Department of Nutrition and Dietetics, Federal University of Agriculture, Abeokuta, Nigeria.
Department of Hospitality and Tourism, Federal University of Agriculture, Abeokuta, Nigeria.
Food Chem. 2022 Mar 30;373(Pt A):131386. doi: 10.1016/j.foodchem.2021.131386. Epub 2021 Oct 13.
The need to update the Nigerian food composition database (FCD) and provide information on dietary factors contributing to chronic diseases is essential to managing health conditions. This study is analytical. Standardized Nigerian cooked foods were analyzed for minerals, β-carotene, vitamins, phytate, and oxalate contents. Mineral, phytate-mineral interactions, and mineral toxicities in foods were evaluated. Results showed that okazi soup and akara & agidi had the highest potassium, sodium, and calcium (449.60 and 236.36; 1087.12 and 359.49; 568.55 and 481.05 mg/100 g respectively) contents. Miyan taushe, gbegiri, and groundnut soups had the highest β-carotene content when compared to others. The Sodium-potassium ratio of the foods exceeded standard values, while most soups including ogbono, ila alasepo, egusi, and gbegiri, had poor predicted bioavailability for iron, calcium, and zinc. Also, Akara & agidi, okazi, and groundnut soups contained excess doses of iron and sodium compared to the standard. These findings are useful to update Nigerian FCD.
需要更新尼日利亚食物成分数据库 (FCD) 并提供导致慢性疾病的饮食因素信息，这对于管理健康状况至关重要。本研究为分析性研究。对标准化的尼日利亚熟食进行矿物质、β-胡萝卜素、维生素、植酸盐和草酸盐含量分析。评估了食物中的矿物质、植酸盐-矿物质相互作用和矿物质毒性。结果表明，奥卡齐汤和阿卡拉&阿吉迪的钾、钠和钙含量最高（分别为 449.60 和 236.36；1087.12 和 359.49；568.55 和 481.05 mg/100 g）。与其他汤类相比，米扬陶舍、格贝里和花生汤的β-胡萝卜素含量最高。食物的钠钾比超过了标准值，而大多数汤类，包括奥格博诺、伊拉阿莱塞波、埃古西和格贝里，铁、钙和锌的生物利用度预测值较低。此外，阿卡拉&阿吉迪、奥卡齐和花生汤的铁和钠含量都超过了标准。这些发现有助于更新尼日利亚的食物成分数据库。
