Mac-Inegite ¹, O. Jose ¹, O. K. Obagaiye ¹, A. Owolabi Olumuyiwa ¹

Affiliations
1 Department of Bio-Chemistry, Ahmadu Bella University, Zaria, NG

Abstract

Although a few investigators have reported losses In thlamin and riboflavin in cowpeas and rice during cooking, there has been little information on the retention of thiamin (vitamin B₁), riboflavin (vitamin B₂) and niacin (vitamin B₃) during household boiling of the predominant staples such as rice, cassava, potatoes and yam.

Full Text

     

J. O. Mac-Inegite ¹, O. K. Obagaiye ¹, Olumuyiwa A. Owolabi ²

Affiliations
1 Department of Biochemistry, Ahmadu Bello University, Zaria, NG
2 Food Technology Programme, National Agricultural Extension and Res Liasion Services, Ahmadu Bello University, Zaria, NG

Abstract

The nutritional essentiality of niacin has been established and available evidences show that niacin exert an important metabolic function in intermediary metabolism as a constituent of two coenzymes, NAD+ and NADP+. These coenzymes are involved in oxido-reduction reactions essential for cellular respiration and oxidative phosphorylation. Poor intake of niacin have been reported to result into the metabolic disorder called pellagra. Pellagra, which is also associated with tryptophan deficiency can manifest in psychosis with delusions and hallucinations if it is untreated. It is evident that the requirement of niacin (vitamin B3) is related, to caloric intake.

Full Text