Essentials Minerals in Coconut Water Sugars from Five Coconuts ( Cocos nucifera L.), Varieties Cultivated in Côte d’Ivoire

Abstract

Food fortification is one approach for addressing anemia, but information and sources of iron on program effectiveness is limited. Micronutrients assessment in coconut water sugar is very important for people who work in health nutrition field. The main objective of this study was to analyze three category sugars from coconut water. There are syrup, brown and white sugars from coconut water. The results showed high content calcium, iron, zinc and phosphorus in all types’ sugars. The calcium and phosphorus content were highest in brown sugar than syrup and white sugar. These last sugar have statistically the same contents of calcium and phosphorus. Iron and zinc contents were respectively identical in the white and brown sugars and syrup, but highest than content in cane sugar. There are more iron in sugars from West African Tall (WAT) water (5.5 mg/100 g) compared to sugar of PB113+ water (1.2 to 1.8 mg/100 g) and Equatorial Green Dwarf (EGD) water (0.9 mg/100 g).The influence of heat on minerals is therefore dependent on the type of mineral. After heat used, Calcium content increased but phosphorus levels remains static. Also, iron and zinc contents remains static after heat used. On view of daily advice of iron (7 to 15 mg) according old, one can conclude that coconut water’s sugar can significantly improve condition of hemoglobin deficient male anemic patients. A plausible path of impact suggests that fortification of high-consumption foods with water sugar from WAT and MYD varieties, would improve iron status and reduce anemia in target populations.