Effect of processing on iodine content of some selected plants food

  • BA Salau
  • EO Ajani
  • KT Odufuwa
  • BO Adegbesan
  • MO Soladoye
Keywords: Processing, iodine content, food products, fermentation, boiling, roasting

Abstract

Effect of processing on iodine content of some selected plants food was investigated. Results show
significant reduction (p < 0.05) in the iodine content of the processed food compared with the raw
forms. The iodine value of 658.60 ± 17.2 ìg/100g observed in raw edible portion of Discorea rotundata
was significantly higher compared with the value of 448.60 ± 2.46, 248.60 ± 2.46 and 300.05 ± 5.66
ìg/100g dry matter observed in the boiled yam, pounded yam and yam flour, respectively. The result
also indicates that the iodine value of 592.50 ± 8.22 ìg/100g dry matter observed in the raw form of
cassava was higher when compared with that of garri (366.03 ± 3.82 ìg/100g) and cassava flour (216.90
± 1.03 ìg/100g dry matter). Similarly, raw Zea mays contain higher iodine (112.24 ± 0.42 ìg/100g)
compared with boiled maize (79.44 ± 0.64 ìg/100g dry matter) and fresh ogi (45.07 ± 1.24 ìg/100g dry
matter). The result also indicates that raw Vigina uguicnlata and Arachis hypogea contain higher iodine
content (112.22 ± 0.22 and 119.62 ± 0.22 ìg/100g dry matter, respectively) when compared with their
boiled forms (97.33 ± 1.53 and 83.12 ± 1.35 ìg/100g, respectively). Results obtained in this study thus
indicate that processing significantly reduces iodine content of food products, hence consideration
must be given to different processing methods when accessing Iodine intake from different processed
foods.
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