These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: The effect of processing on total organic acids content and mineral availability of simulated cassava-vegetable diets.
    Author: Adewusi SR, Ojumu TV, Falade OS.
    Journal: Plant Foods Hum Nutr; 1999; 53(4):367-80. PubMed ID: 10540989.
    Abstract:
    Changes in pH, titratable acidity and mineral content (Ca, Fe, Mg, Zn) were estimated in processed cassava products while the mineral content of raw and blanched amaranthus vegetable was determined. pH of fresh cassava (6.5) decreased as total organic acid (0.07%) increased with fermentation period. Fufu and lafun had the lowest pH and the highest total organic acids contents. Fermentation of cassava increased the total calcium and iron contents, reduced magnesium level while zinc remained fairly constant in grated cassava but was reduced when soaked in water (for the preparation of fufu and lafun). Fermentation also increased the availability of these selected minerals in both cassva products and simulated cassava-vegetable diets. Blanching reduced the mineral content of amaranthus vegetable but increased mineral availability. Fermentation of cassava and blanching of vegetables play an important role in making minerals more available and these processing methods should be encouraged to potentially ameliorate the disease states associated with mineral deficiency.
    [Abstract] [Full Text] [Related] [New Search]