Iron, zinc, copper and phytate content of standardized Nigerian dishes

Abstract

Representative samples of 20 standardized Nigerian dishes were analyzed for Iron, Copper and Zinc using the automated method of flame atomic absorption spectrophotoscopy (AAS) and for phytate using a colorimetric method. Iron contents ranged from 2.28 mg/100 g for cowpeas and yam pottage to 22.10 mg/100 g for Apapafufu with tuwon shinkafa. The zinc contents ranged from 0.43 mg/100 g for stewed beans and fried plantain to 4.20 mg/100 g for Eberipo. Copper contents ranged from 0.38 mg/100 g for Ikokore to 1.88 mg/100 g for Amala and Alapa with ewedu stew. Phytate contents expressed on a dry weight basis ranged from 0.6 mg/100 g in Burabisko to 6.40 mg/100 g in melon seed and vegetable soup. The phytate: zinc molar ratios calculated for all dishes analyzed ranged from 0 in Burabisko to 1.4 for stewed beans and fried plantain.