Similarities in functional attributes and nutritional effects of magadi soda and bean debris-ash used in cooking African traditional dishes
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Date
2011
Journal Title
Journal ISSN
Volume Title
Publisher
African Journal of Biotechnology
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.
Description
African Journal of Biotechnology Vol. 10(7), pp. 1181-1185, 14 February, 2011
Keywords
Magadi soda, Bean ash, Minerals, In-vitro bioavailability, Traditional dishes