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Effect of processing on
iodine content of some selected plants food
Salau, B. A.1*, Ajani E .O1,
Odufuwa, K. T.1 , Adegbesan, B. O.1,
and Soladoye, M. O.2
1Department
of Biochemistry, Faculty of Basic Medical sciences, Olabisi
Onabanjo University, Remo Campus, Ikenne, Ogun State,
Nigeria.
2Department
of Plant Science and Zoology, Faculty of Science, Olabisi
Onabanjo University, Ago-Iwoye, Ogun State, Nigeria.
*Corresponding author: E-mail:
immanbisi@yahoo.com.
Tel: 08055533192.
Accepted 28
December, 2009 |
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Effect of processing on iodine content of some selected
plants food was investigated. Results show significant
reduction (p < 0.05) in the iodine content of the processed
food compared with the raw forms. The iodine value of 658.60
± 17.2 µg/100g observed in raw edible portion of
Discorea rotundata was significantly higher compared
with the value of 448.60 ± 2.46, 248.60 ± 2.46 and 300.05 ±
5.66 µg/100g dry matter observed in the boiled yam, pounded
yam and yam flour, respectively. The result also indicates
that the iodine value of 592.50 ± 8.22 µg/100g
dry matter observed in the raw form of cassava was higher
when compared with that of garri (366.03 ± 3.82 µg/100g) and
cassava flour (216.90 ± 1.03 µg/100g dry matter).
Similarly, raw Zea mays contain higher iodine (112.24
± 0.42 µg/100g) compared with boiled maize (79.44 ± 0.64
µg/100g dry matter) and fresh ogi (45.07 ± 1.24
µg/100g dry matter). The result also indicates
that raw Vigina uguicnlata and Arachis hypogea
contain higher iodine content (112.22 ± 0.22 and 119.62 ±
0.22 µg/100g dry matter, respectively) when compared with
their boiled forms (97.33 ± 1.53 and 83.12 ± 1.35 µg/100g,
respectively). Results obtained in this study thus indicate
that processing significantly reduces iodine content of food
products, hence consideration must be given to different
processing methods when accessing Iodine intake from
different processed foods.
Key
words:
Processing, iodine content, food products, fermentation,
boiling, roasting. |
