Hydrocyanate, oxalate, phytate, calcium and zinc in selected brands of Nigerian cocoa beverage
| Autor: | A. E. Abara, C. Y. Aremu |
|---|---|
| Rok vydání: | 1992 |
| Předmět: |
Phytic acid
Cacao Oxalates Phytic Acid Food Handling Oxalic Acid Oxalic acid chemistry.chemical_element Nigeria Zinc Calcium Dietary zinc Oxalate Bioavailability Beverages chemistry.chemical_compound chemistry Biochemistry Chemistry (miscellaneous) Hydrogen Cyanide Dry matter Food science Food Science |
| Zdroj: | Plant foods for human nutrition (Dordrecht, Netherlands). 42(3) |
| ISSN: | 0921-9668 |
| Popis: | Hydrocyanate, oxalate, phytate, calcium and zinc were determined in five brands of cocoa beverage which were coded NC, BT, PN, CT and CA. Hydrocyanate ranged from 5.40 to 9.64 mg/100 g dry matter (DM), oxalate 68 to 146 mg/100 g DM, phytate 590 to 750 mg/100 g DM, calcium 28.7 to 116.4 mg/100 g DM and zinc 0.516 to 0.675 mg/100 g DM. The computed phytate:zinc, calcium:phytate and [calcium] [phytate]/[zinc] molar ratios ranged from 89 to 132, 0.80 to 3.01 and 0.64 to 3.03 respectively. The discussion is focused on toxic levels of hydrocyanate and oxalate, and the significance of the molar ratios in predicting the bioavailability of dietary zinc. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full text from SpringerLink