Nutrients and Antinutrients in Selected Brands of Malt Drinks Produced in Nigeria
DOI:
https://doi.org/10.3923/pjn.2005.352.355Keywords:
Hydrogen cyanide, malt drinks, mashing, minerals, oxalate, protein, phytate, reducing sugarAbstract
Seven commercial brands of malt drinks were analyzed for reducing sugar, protein, minerals, vitamins A, vitamin C, oxalate, phytate and hydrogen cyanide. The malt drinks were found to contain substantial amounts of reducing sugar ranging from 603.66 to 943.45 mg/dl. Vitamins A and C were present in adequate amounts with respect to RDA requirements, whereas, low values were found for protein, iron, zinc, oxalate, phytate and hydrogen cyanide. The paper observes the need for standardization in the extent of fortification of malt drinks with vitamins and the possible inclusion of essential minerals as fortificants in these products to make them more wholesome.
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