Studies on the Effect of Cooking on Selected Metals, Oxalate and Phytate Contents of the Raw and Cooked Lettuce from Five Farms in EthiopiaStudies on the Effect of Cooking on Selected Metals, Oxalate and Phytate Contents of the Raw and Cooked Lettuce from Five Farms in Ethiopia
| dc.contributor.advisor | Hundhammer, B.S. (Proffesor) | |
| dc.contributor.author | Lakew, Aynalem | |
| dc.date.accessioned | 2018-06-20T11:26:32Z | |
| dc.date.accessioned | 2023-11-09T16:17:37Z | |
| dc.date.available | 2018-06-20T11:26:32Z | |
| dc.date.available | 2023-11-09T16:17:37Z | |
| dc.date.issued | 2015-06 | |
| dc.description.abstract | The effect of cooking on mineral composition and anti-nutritional factors, oxalate and phytate, of lettuce grown in selected area of Ethiopia was investigated in this study. In addition, the effect of boiling at different time intervals on the mineral compositions, the bioavailability of Ca, Fe and Zn by the molar ratios of [Phy]:[Fe], [Phy]:[Zn], [Ca]:[Phy], ([Ca][Phy])/[Zn] were investigated. The mineral composition were found to be; 1557-3171, Ca; 13.8-14.7, Mg; 0.7-2.8, Zn; 21.4-123, Fe; 3.94-9.41, Mn; 0.39-1.19, Cu; ND-0.24, Co; and 1.46-2.63, Ni; in mg/100 g in the raw lettuce samples. They all show decreasing by boiling except Fe, Zn and Ca where they show a bit increment depending on boiling time interval. The anti-nutritional factor to mineral ratio tends to imply that the relative bioavailability of the minerals after boiling was found to be increased. These may present health-hazard potential, which in turn demands proper processing before consumption to eliminate the toxic effects of anti-nutritional factors. Keywords: Effect of boiling, Bioavailability, Mineral composition, Anti-nutritional factors, Lettuce, Molar ratios. | en_US |
| dc.identifier.uri | http://etd.aau.edu.et/handle/12345678/2277 | |
| dc.language.iso | en | en_US |
| dc.publisher | Addis Ababa Universty | en_US |
| dc.subject | Effect of boiling; Bioavailability; Mineral composition; Anti-nutritional factors; Lettuce; Molar ratios | en_US |
| dc.title | Studies on the Effect of Cooking on Selected Metals, Oxalate and Phytate Contents of the Raw and Cooked Lettuce from Five Farms in EthiopiaStudies on the Effect of Cooking on Selected Metals, Oxalate and Phytate Contents of the Raw and Cooked Lettuce from Five Farms in Ethiopia | en_US |
| dc.type | Thesis | en_US |