Abstract
<p>This study assessed essential minerals in sweet cassava (<em>Manihot esculenta</em>), Lucea yam (<em>Dioscorea rotundata</em>), plantain (<em>Musa sp</em>.) and pumpkin (<em>Cucurbita pepo</em>) by atomic absorption spectrophotometry while mineral bioavailabilities were assessed by <em>in vitro</em> enzymatic digestion.</p> <p>Undigested cassava samples displayed highest calcium concentrations (3150 ± 320 mg/Kg) while the highest iron concentrations were recorded in pumpkin samples (81.5 ± 4.7 mg/Kg). Magnesium concentrations were highest in ripe plantain samples (963 ± 15.18 mg/Kg) while the highest zinc concentrations were recorded in cassava (15.23 ± 4.07<sup> </sup>mg/Kg). Cooked samples displayed higher percentages of available minerals than uncooked ones with unripe plantain displaying highest percentage soluble calcium (12.945), iron (37.19%) and magnesium (23.37%) while the highest percentage soluble zinc was observed in sweet cassava (9.87%).</p> The samples assessed are important contributors of essential dietary minerals especially in the cooked states. These staples have untapped potential for increased economic relevance especially with increasing costs of food production. Studies aimed at increasing mineral bioavailability in some samples are needed.
Highlights
Some of the most commonly consumed staple crops worldwide are cereals including rice, barley, wheat and maize
Samples of unripe plantain recorded significantly lower calcium compared to ripe plantain and this is in line with previous researchers who noted that concentration of some minerals increased in plantain on ripening (Izonfuo & Omuaru, 1988)
While the staple crops assessed are always promoted for their starch content, this research suggests that they may serve as important sources of some essential minerals
Summary
Some of the most commonly consumed staple crops worldwide are cereals including rice, barley, wheat and maize. AAB group), pumpkin (Cucurbita pepo), breadfruit (Artocarpus altilis) and other starchy foods are commonly consumed in many regions of Asia, Africa and the Caribbean (Etebu & Young-Harry, 2011; Ogunlade et al, 2011; Dilworth et al, 2012). Yams are dynamic staple foods and can be made edible by various preparation methods including frying, boiling, baking and roasting. Yam production contributes significantly to export income of the Caribbean; with a value exceeding US$18,000,000 in 1997 (Beckford et al, 2011). The yam varieties most widely cultivated and consumed throughout the region include Yellow yam, St. Vincent, Lucea and Renta varieties, with most research focus placed on Yellow yam
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