Buffering capacity of some Nigerian food-substances

Abstract

The buffering capacity of some Nigerian local food substances was investigated using a modification of Toveys method (1974), Beans (red, and white), maize, rice (unprocessed with hull) and rice (unpolished) appeared to have high buffering capacity while yam, cassava and polished rice all showed weak buffering capacity. According to the analysis of Nigeria's foods and food-stuffs by Oyenuga, (1968)2 the'former group of food substance incidentally have high phosphorus contents and relatively higher iron, calcium and protein contents. (The index of the buffering capacity is the number of millitres of acid that was mopped up before attaining pH 1.9). The buffering capacity was prominent at a higher pH range in the strong buffers than in the weak ones. This study would therefore encourage ulcer patients to eat more of beans especially the red type since it showed the greatest buffering capacity.

Key Words:

• Buffering
• beans
• rice
• yam
• peptic ulcer