Calcium, Zinc and Phytate Interrelationships in Four Lesser-Known African Seeds Processed into Food Condiments

C.O Ibegbulem,C.O Ujowundu,Chidi Uzoma Igwe,G.N Okwu,L.A Nwaogu

doi:10.24297/jac.v4i1.956

C.O Ibegbulem, C.O Ujowundu + Show 3 more

Open Access

https://doi.org/10.24297/jac.v4i1.956

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Abstract

The calcium (Ca), zinc (Zn) and phytate contents of raw, boiled, and boiled plus 72 h fermented samples of four lesser-known African seeds – Citrullus colocynthis, Cucumeropsis edulis, Ricinus communis and Prosopis africana – locally used for production of condiments in Nigeria were evaluated. Zinc bioavailability of the samples were also estimated using molar ratios per kg dry weight of [phytate]:[Zn], [Ca]:[phytate] and [phytate][Ca]:[Zn]. The levels of phytate, Zn and Ca of the raw seed samples varied from 150.01 ± 11.00 mg/100g (C. colocynthis) to 170.10 ± 10.01 mg/100g (C. edulis), 1.22 ± 0.10 mg/100g (C. colocynthis) to 4.79 ± 0.14 mg/100g (R. communis), and 28.33 ± 2.58 mg/100g (C. colocynthis) to 98.24 ± 15.19 mg/100g (R. communis) respectively. The calculated values of [phytate]:[Zn], [Ca]:[phytate] and [phytate][Ca]:[Zn] molar ratios for the raw seeds indicated that the samples have low Zn bioavailability. However, a combined processing technique of boiling and fermentation together, unlike boiling alone, significantly (p<0.05) improved these molar ratio markers, indicating high Zn bioavailability in condiments produced from these seeds. The implications of these findings with regards to management of Zn deficiency and the superabundance of these seeds are enormous.

Highlights

Condiments are substances which are used to give flavor to food or that is eaten with food
Healthy seed samples of Prosopis Africana and Ricinus communis were purchased at Markurdi Main Market, Markurdi, Benue State, while Cucumeropsis edulis and Citrullus colocynthis were bought from Ekeonuwa Market, Owerri, Imo State, both in Nigeria
It shows that phytate content ranged from 150.01 ± 11.00 mg/100g in C. colocynthis to 170.10 ± 10.01 mg/100g in C. edulis

Summary

Introduction

Condiments are substances which are used to give flavor to food or that is eaten with food. Local flavoring condiments are prepared by traditional methods involving boiling and uncontrolled solid state fermentation resulting in extensive hydrolysis of protein and carbohydrate components [2] to yield products locally referred to as ‘ogiri’ by Southeastern, ‘iru’ by Southwestern and ‘dawadawa’ by Northern Nigerians. These processing techniques have been reported to variously affect the mineral compositions of food. The presence and bioavailability of some of these minerals are further affected by the presence in the seeds of certain anti-nutrients such as phytate

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