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
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,...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2016-01-01
|
| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2016/7615853 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832551976226783232 |
|---|---|
| author | Andinet Abera Hailu Getachew Addis |
| author_facet | Andinet Abera Hailu Getachew Addis |
| author_sort | Andinet Abera Hailu |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-c09a6fc0a31e41d88212f9b938e524d4 |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2016-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-c09a6fc0a31e41d88212f9b938e524d42025-02-03T05:59:54ZengWileyInternational Journal of Food Science2356-70152314-57652016-01-01201610.1155/2016/76158537615853The 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, EthiopiaAndinet Abera Hailu0Getachew Addis1Ethiopian Public Health Institute, P.O. Box 5654, Addis Ababa, EthiopiaEthiopian Public Health Institute, P.O. Box 5654, Addis Ababa, EthiopiaEdible 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.http://dx.doi.org/10.1155/2016/7615853 |
| spellingShingle | Andinet Abera Hailu Getachew Addis 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 International Journal of Food Science |
| title | 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 |
| title_full | 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 |
| title_fullStr | 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 |
| title_full_unstemmed | 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 |
| title_short | 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 |
| title_sort | 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 |
| url | http://dx.doi.org/10.1155/2016/7615853 |
| work_keys_str_mv | AT andinetaberahailu thecontentandbioavailabilityofmineralnutrientsofselectedwildandtraditionaledibleplantsasaffectedbyhouseholdpreparationmethodspracticedbylocalcommunityinbenishangulgumuzregionalstateethiopia AT getachewaddis thecontentandbioavailabilityofmineralnutrientsofselectedwildandtraditionaledibleplantsasaffectedbyhouseholdpreparationmethodspracticedbylocalcommunityinbenishangulgumuzregionalstateethiopia AT andinetaberahailu contentandbioavailabilityofmineralnutrientsofselectedwildandtraditionaledibleplantsasaffectedbyhouseholdpreparationmethodspracticedbylocalcommunityinbenishangulgumuzregionalstateethiopia AT getachewaddis contentandbioavailabilityofmineralnutrientsofselectedwildandtraditionaledibleplantsasaffectedbyhouseholdpreparationmethodspracticedbylocalcommunityinbenishangulgumuzregionalstateethiopia |