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Effect of processing on iodine content of some selected plants food

机译：加工对某些精选植物性食品中碘含量的影响

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Effect of processing on iodine content of some selected plants food was investigated. Results show significant reduction (p < 0.05) in the iodine content of the processed food compared with the raw forms. The iodine value of 658.60 ± 17.2 μg/100g?observed in raw edible portion of?Discorea rotundata?was significantly higher compared with the value of 448.60 ± 2.46, 248.60 ± 2.46 and 300.05 ± 5.66 μg/100g dry matter observed in the boiled yam, pounded yam and yam flour, respectively. The result also indicates that the iodine value of 592.50 ± 8.22 μg/100gdry matter observed in the raw form of cassava was higher when compared with that of garri (366.03 ± 3.82 μg/100g) and cassava flour (216.90 ± 1.03 μg/100g?dry matter). Similarly, raw Zea mays?contain higher iodine (112.24 ± 0.42 μg/100g) compared with boiled maize (79.44 ± 0.64 μg/100g?dry matter) and fresh ogi (45.07 ± 1.24 μg/100g?dry matter). The result also indicates that raw?Vigina uguicnlata?andArachis hypogea?contain higher iodine content (112.22 ± 0.22 and 119.62 ± 0.22 μg/100g dry matter, respectively) when compared with their boiled forms (97.33 ± 1.53 and 83.12 ± 1.35 μg/100g, respectively). Results obtained in this study thus indicate that processing significantly reduces iodine content of food products, hence consideration must be given to different processing methods when accessing Iodine intake from different processed foods.
机译：研究了加工对某些精选植物性食品中碘含量的影响。结果显示，与原始形式相比，加工食品中的碘含量显着降低（p <0.05）。圆山莴苣的可食用部分中的碘值为658.60±17.2μg/ 100 g，明显高于煮山药中的448.60±2.46、248.60±2.46和300.05±5.66μg/ 100 g干物质。 ，分别捣碎的山药和山药粉。结果还表明，与木薯粉（366.03±3.82μg/ 100g）和木薯粉（216.90±1.03μg/ 100g？）相比，以木薯原料形式观察到的碘值为592.50±8.22μg/ 100g干物质。干物质）。同样，与煮沸的玉米（79.44±0.64μg/ 100g干物质）和新鲜的ogi（45.07±1.24μg/ 100g干物质）相比，生玉米Zea可能含有更高的碘（112.24±0.42μg/ 100g）。结果还表明，与煮沸的形式（97.33±1.53和83.12±1.35μg/ 100g）相比，生的维吉尼亚（Vigina uguicnlata）和花生（Arachis hypogea）的碘含量更高（分别为112.22±0.22和119.62±0.22μg/ 100g干物质）。 ， 分别）。因此，本研究获得的结果表明，加工显着降低了食品中的碘含量，因此从不同加工食品获取碘的摄入量时必须考虑不同的加工方法。

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