In vitro bioavailability of iron from some non conventional leafy vegetables consumed in cameroon

To determine the bioavailability of iron in leafy vegetable dishes made of S. macrocarpon, H. sabdariffa thin morphotype, H. sabdariffa white morphotype, C. maxima spotted morphotype, C. maxima, C. sesamoides, C. olitorius, A. hybridus, V. calvoana M. oleifera consumed in the northern part of Cameroon were processed using local processes techniques identified through a household survey. Total iron in the dishes was determined by atomic absorption and the bioavailability of iron was assessed in vitro. The results showed that iron contents varied with the species of vegetables and the cooking method (P <0.05). Iron contents of dishes are substantial and could contribute to the improvement of serum iron status of populations. The contents varied from 9.85mg/100gDW for the dish made of V. calvoana to 71.98mg/100gDW for that made using C. sesamoïdes. The addition of ingredients to the bleached vegetables with or without kanwa resulted to lower iron contents and the reduction percentage varies between 13% and 77% with the species of leafy vegetable. The results of this study show that, the dishes prepared with kanwa have higher iron levels than those prepared without kanwa. Unfortunately, kanwa reduces the bioavailability of iron of the leafy vegetables studied. The bioavailability of iron in the leafy vegetables studied is generally low and varies with the species and with the cooking method applied. C. olithorushad the highest content of ionizable iron (5mg/100gDM) while with C. sesamoïdeshad the lowest (0.36mg/100gDW). The high iron content in a vegetable dish does not guarantee high iron bioavailability.