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Table 5 The iron and zinc content (mg/kg wet weight) of cereal samples collected in the respective counties

From: Iron and zinc content of selected foods in the diet of schoolchildren in Kumi district, east of Uganda: a cross-sectional study

Sample

Scientific

name

 

Iron

(mg/kg)

  

Zinc

(mg/kg)

 
  

Kumi

Ngora

Bukedea

Kumi

Ngora

Bukedea

Cassava flour

Manihot esculenta Crantz

80

n.s.

*

6

n.s.

5

Sorghum flour

Sorghum bicolor (L.) Moench.

600

7000a, b

90

15

18

16

Millet flour

Eleusine coracana Gaertn.

570a, b

*

70

24

17

20

Maize flour

Zea mays L.

30

53

70

4.2

3.6

7

Wheat flour

Triticum aestivum L.

13

n.s.

n.s.

8

n.s.

n.s.

Rice

Oryza sativa L.

9

9

3.5

14

14

14

Sesame seeds

Sesamum orientale L.

500c

n.s.

n.s.

44

n.s.

n.s.

  1. The results are given as a mean of two parallel dissolutions.
  2. a Mean value of four parallel dissolutions.
  3. b Values with Relative Standard Deviation (RSD) between 10% and 20%
  4. c Values with Relative Standard Deviation (RSD) between 20% and 30%
  5. *The sample is rejected because of unacceptable variation.
  6. n.s. = No sample was collected.
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Nutrition Journal

ISSN: 1475-2891

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