavailability of iron in seven species of leafy vegetab...Green leafy vegetables (GLVs) are a potential source of iron to combat iron deficiency in iron deficient population. The aim of this study was to determine the bioavailability of iron in seven species of leafy vegetables (Solanumscrabrun, Venonia amygdalina, Cucurbita maxima, Amarathus hybridus, Colococia esculenta, Solanum macrocarpon and Telfairia occidentalis) consumed in Bamenda, Cameroon. A survey was carried out in 70 households in Bamenda, Cameroon to determine methods of preparation of these green leafy vegetables. Iron, antinutrients and vitamin C levels were determined using standard methods and the bioavailability of iron was determined using an in vitro dialys ability method. The vegetables used for the study were cooked with the addition of tomatoes, peanuts, melon seeds and soybean seeds. The loss of iron in GLVs was as a result of dilution caused by addition of the principal ingredients. The V. amygdalina cooked with soybean contained the highest level of iron (128.28 mg/100g). The S. scrabrum cooked with tomatoes had the highest Total phenolic coumponds of 0.91 g/100g;the C. esculenta recorded the highest with values ranging between 0.14 - 0.35 g/100g;the C. maxima cooked with soybean recorded the highest oxalate level (6.46 g/100g);and the vegetables cooked with melon seeds recording the highest in phytatelevels (70 - 1.63 g/100g). Vitamin C levels were highest in the S. macrocarpon cooked with tomatoes (199.96 mg/100g). Iron bioavailability was highest in A. hybridus cooked with tomatoes (28.09%). The iron bioavailability negatively correlated with phytates and positively with vitamin C. GLV consumed in Bamenda are good sources of iron whose bioavailability can be improved by using tomatoes in cooking.展开更多
The value of the native potato varieties grown in Argentinean northwest lies both in their fundamental role as a source of food for the population and in their potential for the development of new products. The aim of...The value of the native potato varieties grown in Argentinean northwest lies both in their fundamental role as a source of food for the population and in their potential for the development of new products. The aim of this work was to study the changes produced by two common cooking processes (boiling and frying) on the nutritional, textural and functional characteristics of five Andean potatoes varieties. The cooking process (boiling) does not significantly affect the composition of potatoes, but there are losses of vitamin C;a greater loss was observed when they were boiled shelled. In frying potatoes vitamin C is completely destroyed. Resistant starch values between 0.90 and 4.58 g/100g of potato were found for raw Andean varieties;they decreased during the cooking process (boiled) (0.15 to 0.54 g/100g of potato) and increased again to be stored for 48 h at 4°C (0.73 - 1.88 g/100g of potato). The frying process produced an increment in energy value between 92% and 148% according to variety. Regarding to the fracture strength and hardness, no significant differences were observed between the Andean varieties and the control (Spunta) at the initial or final stages, but there were differences during the intermediate stages.展开更多
文摘Green leafy vegetables (GLVs) are a potential source of iron to combat iron deficiency in iron deficient population. The aim of this study was to determine the bioavailability of iron in seven species of leafy vegetables (Solanumscrabrun, Venonia amygdalina, Cucurbita maxima, Amarathus hybridus, Colococia esculenta, Solanum macrocarpon and Telfairia occidentalis) consumed in Bamenda, Cameroon. A survey was carried out in 70 households in Bamenda, Cameroon to determine methods of preparation of these green leafy vegetables. Iron, antinutrients and vitamin C levels were determined using standard methods and the bioavailability of iron was determined using an in vitro dialys ability method. The vegetables used for the study were cooked with the addition of tomatoes, peanuts, melon seeds and soybean seeds. The loss of iron in GLVs was as a result of dilution caused by addition of the principal ingredients. The V. amygdalina cooked with soybean contained the highest level of iron (128.28 mg/100g). The S. scrabrum cooked with tomatoes had the highest Total phenolic coumponds of 0.91 g/100g;the C. esculenta recorded the highest with values ranging between 0.14 - 0.35 g/100g;the C. maxima cooked with soybean recorded the highest oxalate level (6.46 g/100g);and the vegetables cooked with melon seeds recording the highest in phytatelevels (70 - 1.63 g/100g). Vitamin C levels were highest in the S. macrocarpon cooked with tomatoes (199.96 mg/100g). Iron bioavailability was highest in A. hybridus cooked with tomatoes (28.09%). The iron bioavailability negatively correlated with phytates and positively with vitamin C. GLV consumed in Bamenda are good sources of iron whose bioavailability can be improved by using tomatoes in cooking.
文摘The value of the native potato varieties grown in Argentinean northwest lies both in their fundamental role as a source of food for the population and in their potential for the development of new products. The aim of this work was to study the changes produced by two common cooking processes (boiling and frying) on the nutritional, textural and functional characteristics of five Andean potatoes varieties. The cooking process (boiling) does not significantly affect the composition of potatoes, but there are losses of vitamin C;a greater loss was observed when they were boiled shelled. In frying potatoes vitamin C is completely destroyed. Resistant starch values between 0.90 and 4.58 g/100g of potato were found for raw Andean varieties;they decreased during the cooking process (boiled) (0.15 to 0.54 g/100g of potato) and increased again to be stored for 48 h at 4°C (0.73 - 1.88 g/100g of potato). The frying process produced an increment in energy value between 92% and 148% according to variety. Regarding to the fracture strength and hardness, no significant differences were observed between the Andean varieties and the control (Spunta) at the initial or final stages, but there were differences during the intermediate stages.
