Effect of processing on iron levels in and availability from some nigerian vegetables

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Abstract
The total iron contents of 12 Nigerian local vegetables differed significantly (P<0.05). Whereas blanching resulted in the loss of 14.1–45.4% of total iron, squeeze‐washing resulted in a 15.3–64.4% loss in the total iron. Percentage dialysable iron between these vegetables also differed significantly (P<0.05). Dialysable iron was reduced significantly (P<0.05) after blanching or squeeze‐washing of the vegetables. The addition of kanwa (an alkaline salt) also led to a 13.2–78.6% reduction in the dialysable iron from these vegetables. However, the addition of ascorbic acid enhanced the dialysable iron (P<0.05). This enhancing effect was also observed in the dialysable iron from some blanched vegetables. The results are discussed in relation to their implications for Nigerian feeding habits.