Sources and Forms of Iron in Nigerian Foods and Effects of Processing on Availability

Abstract

The average diet in most developing countries, including Nigeria, is predominantly plant based. Cereals, legumes, tubers, and vegetables are the main food types. Although most of these food items have considerable iron, its low bioavailability is one of the factors accounting for the high incidence of iron-deficiency anaemia. The traditional processing procedures, fermentation and germination, improved the chemical and bioavailable iron in the foods studied. Techniques of measuring iron availability in vitro and in vivo were applied to a variety of foods. The advantages and disadvantages of the methods employed are discussed.