Abstract
Chemical and mineral bioavailability composition of indigenous vegetable sauces: implication for type 2 diabetes mellitus was evaluated. Vegetables and ingredients for sauce preparation were purchased from Relief market Owerri, Imo State. The vegetables were used in preparation of okra sauce, African spinach sauce and lettuce sauce. It was oven-dried at 50°C for 14 hours. The sauces were analyzed for proximate, minerals, vitamin, antinutrient while mineral to antinutrient ratios was calculated using standard methods. Statistical analysis using Statistical Product for Service Solution (SPSS) was used to determine one way Analysis of variance (ANOVA) to separate the means while Turkey test model was used to test significant difference. P-value at 0.05 was considered significant. Significant difference was observed only in dietary fibre (p<0.05). Mineral composition showed significant (p<0.05) differences in African spinach sauce for sodium, calcium, magnesium, potassium, iron, zinc and manganese and only highest in phosphorus for lettuce sauce. Tannin was significantly highest in lettuce sauce and African spinach sauce, for phytate and oxalate in African spinach sauce. All the minerals studied showed high bioavailability. Vitamin composition was significantly (p<0.05) different among the vegetable sauces in all the water soluble vitamin studied but was only significant (p<0.05) for vitamin D for all the fat soluble vitamins in okra sauce. Consumption of these vegetable sauces should be encouraged especially among the type 2 diabetic subjects.
Highlights
Type 2 diabetes mellitus is a consequent of insulin secretion, insulin action or both imbalances which result in impaired function in carbohydrate, lipid and protein metabolism [1, 2]
The vegetable sauces did not differ significantly (p>0.05) except in dietary fibre, lettuce (30.26g) was significantly (p
Moisture content ranged from 8.10% to 8.48% (African spinach), protein ranged from 18.74% (African spinach sauce) to 20.15%, crude fat ranged from 14.40% (African spinach sauce) to 15.22, crude fibre ranged from 11.20% to 13.22%, carbohydrate ranged from 34.29% to 37.15% (African spinach sauce) and energy ranged from 173.79 kcal (African spinach sauce) to 296.88 kcal
Summary
Type 2 diabetes mellitus is a consequent of insulin secretion, insulin action or both imbalances which result in impaired function in carbohydrate, lipid and protein metabolism [1, 2]. High blood glucose concentration leads to oxidative stress through the over production of reactive oxygen species (ROS) thereby predisposing victims to diabetic complications [3, 4]. Diabetic patients need nutrition recommendations that are supported with scientific evidence and that can be understood and translated into everyday life. In order to achieve the goals and objectives of dietary therapy, it is important that diabetic patients are provided with dietary guideline appropriate to their cultural background such as availability and affordability of food types. Vegetables contains little energy, protein of low biological value, but high in vitamins, minerals, fibre and bioactive components which helps in the prevention and management of diet related chronic diseases [7]. In Nigeria, vegetable consumption is below the recommended dietary intake (RNI) despite its recognition as an important food component to
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