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首页> 外文期刊>Food and Nutrition Sciences >Zinc Levels in Raw and Blanched Slenderleaf sp. (&i&Crotalaria ochroleuca&/i& & &i&Crotalaria brevidens&/i&) Indigenous Vegetables
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Zinc Levels in Raw and Blanched Slenderleaf sp. (&i&Crotalaria ochroleuca&/i& & &i&Crotalaria brevidens&/i&) Indigenous Vegetables

机译：原料和烫伤的锌水平Sp。 （＆ i＆ Crotalaria ochroleuca＆ / i＆＆ I＆＆ I＆克罗塔尔纤维＆ / i＆）土着蔬菜

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An estimated 20% of the world’s population is at risk for zinc (Zn) deficiency. Micronutrient deficiencies are most prevalent in Africa and remain a major problem facing poor populations, whose impact is worsened by HIV/AIDS pandemic. Adequate zinc nutrition is essential for adequate growth, immunocompetence and neurobehavioral development. In Sub-Saharan Africa , Zn deficiency risk stands at 34.6% with 25.6% of its population having inadequate zinc intake. It is widespread in areas where diets lack diversity and it has been implicated as a contributing factor to stunting in approximately a third of children in low-income countries. In Kenya, it is a public health problem that about 50% of children under 6 years and 50% of women are affected. Zn deficiency rates are severe and pose severe consequences whose impact would trans late into poor economic development and would set a vicious cycle effect that will take many generations to correct if left unchecked . It is important to examine zinc in the diet but its concentration in food varies depending partly on processing besides other factors. The objective of this study was to assess blanching as a foo d preparation method’s implication to Zn levels in vegetables. Blanching is a method where vegetables are dipped in boiling water for around two minutes and removed to avoid over cooking . Zn levels in slenderleaf sp. Indigenous vegetable commonly found in the Lake Victoria Basin region is not known. An experimental study was carried out to analyze zinc levels in raw and blanched slenderleaf sp. ( Crotalaria ochroleuca & Crotalaria brevidens ) vegetables . Results indicated that blanching reduces Zinc levels in slenderleaf vegetables , however, the reductions are not significant ; the levels after blanching are still vital. It is , therefore , recommended to minimize blanching time in order to reduce loss of the vital nutrient in slenderleaf sp. vegetables.
机译：估计，世界20％的人口面临锌（Zn）缺乏的风险。微量营养素缺陷在非洲最普遍，仍然是贫困人口面临的主要问题，其影响受到艾滋病毒/艾滋病大流行恶化的影响。足够的锌营养对于充足的生长，免疫功能性和神经兽性发育至关重要。在撒哈拉以南非洲，贫困风险占34.6％，锌摄入量不足25.6％。它在饮食缺乏多样性的地区普遍存在，它涉及到低收入国家大约三分之一的儿童中迟缓的贡献因素。在肯尼亚，这是一个公共卫生问题，大约50％的6岁以下儿童和50％的妇女受到影响。 Zn缺乏率严重且造成严重后果，其影响将转变为差的经济发展，并设定一个恶性循环效果，这将需要许多代来纠正，如果没有选中。重要的是在饮食中检查锌，但其在食物中的浓度根据其他因素除了部分加工而变化。本研究的目的是评估Blancancing作为Foo D制备方法对蔬菜中Zn水平的影响。漂白是一种蔬菜在沸水中浸入两分钟后的方法，除去以避免烹饪。 Slenderleaf SP中的Zn水平。在维多利亚湖盆地地区常见的土着蔬菜尚不清楚。进行了一种实验研究，以分析原料和烫伤的Slendleaf Sp中的锌水平。 （ Crotalaria Ochroleuca＆ Crotalaria brividens ）蔬菜。结果表明，Blancancing降低了Slenderleaf蔬菜中的锌水平，然而，减少不显着;烫伤后的水平仍然至关重要。因此，建议最小化烫发时间，以减少Slendleaf SP中的重要营养物的丧失。蔬菜。

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