title: Hydrocyanate, oxalate, phytate, calcium and zinc in selected brands of Nigerian cocoa beverage.
abstract: Hydrocyanate, oxalate, phytate, calcium and zinc were determined in five brands of cocoa beverage which were coded NC, BT, PN, CT and CA. Hydrocyanate ranged from 5.40 to 9.64 mg/100 g dry matter (DM), oxalate 68 to 146 mg/100 g DM, phytate 590 to 750 mg/100 g DM, calcium 28.7 to 116.4 mg/100 g DM and zinc 0.516 to 0.675 mg/100 g DM. The computed phytate:zinc, calcium:phytate and [calcium] [phytate]/[zinc] molar ratios ranged from 89 to 132, 0.80 to 3.01 and 0.64 to 3.03 respectively. The discussion is focused on toxic levels of hydrocyanate and oxalate, and the significance of the molar ratios in predicting the bioavailability of dietary zinc.
authors.affiliation: Department of Biochemistry, College of Medical Sciences, University of Calabar, Nigeria.
authors.forename: C Y
authors.initials: CY
authors.lastname: Aremu
authors.forename: A E
authors.initials: AE
authors.lastname: Abara
mesh_terms: D001628:Beverages; D002099:Cacao / Q000737:chemistry*; D002118:Calcium / Q000032:analysis; D005511:Food Handling; D006856:Hydrogen Cyanide / Q000032:analysis; D009549:Nigeria; D010070:Oxalates / Q000032:analysis; D019815:Oxalic Acid; D010833:Phytic Acid / Q000032:analysis; D015032:Zinc / Q000032:analysis
chemical_list: D010070:Oxalates; D006856:Hydrogen Cyanide; D010833:Phytic Acid; D019815:Oxalic Acid; D015032:Zinc; D002118:Calcium