Assessment of vitamins and minerals of rats fed with plantain-maize pudding prepared using edible plant leaves and metallic plates

Cooking materials are important factors that basically intended to provide covering, protection and consumers’ choice of food products. The objective of the study was to determine the vitamin profile and minerals in the serum of rats fed maize-plantain pudding cooked using different leaves and metallic plates. Different maize-plantain pudding samples were prepared using plantain and maize flour blended together 1:1 ratio. In the animal study, thirty rats were divided into six groups of five rats each. Rats in Group A served as control. Group B rats were given Tween 80. Rats in Groups C, D, E and F were fed pudding prepared using plantain leaves, ginger leaves, aluminium plates and cast iron plates respectively. The rats in each group were allowed free access to feed and clean drinking water throughout the period of the experiment for 28 days. Mineral analysis was done using an atomic absorption spectrophotometer. Vitamin profile was determined using high performance liquid chromatography (HPLC). The results showed that serum minerals (calcium, potassium, magnesium, sodium, iron and phosphorus) and total vitamin content were significantly higher in rats fed with pudding prepared using ginger leaves when compared with plantain leaves, cast iron plate and aluminium plate. The serum iron content was significantly higher in rats fed pudding prepared using cast iron plate compared to other groups. Therefore, the use of locally accessible and consumable leaves and cast iron plates or utensils may be encouraged in diet preparation