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Hydrocyanate, oxalate, phytate, calcium and zinc in selected brands of Nigerian cocoa beverage

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Abstract

Hydrocyanate, oxalate, phytate, calcium and zinc were determined in five brands of cocoa beverage which were coded NC, BT, PN, CT and CA. Hydrocyanate ranged from 5.40 to 9.64 mg/100 g dry matter (DM), oxalate 68 to 146 mg/100 g DM, phytate 590 to 750 mg/100 g DM, calcium 28.7 to 116.4 mg/100 g DM and zinc 0.516 to 0.675 mg/100 g DM. The computed phytate:zinc, calcium:phytate and [calcium] [phytate]/[zinc] molar ratios ranged from 89 to 132, 0.80 to 3.01 and 0.64 to 3.03 respectively. The discussion is focused on toxic levels of hydrocyanate and oxalate, and the significance of the molar ratios in predicting the bioavailability of dietary zinc.

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Authors and Affiliations

  1. Department of Biochemistry, College of Medical Sciencess, University of Calabar, Calabar, Nigeria

    C. Y. Aremu

  2. Department of Chemical Sciences, School of Applied Science, The Polytechnic, Calabar, Nigeria

    A. E. Abara

Authors
  1. C. Y. Aremu
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  2. A. E. Abara
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Aremu, C.Y., Abara, A.E. Hydrocyanate, oxalate, phytate, calcium and zinc in selected brands of Nigerian cocoa beverage. Plant Food Hum Nutr 42, 231–237 (1992). https://doi.org/10.1007/BF02193931

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  • DOI: https://doi.org/10.1007/BF02193931

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