Macronutrients and toxic minerals availability in some Sudanese foods
Rayan Hassan M Hassan, Omer Adam Gibla, Esraa Omer Adam
This study was conducted to measure the availability of the macronutrients (Na, K, Mg, Ca, and p) in addition to thet oxicminerals (Be, Ba, Cd, Cr, Al, Pb, As, Sb, Sn, and Sr) in some traditional Sudanese foods. Fifteen different Samples of food species were collected from the local marketsat Khartoum State.The samples included, Roselle, Tamarindous, Baobab, Doum, Grewia tenax, Chick peas, Lupine, Cajanuscajan, Cowpeas, Gondaila dates, Millet, Wheat and three different types of Sorghum (fetarita, abahmed and tabat).Inductively coupled plasma spectroscopy (ICP) was used for measuring the minerals concentrations. The concentrations were found to be different inthe analyzed species, ranging from very low to significantly high. Sodium was ranged from (<0.1441 ppm) in Gondaila date to (220 ppm) in Roselle. Potassium range was (4,295 ppm) in Sorghum (fetarita) and (27,648ppm) in Doum. Magnesium ranged from(13.51ppm) in Cowpeas to (3,245ppm) in Roselle. Calcium range was (0.1999ppm) in Sorghum (Abahmed) to (1,966.24ppm) in lupines.The lowest phosphorus content was in Baobab (638.5ppm) and the highest in Cajanusc ajan (3,639ppm).The minerals (Be, Cd, Cr, As, Pb, Sr and Sn) showed trace level concentrations in all the analyzed samples. Barium (Ba) and Strontium (Sr) contents were relatively highin Rossele (30.34 and 74.35ppm respectively).