An evaluation of cyanoglucose, total phenol, protease inhibitors, phytic acid and zinc contents in some Caribbean food crops

Abstract

Six staple foods grown in theCaribbean(gungo peas, red peas, lettuce, callaloo, pumpkin and green banana) were screened in uncooked form for their contents of cyanoglucosides, phenolics, phytic acid, protease inhibitors and zinc.

      Cyanoglucoside content was lowest for red peas and highest in callaloo (2.43 ± 0.22 and 4.26 ± 0.36 mg/100g dry weight respectively).  Total phenol level was lowest in green banana (6.3 ± 1.40 µg/g dry weight) and highest in lettuce (122.20 ± 2.95 µg/g dry weight).  Trypsin inhibitor activity was lowest for pumpkin (32.55 ± 2.45 TIU/g dry weight) and highest in gungo peas (185.50 ± 2.80 TIU/g dry weight).  Chymotrypsin inhibitor activity was lowest in callaloo (9.10 ± 1.40 CIU/g dry weight) and highest for gungo peas (137.90 ± 2.19 CIU/g dry weight).  Phytate content of the food crops was lowest for callaloo (8.27 ± 1.36mg/g dry weight) and highest for gungo peas (25.82 ± 3.00 mg/dry weight).  The phytate: zinc ratio was higher than 10 for all the food samples analysed except for lettuce and callaloo that recorded Phytate: Zn of 8 and 4 respectively.  The consumption of some of these food crops in the raw or improperly processed forms may elicit some adverse effects in humans and animals.