The Effect of Seasoning Salts and Local Condiments on Mineral Availability from Two Nigerian Vegetables

Abstract

Seasoning salts have now replaced local condiments in the kitchen of virtually every Nigerian home thus prompting this comparative study on mineral availability from Nigerian vegetables. The iron content of both seasoning salts (Maggi and A-one) was higher than that in the vegetables. Fermentation decreased the iron content of African locust bean while that of melon seed was unaffected. The availability of iron was generally high (21-35%) while Maggi, iru and ogiri enhanced iron availability in Amaranthus composite diets but iron availability from Corchorus composite diets was inhibited. Tannin content in both vegetables was similar but phytate in Corchorus was 300% greater than in Amaranthus. Fermentation reduced the level of magnesium by 50% in locust bean but increased that of melon seed. The seasoning salts enhanced magnesium availability in Corchorus vegetable and was inhibited by locust bean and melon seed. Fermentation improved magnesium availability in condiment-Corchorus composite diets. Copper content was high in the plant foods, low but with high availability in the seasoning salts. Fermentation reduced the copper availability in locust bean but increased that of melon seed. Availability of copper was virtually inhibited in all the composite diets. Zinc content of iru and ogiri was 250% greater than the level in seasoning salts and the vegetables. Zinc availability was high in the vegetables, Maggi and low in iru and was depressed in Corchorus composite diets but enhanced in most Amaranthus composite diets.