Type of pots used in cooking may influence the iron content of commonly consumed vegetables in Nigeria: A laboratory based comparative study

• Published in: African journal of reproductive health Vol. 26; no. 6; pp. 138 - 142
• Main Authors: Ajayi, Kayode, Fabusoro, Oluwafemi K, Dada, Israel O, Talabi, Justina Y, Fadare, Risikat I
• Format: Journal Article
• Language: English
• Published: Women's Health and Action Research Centre (WHARC) 01.06.2023
• Subjects: Anabolic steroids; Developing countries; Iron deficiency anemia; Leaching; Vegetables; Nigeria
• ISSN: 1118-4841; 2141-3606
• DOI: 10.29063/ajrh2023/v27i6s.16

Iron deficiency anemia is a major public health problem, especially in resource-poor countries. Cooking pots may contribute some appreciable amount of trace metals into food by way of leaching. The effects of iron and aluminum cooking pots on iron content of two commonly consumed vegetables were investigated. The pH content was determined using pH meter while the moisture was determined using a moisture content analyzer. The iron content was determined using Atomic Absorption Spectrophotometer (AAS). The mean difference in the pH of African spinach (VA) 7.2[+ or -]0.0 and Lagos spinach (VL) 7.2[+ or -]0.0 was not significant (p>0.05). The mean moisture content of African spinach and Lagos spinach were 8.7[+ or -]0.0 g/100g and 18.2[+ or -]0.1 g/100g respectively. The difference in the moisture content was however statistically significant (p<0.05). The iron content of African spinach boiled in aluminum pot [VA (Al)] (5.9[+ or -]0.0 mg/100g) was statistically different from the fresh sample of African spinach, VA (12.7[+ or -]0.2 mg/100g) (p<0.05) but the amount of iron lost as a result of boiling in aluminum pot was 6.8mg / 100g. The iron content of African spinach boiled in iron pot [VA (Fe)] (15.9[+ or -]0.0 mg/100g) was also statistically different from the fresh sample of African spinach (p<0.05). However, the amount of iron added (leached) as a result of boiling was 3.2 mg/100g. The same trend was observed in the Lagos spinach boiled in aluminum and iron pots. However, the iron lost as a result of boiling in aluminum pot (0.2 mg/100g) was not significant (p>0.05) while a greater amount of iron (5.5 mg/100g) was added (leached) when Lagos spinach was boiled in iron pot. Cooking in iron pots will conserve iron during boiling and improve iron intake from the vegetables. (Afr J Reprod Health 2023; 27[6s]: 138-142). Keywords: Iron, green leafy vegetables, iron deficiency anemia, cooking pots L'anemie ferriprive est un probleme majeur de sante publique, en particulier dans les pays pauvres en ressources. Les marmites peuvent apporter une quantite appreciable d'oligo-metaux dans les aliments par lessivage. Les effets des marmites en fer et en aluminium sur la teneur en fer de deux legumes couramment consommes ont ete etudies. La teneur en pH a ete determinee a l'aide d'un pH-metre tandis que l'humidite a ete determinee a l'aide d'un analyseur de teneur en humidite. La teneur en fer a ete determinee a l'aide du spectrophotometre d'absorption atomique (AAS). La difference moyenne de pH des epinards africains (VA) 7,2 [+ or -] 0,0 et des epinards de Lagos (VL) 7,2 [+ or -] 0,0 n'etait pas significative (p> 0,05). La teneur moyenne en humidite des epinards africains et des epinards de Lagos etait respectivement de 8,7 [+ or -] 0,0 g/100 g et de 18,2 [+ or -] 0,1 g/100 g. La difference de teneur en humidite etait cependant statistiquement significative (p<0,05). La teneur en fer des epinards africains bouillis dans une marmite en aluminium [VA (Al)] (5,9 [+ or -] 0,0 mg/100 g) etait statistiquement differente de celle de l'echantillon frais d'epinards africains, VA (12,7 [+ or -] 0,2 mg/100 g) (p < 0,05) mais la quantite de fer perdue a la suite de l'ebullition dans une marmite en aluminium etait de 6,8 mg / 100 g. La teneur en fer des epinards africains bouillis dans une marmite en fer [VA (Fe)] (15,9 [+ or -] 0,0 mg/100 g) etait egalement statistiquement differente de l'echantillon frais d'epinards africains (p<0,05). Cependant, la quantite de fer ajoutee (lessivee) a la suite de l'ebullition etait de 3,2 mg/100 g. La meme tendance a ete observee dans les epinards de Lagos bouillis dans des marmites en aluminium et en fer. Cependant, le fer perdu a la suite de l'ebullition dans une marmite en aluminium (0,2 mg/100 g) n'etait pas significatif (p>0,05) tandis qu'une plus grande quantite de fer (5,5 mg/100 g) etait ajoutee (lessivee) lorsque les epinards de Lagos etaient bouillis dans marmite en fer. La cuisson dans des marmites en fer permet de conserver le fer pendant l'ebullition et d'ameliorer l'apport en fer des legumes. (Afr J Reprod Health 2023; 27[6s]: 138-142). Mots-cles: Fer, legumes a feuilles vertes, anemie ferriprive, marmites