Sokoine University of Agriculture

Similarities in functional attributes and nutritional effects of magadi soda and bean debris-ash used in cooking African traditional dishes

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dc.contributor.author Mamiro, Peter
dc.contributor.author Nyagaya, Martha
dc.contributor.author Kimani, Paul
dc.contributor.author Mamiro, Delphina
dc.contributor.author Jumbe, Theresia
dc.contributor.author Macha, Joyce
dc.contributor.author Chove, Bernard
dc.date.accessioned 2017-02-27T14:37:34Z
dc.date.available 2017-02-27T14:37:34Z
dc.date.issued 2011
dc.identifier.issn 1684–5315
dc.identifier.uri https://www.suaire.sua.ac.tz/handle/123456789/1306
dc.description African Journal of Biotechnology Vol. 10(7), pp. 1181-1185, 14 February, 2011 en_US
dc.description.abstract Magadi soda and bean debris-ash have been used as condiments for a long time by various ethnic groups in East and Central Africa in cooking traditional dishes. The aim of the study was to investigate whether magadi soda and bean debris-ash had similar effects and functional attributes when added to traditional dishes during cooking. Reason for the addition of the two condiments has not been revealed by researchers. Mineral content, in-vitro bioavailability studies and pH of non-ashed and ashed magadi soda and bean debris were evaluated. The results indicated that high concentrations of sodium ions (30.2%) and potassium ions (64.2%) were observed in magadi soda and bean debris-ash, respectively. In-vitro iron and zinc bioavailability decreased significantly with the addition of magadi soda and bean debris-ash in maize, beans and sorghum. Equally, the cooking time was significantly reduced. The mean pH for both magadi soda (9.66) and bean debris-ash (9.75) were not significantly different indicating that both aqueous solutions had alkaline properties. The similarity in properties especially in mineral profile, alkalinity, decreased cooking time and lowered mineral uptake by magadi soda and bean debris-ash explain similar functionality in foods they are added to during cooking. Despite the similarities observed, communities should be informed of the negative nutritional effects of these condiments so as to diversify their meal patterns accordingly. en_US
dc.language.iso en en_US
dc.publisher African Journal of Biotechnology en_US
dc.subject Magadi soda en_US
dc.subject Bean ash en_US
dc.subject Minerals en_US
dc.subject In-vitro bioavailability en_US
dc.subject Traditional dishes en_US
dc.title Similarities in functional attributes and nutritional effects of magadi soda and bean debris-ash used in cooking African traditional dishes en_US
dc.type Article en_US
dc.url http://www.academicjournals.org/AJB en_US


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