Skip to content
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Menu
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Menu
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Similarities in functional attributes and nutritional effects of magadi soda and bean debris-ash used in cooking African traditional dishes
African Journal of Biotechnology, Volume 10, No. 7, Year 2011
Notification
URL copied to clipboard!
Description
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. © 2011 Academic Journals.
Authors & Co-Authors
Mamiro, Peter Simon
Tanzania, Morogoro
Sokoine University of Agriculture
Nyagaya, Martha
Uganda, Kampala
Kawanda Research Institute
Kimani, Paul M.
Kenya, Nairobi
University of Nairobi
Mamiro, Delphina Peter
Tanzania, Morogoro
Sokoine University of Agriculture
Jumbe, Theresia J.
Tanzania, Morogoro
Sokoine University of Agriculture
Macha, Joyce
Tanzania, Morogoro
Sokoine University of Agriculture
Chove, Bernard Elias
Tanzania, Morogoro
Sokoine University of Agriculture
Statistics
Citations: 7
Authors: 7
Affiliations: 3
Identifiers
ISSN:
16845315