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Evaluation of Iron, Zinc, Sodium and Phytate Contents of Commonly Consumed Indigenous Foods in Southwest Nigeria | OMICS International | Abstract
ISSN: 2155-9600

Journal of Nutrition & Food Sciences
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Research Article

Evaluation of Iron, Zinc, Sodium and Phytate Contents of Commonly Consumed Indigenous Foods in Southwest Nigeria

Olayiwola IO1* and Okhiria AO2

1Department of Nutrition and Dietetics, Federal University of Agriculture, Abeokuta, Ogun State, Nigeria

2Department of Home & Hotel Management, Olabisi Onabanjo University, Ogun State, Nigeria

*Corresponding Author:
Olayiwola IO
Department of Nutrition and Dietetics
Federal University of Agriculture
Abeokuta, Ogun State, Nigeria
Tel: 234-8037122280
E-mail: [email protected]

Received date: July 05, 2012; Accepted date: October 08, 2012; Published date: October 10, 2012

Citation: Olayiwola IO, Okhiria AO (2012) Evaluation of Iron, Zinc, Sodium and Phytate Contents of Commonly Consumed Indigenous Foods in Southwest Nigeria. J Nutr Food Sci 2:169. doi: 10.4172/2155-9600.1000169

Copyright: © 2012 Olayiwola IO, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


The iron, zinc, sodium and phytate contents of commonly consumed indigenous foods in southwest Nigeria were evaluated.

Twelve dishes/foods were selected from the six states that constitute the southwest portion of Nigeria. These foods were obtained through a structured questionnaire that assessed the food ingredients availability, accessibility and affordability. The dishes were prepared in accordance with the recorded food standards of Oguntona and Akinyele, 1995. The food samples were prepared, homogenised, oven dried and grinded for analysis following standards from the Association of Official Analytical Chemist (AOAC).

The moisture and mineral contents were determined in compliance with AOAC standard procedures. The phytate content was, however, analysed using Wheeler and Ferrel’s procedure. The results indicated that yam potage (1.9 ± 0.11), ebiripo (1.25 ± 1.00), and eba (1.23 ± 0.01), have high iron values, while fufu appeared relatively low in iron content (0.39+0.02 mg/percent). The zinc levels were significant in pounded yam, ebiripo and pound cocoyam, which measured (3.65 ± 0.03), (2.34 ± 1.01) and (2.30 ± 1.00), respectively. The phytate contents ranged from 0.26-4.61 mg/percent; however, some food roots, pulses and grains were relatively higher in phytate than most vegetables soups and staple foods. Sodium levels were relatively high in roots, such as laafun, eba fufu and ikokore (3.50-5.23 mg/percent).


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