Proximate, mineral and phytate profiles of some selected spices foundin Nigeria
2005
Adeyeye, E.I.,University of Ado-Ekiti (Nigeria). Chemistry Dept.)Fagbohun, E.D
The proximate, mineral and phytate (phy) compositions, as well as thecalculations for fatty acid, metabolisable energy, phy:Zn, Ca:phy and [Ca][phy]/[Zn] were determined in 13 spices (S11 - S23) used as seasoningagents in Nigeria. The mean values of various parameters for proximatecomposition (g/100 g) were: moisture (3.61 plus minus 3.56), dry matter(96.39 plus minus 3.56), crude fat (5.46 plus minus 10.02), crude fibre (27.0plus minus 17.34), crude protein (13.78 plus minus 9.84), ash (4.57 plusminus 2.22) and carbohydrates (45.58 plus minus 22.25). Fatty acids werenoted to be 4.37 plus minus 8.02 (g/100 g) and energy was 1211.23 plusminus 317.64 (kJ/100 g). Significant differences (P less than 0.05) existedin moisture, dry matter, fat, fibre, crude protein and fatty acid levels.Minerals (mg/100 g) included: Na (183.08 plus minus 144.19), K (1621.54 plusminus 1703.99), Ca (505.38 plus minus 463.24), Mg (243.08 plus minus235.74), Zn (434.92 plus minus 945.86), Fe (72.54 plus minus 92.38) and P(740 plus minus 624.64), while Pb, Cu and Co, were not detected. Therelationships between Na and K as well as between Ca and P were mostlywithin the desirable range with the respective ratios of Na/K (0.59 plusminus 0.87) and Ca/P (2.20 plus minus 3.32). Significant differences existedamong the levels of Na, K, Ca, Mg, Zn, Fe, Na/K and Ca/P. The [Ca][phy]/[Zn] had an overall mean value of 1.45 plus minus 1.74 showing thatthe bioavailability of zinc in the spices may be low (except in S21, 822 andS23) due to the high phytate content of the spices.
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