Studies On The Effect Of Cooking On Selected Metals Oxalate And Phytate Contents Of The Raw And Cooked Lettuce From Five Farms In Ethiopiastudies On The Effect Of Cooking On Selected Metals Oxalate And Phytate Contents Of The

The effect of cooking on mineral composition and anti-nutritional factors, oxalate and phytate, of lettucerngrown in selected area of Ethiopia was investigated in this study. In addition, the effect of boiling atrndifferent time intervals on the mineral compositions, the bioavailability of Ca, Fe and Zn by the molarrnratios of [Phy]:[Fe], [Phy]:[Zn], [Ca]:[Phy], ([Ca][Phy])/[Zn] were investigated. The mineralrncomposition were found to be; 1557-3171, Ca; 13.8-14.7, Mg; 0.7-2.8, Zn; 21.4-123, Fe; 3.94-9.41, Mn;rn0.39-1.19, Cu; ND-0.24, Co; and 1.46-2.63, Ni; in mg/100 g in the raw lettuce samples. They all showrndecreasing by boiling except Fe, Zn and Ca where they show a bit increment depending on boiling timerninterval. The anti-nutritional factor to mineral ratio tends to imply that the relative bioavailability of thernminerals after boiling was found to be increased. These may present health-hazard potential, which inrnturn demands proper processing before consumption to eliminate the toxic effects of anti-nutritionalrnfactors.rnKeywords: Effect of boiling, Bioavailability, Mineral composition, Anti-nutritional factors, Lettuce,rnMolar ratios.

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