Mineral And Phytate Contents Of Some Prepared Popular Ghanaian Foods
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Date
2016
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Publisher
Springer Plus
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.
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Keywords
Mineral, Ghanaian, Dishes, Phytate, Popular, Iron, Zinc, Calcium, Ghana