Mineral and phytate contents of some prepared popular Ghanaian foods

George Amponsah Annor, Kwaku Tano Debrah, Allen Essen

Research output: Contribution to journalArticlepeer-review

3 Scopus citations

Abstract

Prepared Ghanaian traditional foods, mostly consist of starchy staples such as yams (Dioscorea spp.), cassava (Manihot esculenta), millet (Pennisetum glaucum), maize (Zea mays) and rice (Oryza sativa) etc. These traditional foods are a main source of energy and macronutrients. Little or no information however exist on the mineral and phytate contents of prepared traditional Ghanaian foods. The mineral and phytate contents of twenty commonly eaten Ghanaian foods, prepared using popular recipes were analysed for their Fe, Cu, Zn, Mg, Mn, Ca, Na and K as well as phytate contents after foods were dried. Sodium was high in most of the foods, ranging from 557 mg/100 g for Akple with okro soup, to 193.7 for Kooko and bread. Boiled cowpeas with fried plantain was found to contain the highest amount of potassium (409.0 mg/100 g) followed by konkonte with groundnut soup (384.7 mg/100 g). Kooko with bread recorded the lowest potassium content of 131.72 mg/100 g. Konkonte with palm-nut soup and also with groundnut soup were among the foods found to contain high amounts of iron (14.1 mg/100 g and 13.2 mg/100 g respectively). All the foods were very good sources of minerals and will significantly contribute to the mineral intakes of consumers; however, their sodium contents were of concern.

Original languageEnglish (US)
Article number581
Pages (from-to)1-8
Number of pages8
JournalSpringerPlus
Volume5
Issue number1
DOIs
StatePublished - Dec 1 2016

Keywords

  • Calcium
  • Dishes
  • Ghanaian
  • Iron
  • Mineral
  • Phytate
  • Popular
  • Zinc

PubMed: MeSH publication types

  • Journal Article

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