Chemical and mineral bioavailability composition of indigenous vegetable sauces: implication for type 2 diabetes mellitus was evaluated. Vegetables and ingredients for sauce preparation were purchased from Relief market Owerri, Imo State. The vegetables were used in preparation of okra sauce, African spinach sauce and lettuce sauce. It was oven-dried at 50°C for 14 hours. The sauces were analyzed for proximate, minerals, vitamin, antinutrient while mineral to antinutrient ratios was calculated using standard methods. Statistical analysis using Statistical Product for Service Solution (SPSS) was used to determine one way Analysis of variance (ANOVA) to separate the means while Turkey test model was used to test significant difference. P-value at 0.05 was considered significant. Significant difference was observed only in dietary fibre (p<0.05). Mineral composition showed significant (p<0.05) differences in African spinach sauce for sodium, calcium, magnesium, potassium, iron, zinc and manganese and only highest in phosphorus for lettuce sauce. Tannin was significantly highest in lettuce sauce and African spinach sauce, for phytate and oxalate in African spinach sauce. All the minerals studied showed high bioavailability. Vitamin composition was significantly (p<0.05) different among the vegetable sauces in all the water soluble vitamin studied but was only significant (p<0.05) for vitamin D for all the fat soluble vitamins in okra sauce. Consumption of these vegetable sauces should be encouraged especially among the type 2 diabetic subjects.
| Published in | International Journal of Diabetes and Endocrinology (Volume 4, Issue 4) |
| DOI | 10.11648/j.ijde.20190404.11 |
| Page(s) | 90-97 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2019. Published by Science Publishing Group |
Vegetable Sauces, Indigenous, Type 2 Diabetes Mellitus, Mineral Bioavailability
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APA Style
Joy Adaku Chibuzo Amadi, Asinobi Chinagorom Onyemaechi, Okeke Phenomena Ngozi, Ndukwu Sylvia Ogechi, Nwachukwu Chijioke Nnaemeka, et al. (2019). Chemical and Mineral Bio-availability Composition of Indigenous Vegetable Sauces: Implication for Type 2 Diabetes Mellitus. International Journal of Diabetes and Endocrinology, 4(4), 90-97. https://doi.org/10.11648/j.ijde.20190404.11
ACS Style
Joy Adaku Chibuzo Amadi; Asinobi Chinagorom Onyemaechi; Okeke Phenomena Ngozi; Ndukwu Sylvia Ogechi; Nwachukwu Chijioke Nnaemeka, et al. Chemical and Mineral Bio-availability Composition of Indigenous Vegetable Sauces: Implication for Type 2 Diabetes Mellitus. Int. J. Diabetes Endocrinol. 2019, 4(4), 90-97. doi: 10.11648/j.ijde.20190404.11
AMA Style
Joy Adaku Chibuzo Amadi, Asinobi Chinagorom Onyemaechi, Okeke Phenomena Ngozi, Ndukwu Sylvia Ogechi, Nwachukwu Chijioke Nnaemeka, et al. Chemical and Mineral Bio-availability Composition of Indigenous Vegetable Sauces: Implication for Type 2 Diabetes Mellitus. Int J Diabetes Endocrinol. 2019;4(4):90-97. doi: 10.11648/j.ijde.20190404.11
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Download@article{10.11648/j.ijde.20190404.11,
author = {Joy Adaku Chibuzo Amadi and Asinobi Chinagorom Onyemaechi and Okeke Phenomena Ngozi and Ndukwu Sylvia Ogechi and Nwachukwu Chijioke Nnaemeka and Edward Uzoamaka},
title = {Chemical and Mineral Bio-availability Composition of Indigenous Vegetable Sauces: Implication for Type 2 Diabetes Mellitus},
journal = {International Journal of Diabetes and Endocrinology},
volume = {4},
number = {4},
pages = {90-97},
doi = {10.11648/j.ijde.20190404.11},
url = {https://doi.org/10.11648/j.ijde.20190404.11},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijde.20190404.11},
abstract = {Chemical and mineral bioavailability composition of indigenous vegetable sauces: implication for type 2 diabetes mellitus was evaluated. Vegetables and ingredients for sauce preparation were purchased from Relief market Owerri, Imo State. The vegetables were used in preparation of okra sauce, African spinach sauce and lettuce sauce. It was oven-dried at 50°C for 14 hours. The sauces were analyzed for proximate, minerals, vitamin, antinutrient while mineral to antinutrient ratios was calculated using standard methods. Statistical analysis using Statistical Product for Service Solution (SPSS) was used to determine one way Analysis of variance (ANOVA) to separate the means while Turkey test model was used to test significant difference. P-value at 0.05 was considered significant. Significant difference was observed only in dietary fibre (p<0.05). Mineral composition showed significant (p<0.05) differences in African spinach sauce for sodium, calcium, magnesium, potassium, iron, zinc and manganese and only highest in phosphorus for lettuce sauce. Tannin was significantly highest in lettuce sauce and African spinach sauce, for phytate and oxalate in African spinach sauce. All the minerals studied showed high bioavailability. Vitamin composition was significantly (p<0.05) different among the vegetable sauces in all the water soluble vitamin studied but was only significant (p<0.05) for vitamin D for all the fat soluble vitamins in okra sauce. Consumption of these vegetable sauces should be encouraged especially among the type 2 diabetic subjects.},
year = {2019}
}
TY - JOUR T1 - Chemical and Mineral Bio-availability Composition of Indigenous Vegetable Sauces: Implication for Type 2 Diabetes Mellitus AU - Joy Adaku Chibuzo Amadi AU - Asinobi Chinagorom Onyemaechi AU - Okeke Phenomena Ngozi AU - Ndukwu Sylvia Ogechi AU - Nwachukwu Chijioke Nnaemeka AU - Edward Uzoamaka Y1 - 2019/10/15 PY - 2019 N1 - https://doi.org/10.11648/j.ijde.20190404.11 DO - 10.11648/j.ijde.20190404.11 T2 - International Journal of Diabetes and Endocrinology JF - International Journal of Diabetes and Endocrinology JO - International Journal of Diabetes and Endocrinology SP - 90 EP - 97 PB - Science Publishing Group SN - 2640-1371 UR - https://doi.org/10.11648/j.ijde.20190404.11 AB - Chemical and mineral bioavailability composition of indigenous vegetable sauces: implication for type 2 diabetes mellitus was evaluated. Vegetables and ingredients for sauce preparation were purchased from Relief market Owerri, Imo State. The vegetables were used in preparation of okra sauce, African spinach sauce and lettuce sauce. It was oven-dried at 50°C for 14 hours. The sauces were analyzed for proximate, minerals, vitamin, antinutrient while mineral to antinutrient ratios was calculated using standard methods. Statistical analysis using Statistical Product for Service Solution (SPSS) was used to determine one way Analysis of variance (ANOVA) to separate the means while Turkey test model was used to test significant difference. P-value at 0.05 was considered significant. Significant difference was observed only in dietary fibre (p<0.05). Mineral composition showed significant (p<0.05) differences in African spinach sauce for sodium, calcium, magnesium, potassium, iron, zinc and manganese and only highest in phosphorus for lettuce sauce. Tannin was significantly highest in lettuce sauce and African spinach sauce, for phytate and oxalate in African spinach sauce. All the minerals studied showed high bioavailability. Vitamin composition was significantly (p<0.05) different among the vegetable sauces in all the water soluble vitamin studied but was only significant (p<0.05) for vitamin D for all the fat soluble vitamins in okra sauce. Consumption of these vegetable sauces should be encouraged especially among the type 2 diabetic subjects. VL - 4 IS - 4 ER -
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