Uptake Of Iron, Copper And Zinc By Some Selected Nigerian Food Material Using Different Grinding Methods

O. O. Odukoya¹, B. M. Folarin¹ and O. O. Akinnawo²

¹Department of Chemistry, University of Agriculture, Abeokuta (Nigeria). ²Department of Human Nutrition, University of Ibadan, Ibadan (Nigeria)

ABSTRACT: The uptake of iron, copper and zinc by cowpea, onion, pepper, tomato and maize from grinding stone, blender and disc attrition mill was studied. With grinding stone, the mineral uptake ranged between 0.00-1.1 mg/kg dry wt. With the blender, the range of uptake of iron, copper and zinc are 3.10-6.00, 0.00-0.09 and 0.00-0.35 mg/kg dry wt respectively. Similarly, with disc attrition mill, the range of uptake of iron is 11.10-28.00 mg/kg dry wt., copper is 0.10-4.03 mg/kg dry wt while zinc is 0.10 -1.35 mg/kg dry wt. The result shows that generally, the uptake of metals was lowest using grinding stone, followed by blender and highest with disc attrition mill for the samples used in this study. Iron was significantly taken up from the three grinding devices; grinding stone (p<0.05), blender (p <0.01) and disc attrition mill (p<0.01) respectively. Copper and zinc were significantly taken up only from the disc attrition mil (p<0.05).

KEYWORDS: Uptake; Nigerian food; iron; copper; zinc; grinding

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