Subscribe

Subscribe to our Newsletter and get informed about new publication regulary and special discounts for subscribers!

IJPPE > Volume 3 > Chemical Composition and Bioavailability of Zinc...
< Back to Volume

Chemical Composition and Bioavailability of Zinc and Iron in Kunu-Zaki, a Nigerian Traditional Beverage

Full Text PDF

Abstract:

The effect of processing (germination and fermentation) on the chemical composition (proximate, mineral and phytochemical contents) of a Nigerian traditional beverage, kunu-zaki made from sorghum (Sorghum bicolor) grains with the addition of sweet potato (Ipomonea batatas) paste were studied. The bioavailability of Zn and Fe in the beverage were also assessed using phytate, Zn, Ca and Fe molar ratios. Processing of sorghum into kunu-zaki significantly (p<0.05) increased its ash (26.32 %), Na (21.28 %), Ca (20.59 %), Fe (21.62 %), Zn (13.43 %), flavonoids (11.11 %) and alkaloids (30.00 %) contents, but decreased its protein (-43.75 %), fiber (-28.57 %), phenols (-43.80 %), saponin (-62.6 7%), tannin (-43.80 %), oxalate (-33.33 %) and phytate (-60.27 %) contents. Addition of sweet potato paste to kunu-zaki apparently aided in enhancing its chemical composition. The combination of germination and fermentation as processing techniques were better than germination alone in significantly (p<0.05) improving the bioavailability of Fe and Zn, and reducing the anti-nutrient content of kunu-zaki, in comparison with both raw and germinated sorghum grains. In conclusion, the kunu-zaki had low contents of protein and fiber, adequate arrays of other functional nutrients and potentially high bioavailability of Fe and Zn.

Info:

Periodical:
International Journal of Pharmacology, Phytochemistry and Ethnomedicine (Volume 3)
Pages:
9-19
Citation:
C. U. Igwe et al., "Chemical Composition and Bioavailability of Zinc and Iron in Kunu-Zaki, a Nigerian Traditional Beverage", International Journal of Pharmacology, Phytochemistry and Ethnomedicine, Vol. 3, pp. 9-19, 2016
Online since:
Jun 2016
Export:
Distribution:
References:

[1] C.O. Ibegbulem, P.C. Chikezie, Biochemical indices and sensory scores of kunu-zaki beverages produced from sprouted and unsprouted guinea corn and their correlations. Am. J. Food Technol. 2014. Http: /dx. doi. org/3923/ajft. (2014).

DOI: https://doi.org/10.3923/ajft.2014.56.62

[2] J.A. Ayo, O.G. Onuoha, D.S. Ikuomola, Y.O. Esan, V.A. Ayo, I.G. Oigiangbe, Nutrition Evaluation of Millet-beniseed Composite Based Kunu-zaki. Pak. J. Nutr. 9(2010) 1034-1038.

DOI: https://doi.org/10.3923/pjn.2010.1034.1038

[3] T. Gaffa, Improving Traditional Kunu Production and its Storage Stability. Ph. D Thesis. Biological Science Programme, Abubarkar Tafawa Balewa University of Bauchi, Nigeria, (2000).

[4] O. Akoma, E.A. Jiya, D.D. Akumka, E. Mshelia, Influence of Malting on the Nutritional Characteristics of Kunu-zaki. Afri. J. Biotech. 5(2006) 996-1000.

[5] S.O. Oluwajoba, F.A. Akinyosoye, O.V. Oyetayo, Comparative Sensory and Proximate Evaluation of Spontaneously fermenting Kunu-zaki made from germinated and ungerminated composite cereal grains. Food Sci. Nutr. 1(2013) 336-349.

DOI: https://doi.org/10.1002/fsn3.45

[6] T.S. Kahlon, Evaluating healthful properties of cereals and cereal fractions by their bile-acid-binding potential. Cereal Foods World 54 (2009)118–121.

DOI: https://doi.org/10.1094/cfw-54-3-0118

[7] A.M.R. Afify, H.S. El-Beltagi, S.M. Abd El-Salam, A.A. Omran, Bioavailability of Iron, Zinc, Phytate and Phytase Activity during Soaking and Germination of white Sorghum Varieties. PLoS ONE 6(2011).

DOI: https://doi.org/10.1371/journal.pone.0025512

[8] C.U. Igwe, C.O. Ibegbulem, L.A. Nwaogu, C.O. Ujowundu, G.N. Okwu, Calcium, Zinc and Phytate Interrelationships in Four Lesser-Known African Seeds Processed into Food Condiments. J. Adv. Chem. 4(2013) 288-294.

[9] F.T. Akinhanmi, A.L. Arogundade, O.M. Tiamiyi, E. Oloruntoba, Protein fractions of legumes and cereals consumed in Nigeria. Int. J. Agric. Sci. Sci. Environ. Technol. 7(2008) 54–62.

[10] A.O.A.C. Official Methods of Analysis of the Association of Analytical Chemists, Washington D.C. (1990).

[11] J.E. Stewart, Use of Atwater factors in USDA's Nutrient Data Bank. Talk at the Nutrient Data Bank Conference, USA. (1992).

[12] D. Pearson, The Chemical Analysis of Food. Churchill Livingstone, Edinburgh. (1976).

[13] I.B. Harborne, Phytochemical methods: A guide to modern techniques of plant analysis. 2nd ed. Chapman and Hall, New York. (1973).

[14] G.E. Trease, W.C. Evans, Pharmacognosy. 13th ed. Bacilliere Tinall Ltd, London. (1989).

[15] A. Aberoumand, S.S. Deokule, Comparison of phenolic compounds of some edible plants of Iran and India. Pak. J. Nutr. 7(2008) 582-585.

DOI: https://doi.org/10.3923/pjn.2008.582.585

[16] A. Mohammed, P.J. Perera, Y.S. Hafez, New chromophore for phytic acid determination. Cereal Chem. 63(1986) 475–478.

[17] E.I. Adeyeye, O.T. Orisakeye, M.A. Oyarekua, Composition, Mineral Safety Index, Calcium, Zinc and Phytate Interrelationships in Four Fast-Foods Consumed in Nigeria. Bull. Chem. Soc. Ethiop. 26(2012) 43-54.

DOI: https://doi.org/10.4314/bcse.v26i1.5

[18] N.A. Amusa, O.A. Ashaye, Effect of Processing on Nutritional, Microbiological and Sensory Properties of Kunu-zaki (A Sorghum based non-alcoholic Beverage) widely consumed in Nigeria. Pak. J. Nutr. 8(2009): 288-292.

DOI: https://doi.org/10.3923/pjn.2009.288.292

[19] J.A. Woolfe, Sweet potato. An Untapped Food Resource, Cambridge University Press, Cambridge, U.K. (1992).

[20] K. Ishiguro, J. Toyama, S. Islam, M. Yoshimoto, T. Kumagai, Y. Kai, O. Yamakawa, Suioh, A New Sweet potato Cultivar for Utilization in Vegetable Greens, Acta. Hortic. 637 (2004) 339-345.

DOI: https://doi.org/10.17660/actahortic.2004.637.42

[21] A.P.P. Kayode, Diversity, users' perception and food processing of sorghum: Implications for dietary iron and zinc supply. Ph.D. thesis Wageningen University, Wageningen, The Netherlands. (2006).

[22] D. Oberleas, B.F. Harland, Phytate content of foods: Effect on dietary zinc bioavailability. J. Am. Diet Assoc. 79(1981) 433-436.

[23] E.I. Adeyeye, L.A. Arogundade, E.T. Akintayo, O.A. Aisida, P.A. Alao, Calcium, zinc and phytate interrelationships in some foods of major consumption in Nigeria. Food Chem. 71(2000) 435-441.

DOI: https://doi.org/10.1016/s0308-8146(00)00159-x

[24] A. Wise, Dietary factors determining the biological activities of phytate. Nutr. Abstr. Rev. /Rev. Clin. Nutr. 53 (1983) 791–806.

[25] N.T. Davis, S. Warrington, The phytic acid mineral, trace element, protein and moisture content of UK Asian immigrant foods. Hum. Nutr. Appl. Nutr. 40A (1986) 49–59.

Show More Hide