Ascorbic acid content of plant foods in Ghana and the effects of cooking and storage on vitamin content

Abstract

In the Ghanaian diet, ascorbic acid may be derived from a number of plant sources. For the majority of the population the main sources are the starchy roots, tubers and starchy fruits and, when available, the leafy and other vegetables. Data are presented on the ascorbic acid content of 14 fruits, one nut, six starchy roots and tubers, one starchy fruit and 17 leafy and other vegetables. Investigations were also carried out on storage and cooking effects. Cooking losses showed a considerable degree of variation depending upon the class of foodstuff and cooking method employed. The starchy roots, tubers, and starchy fruits were found to retain some ascorbic acid after cooking, while the greatest losses occured in the leafy vegetables. The findings are discussed with respect to work reported by earlier workers and in relation to the Vitamin C status of the population.