Effect of processing on iodine content of some selected plants food

Effect of processing on iodine content of some selected plants food was investigated. Results showsignificant reduction (p < 0.05) in the iodine content of the processed food compared with the rawforms. The iodine value of 658.60 ± 17.2 ìg/100g observed in raw edible portion of Discorea rotundatawas significantly higher compared with the value of 448.60 ± 2.46, 248.60 ± 2.46 and 300.05 ± 5.66ìg/100g dry matter observed in the boiled yam, pounded yam and yam flour, respectively. The resultalso indicates that the iodine value of 592.50 ± 8.22 ìg/100g dry matter observed in the raw form ofcassava was higher when compared with that of garri (366.03 ± 3.82 ìg/100g) and cassava flour (216.90± 1.03 ìg/100g dry matter). Similarly, raw Zea mays contain higher iodine (112.24 ± 0.42 ìg/100g)compared with boiled maize (79.44 ± 0.64 ìg/100g dry matter) and fresh ogi (45.07 ± 1.24 ìg/100g drymatter). The result also indicates that raw Vigina uguicnlata and Arachis hypogea contain higher iodinecontent (112.22 ± 0.22 and 119.62 ± 0.22 ìg/100g dry matter, respectively) when compared with theirboiled forms (97.33 ± 1.53 and 83.12 ± 1.35 ìg/100g, respectively). Results obtained in this study thusindicate that processing significantly reduces iodine content of food products, hence considerationmust be given to different processing methods when accessing Iodine intake from different processedfoods