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Iodine contents of some
selected roots/tubers, cereals and legumes consumed in
Nigeria
Salau, B.A.1, Ketiku, A.O.1, Ajani,
EO1*, Ezima, E.N.1, Idowu, G.O.2
and Soladoye, M.O.3
1Department
of Biochemistry, Faculty of Basic Medical Sciences, Olabisi
Onabanjo University, Ikenne, Ogun State, Nigeria.
2Department
of Physiology, Faculty of Basic Medical Sciences, Olabisi
Onabanjo University, Ikenne, Ogun State, Nigeria.
3Department
of Plant Science and Zoology, Faculty of Science, Olabisi
Onabanjo University, ago-Iwoye, Ogun State, Nigeria.
*Corresponding author. E-mail:
immanbisi@yahoo.com.
Accepted
17 October, 2008 |
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Some selected staple foods: tubers, cereals, and legumes,
grown, sold and consumed in Ijebu-North Local Government
area, Nigeria were evaluated for their iodine content using
standard methods. Among the tubers, Ipomea batata
(sweet potatoe, red species) was observed to have the
highest iodine content (311.33±8.52
mgI)
while the least iodine value of 88.97±1.31
mgI was recorded in Discovea avenmensis (cocoyam).
Among the cereals, maize was observed to have the highest
iodine content (100.96±3.50
mgI).
When the iodine content of the legumes was compared, the
highest was observed in Glycine soja (soybean;
179.56±4.66
mgI) while the least was in Cucus melo (mellon;
29.84±1.21
mgI).
Result from our findings indicated that most of the staple
foods contain high level of iodine.
Key
words:
Iodine, cereals, tubers, legumes. |
