International Journal of Diabetes and Endocrinology

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Chemical and Mineral Bio-availability Composition of Indigenous Vegetable Sauces: Implication for Type 2 Diabetes Mellitus

Received: 14 August 2019    Accepted: 27 September 2019    Published: 15 October 2019
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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.

DOI 10.11648/j.ijde.20190404.11
Published in International Journal of Diabetes and Endocrinology (Volume 4, Issue 4, December 2019)
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), 2024. Published by Science Publishing Group

Keywords

Vegetable Sauces, Indigenous, Type 2 Diabetes Mellitus, Mineral Bioavailability

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Author Information
  • Department of Nutrition and Dietetics, Imo State University, Owerri, Nigeria

  • Department of Nutrition and Dietetics, Imo State University, Owerri, Nigeria

  • Department of Nutrition and Dietetics, Imo State University, Owerri, Nigeria

  • Department of Nutrition and Dietetics, Imo State University, Owerri, Nigeria

  • Department of Food Science and Technology, Imo State University, Owerri, Nigeria

  • Department of Medical Laboratory Science, Imo State University, Owerri, Nigeria

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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

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    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

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    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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  • @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://download.sciencepg.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}
    }
    

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  • 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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