The chemical composition and membrane stability activity of some herbs used in local therapy for anemia.

The chemical composition and the membrane stabilizing activity of the decoctions of the dry Hibiscus sabdariffa Linn. (Malvaceae) calyx (Sobo in a Nigerian language), Theobroma cacao Linn. (N.O. Sterculiaceae) root (cocoa) and the dry stalk of white and red cultivars of Sorghum bicolor (L.) Moench (Poaceae) were determined. These herbs are often used locally for the management of anemia. Ash content was from 3.5 to 7.2%, tannin 7-46 mg/kg catechin equivalent, ascorbic acid content 250-625 mg/kg and total anthocyanin 57-150 mg/kg cyanidin-3-glucoside equivalent. Phytate was not detected in any sample but alkaloids and saponins were present except in Sobo. The decoctions contained 0.2-2.0% of the herbs' total tannin content while the pH was 3.2-6.7. Iron and zinc content was highest in Sobo while Theobroma cacao root contained the highest calcium and magnesium. Solubility and mineral availability were highest in the decoction of Sobo and lowest but available in Theobroma cacao root decoction. The decoction of Theobroma cacao exhibited a high membrane stabilizing activity while those of Sorghum bicolor and Hibiscus sabdariffa were only average. The study indicated that the herbal decoctions could provide some minerals and also help to stabilize the red blood cells from stress injury.

The effect of processing on total organic acids content and mineral availability of simulated cassava-vegetable diets.

Changes in pH, titratable acidity and mineral content (Ca, Fe, Mg, Zn) were estimated in processed cassava products while the mineral content of raw and blanched amaranthus vegetable was determined. pH of fresh cassava (6.5) decreased as total organic acid (0.07%) increased with fermentation period. Fufu and lafun had the lowest pH and the highest total organic acids contents. Fermentation of cassava increased the total calcium and iron contents, reduced magnesium level while zinc remained fairly constant in grated cassava but was reduced when soaked in water (for the preparation of fufu and lafun). Fermentation also increased the availability of these selected minerals in both cassva products and simulated cassava-vegetable diets. Blanching reduced the mineral content of amaranthus vegetable but increased mineral availability. Fermentation of cassava and blanching of vegetables play an important role in making minerals more available and these processing methods should be encouraged to potentially ameliorate the disease states associated with mineral deficiency.