In vitro Buffering Capacity of Some Nigerian Cereals, Legumes and Starchy Staples

Abstract

Food components in a diet can influence buffering capacity (BC) in vivo. A knowledge of the in vitro BC of some indigenous staples may guide the choice of food. The in vitro BC of some Nigerian starchy staples; Cassava, ꞌGarriꞌ, Rice, Ripe plantain, ꞌSemovitaꞌ (Golden penny), Starch, Unripe plantain, wheat (Honeywell) and white yam; Legume seeds; brown and white cowpea (Vigna ungiuculata), common beans (Phaseolus vulgaris), groundnut (Arachis hypogea), pigeon pea (Cajanus cajan) and soya beans (Glycine max) and Cereal grains; millet (Pennisetum glaucum), sorghum (Sorghum bicolor), white and yellow maize (Zea mays) were assessed. The processed and dried samples were homogenized in deionized water and filtered to obtain an extract used to determine the pH. The in vitro BC were determined by titrating the different extracts respectively with 1M HCl or 1M NaOH. The results revealed that pigeon pea had the highest BC (3.05 0.03). Cereals had low BC of 0.56 0.09 to 0.60 0.01. The BC of the starchy staples ranged from 0.40 for starch to 3.18±0.21 for 'Tapioca'. Legumes had the highest BC when compared with other staples. This study revealed that legumes have alkalinizing effects in vitro and its use could be effective in nutritional interventions for therapeutic purposes.
Keywords: Buffering capacity, pH, Nigerian staples