International Research Journal of Biological Sciences ___________________________________ ISSN 2278-3202Vol. 1(8), 1-6, December (2012) Int. Res. J. Biological Sci. International Science Congress Association 1 Calcium Content of Locally and Commonly Consumed Foods of Kurukshetra, Haryana, IndiaSaini S. and Davar V. Department of Home Science, Kurukshetra University, Kurukshetra, Haryana, INDIA Available online at: www.isca.in Received 27th April 2012, revised 18th June 2012, accepted 19th August 2012Abstract Calcium in human body performs vital role. Inadequate intake of calcium may lead to serious complications like porous and fragile bones, tooth decay, muscle cramps and in extreme cases osteoporosis. Source of calcium for humans is through diet. Therefore, the present study was undertaken to determine “Calcium content of locally and commonly consumed foods of Kurukshetra (Haryana)”. Thirty- four foods from six food groups were analyzed for their calcium content by AAS. Calcium content in different foods ranged from 2.43-1317.37 mg/100g. Nuts and Oilseeds contained the highest (758.43±43mg/100g) while cereals had the lowest (15.28±14.39mg/100g)calcium content. Top five foods for Calcium were Omum (1317.37±40.22), Poppy seeds (1289.13±14.68), Gingelly seeds (1167.67±32.24), cumin seeds (1006.03±47.55) and curry leaves (782.66 ±14.77). Keywords: Calcium deficiency, calcium content, mineral. IntroductionCalcium is one of the most important mineral constituent of skeleton system. It plays a vital role in various biological processes like cell adhesiveness, mitosis, blood coagulation, muscle contraction and glandular secretion. Bone stores of calcium can be used to maintain adequate blood calcium levels for short term. Human body gets calcium through diet. Over a long term, inadequate intake of dietary calcium can result in porous and fragile bones, tooth decay, muscle cramps and irritability. Osteoporosis in adults is one of the most serious complications of chronic calcium deficiency. In India, one out of two women over the age of 45 years is affected by osteoporosis. Milk is the best but expensive source while Green leafy vegetables are the cheapest natural source of calcium. Cereals and millets also contain some amount of this element. Foods rich in calcium should be consumed for better calcium intake. Keeping in view this fact, the present study has been undertaken to determine “calcium content of locally and commonly consumed foods of Kurukshetra (Haryana)”. Material and MethodsA total of thirty-four different foodstuffs were analyzed including four cereals, six pulses, five fruits, eleven vegetables, six spices and condiments and two nuts and oilseeds. The English and botanical names for studied samples are listed in table – 1. Food Samples were purchased from the retail market of district Kurukshetra. Cereals, pulses, spices and condiments were sorted out and homogenized for analysis, while fruits and vegetables were cleaned, washed, sorted out and only edible portion were homogenized for determination of calcium. Samples were analyzed in triplicate in di-acid mixture (4 parts HNO and 1 part Hcl0) according to the procedure of Johnson and Ulrich (1959). For digestion, one gram sample of each food was taken with 20ml of diacid mixture in a 100ml conical flask and was covered by a watch glass to prevent contamination and kept overnight. The samples were digested at low temperature on hot plate. Copious red fumes produced as reaction, initiated and after 40-50 minutes, the fumes of nitric acid were over. The digestion was continued till the liquid finally became colorless. A volume of 50 ml was made on cooling of the digested sample with double distilled water. Calcium was analyzed using atomic absorption spectrophotometer (Chemito AA203) and data was converted to mg/100g of food. Calcium content (mg/100g) of the studied foods was compared with the reported values with their percentage increase and decrease. Results and DiscussionTable – 2 reveals the calcium contents (mg/100g) of analyzed foods. In analyzed foods, concentration of calcium ranged from 2.43 to 1317.37 mg/100g. Omum had the highest (1317.37mg/100g) and apple had the lowest (2.43mg/100g) calcium. The top five foods in rank order of higher calcium content were omum (1317.37±40.22), poppy seeds (1289.13 ±14.68), gingelly seeds (1167.67±32.24), cumin seeds (1006.03±47.55) and curry leaves (782.66 ±14.77). Among food groups, Nuts and Oilseeds contained the highest (758.43±43 mg/100g) while cereals had the lowest (15.28±14.39mg/100g)calcium content. International Research Journal of Biological Sciences ________________________________________________ ISSN 2278-3202 Vol. 1(8), 1-6, December (2012) Int. Res. J. Biological Sci. International Science Congress Association 2 Table – 1 Selected foods analyzed for calcium content with their Botanical names English name Botanical name Maize Zea mays Rice Oryza sativa Rice flakes Oryza Sativa Wheat flour Triticum aestivum Green gram Phaseolus aureus Roxb Soyabean Glycine max Merr. Lentil Lens esculenta Rajmah Phaseolus vulgaris Moth bean Phaseolus aconitifolius Bengol gram dhal Cicer arietinum Curry leaves Murraya Koenigii Amaranth Amaranthus gangeticus Spinach Spincia oleracea French beans Phaseolus vulgaris Lotus stem Nelumbium nelumbo Tomato Lycopersicon esculentum Onion Allium cepa Potato Solanum tuberosum Carrot Daucus carota Cauliflower Brassica oleracea Lady finger Abelmoschus esculentus Papaya Carica papaya Guava Psidium Guajava Banana Musa paradisiaca Apple Malus sylvestris Raisin Vitis vinfera Omum Trachyspermum ammi Mango powder Mangifera indica Cumin seeds Cuminum cyminum Turmeric Curcuma domestica Coriander Corindrum sativum Poppy seeds Papaner somniferum Coconut dry Cocos nucifera Gingelly seeds Sesamum indicum International Research Journal of Biological Sciences ________________________________________________ ISSN 2278-3202 Vol. 1(8), 1-6, December (2012) Int. Res. J. Biological Sci. International Science Congress Association 3 Table – 2 Calcium content of locally and commonly consumed foods of Kurukshetra Food name Mean calcium content (mg/100g) Cereals Maize 11.46±2.16 Rice 7.9±1.04 Rice flakes 14.96±1.35 Wheat flour 421±1.63 Mean 15.28±14.39 Pulses Green gram 66.46±1.82 soybean 222.2±1.66 Lentil 67.13±1.61 Rajmah 242.5±6.16 Moth bean 193.13±2.44 Bengol gram 182.2±3.77 Mean 162.27±70.24 Vegetables Curry leaves 782.66±14.77 Amaranth 192±4.5 Spinach 66±2.77 Beans 40.3±4.1 Lotus stem 354.43±25.23 Tomato 11.76±3.65 Onion 31.53±2.10 Potato 2.93±1.34 Carrot 62.73±5.35 Cauliflower 27.76±1.51 Lady finger 48.9±4.88 Mean 147.36±223.68 Fruits Papaya 11.76±1.15 Guava 4.16±1.45 Banana 6.53±0.68 Apple 2.43±0.65 Raisins 70.13±4.58 Mean 19.002±25.75 Spices &Condiment Omum 1317.37±40.22 Mango powder 150.47±3.43 Cumin seeds 1006.03±47.55 Turmeric 131.26±3.84 Coriander 496.93±25.09 Poppy seeds 1289.13±14.68 Mean 731.86±497.06 Nuts &Oilseeds Coconut Dry 349.20 ±20.61 Gingelly seeds 1167.67±32.24 Mean 758.43±409.23 International Research Journal of Biological Sciences ________________________________________________ ISSN 2278-3202 Vol. 1(8), 1-6, December (2012) Int. Res. J. Biological Sci. International Science Congress Association 4 Figure – 1 Calcium content of locally and commonly consumed cereals and pulses of KurukshetraFigure – 2 Calcium content of locally and commonly consumed vegetables of Kurukshetra Figure – 3 Calcium content of locally and commonly consumed fruits of Kurukshetra 43.63 7.9 14.96 66.46 222.2 67.13 242.5 193.13 182.23 11.46 50100150200250Values mg/100g wheatflour RiceRiceflakesGreengramSoyabeanMasurRajmahMothBengolgramMaize 782.6 192 66 40.33 354.43 11.76 31.53 2.93 62.73 27.76 48.9 100200300400500600700800Values mg/100g Curry leavesAmaranthSpinachBeansLotus stemTomatoOnionPotatoCarrotGobhiLady finger 11.76 4.16 6.53 2.43 70.13 1020304050607080Values mg/100g PapayaGuavaBananaAppleRaisin International Research Journal of Biological Sciences ________________________________________________ ISSN 2278-3202 Vol. 1(8), 1-6, December (2012) Int. Res. J. Biological Sci. International Science Congress Association 5 Figure – 4 Calcium content of locally and commonly consumed condiments and spices of KurukshetraTable – 3 Calcium content (mg/100g) of studied Vs. reported foods and their percentage increase and decrease Food name Calcium content (mg/100g) Percent (%) value of Calcium Studied value Reported value* Increased#* Decreased** S A B C D S/A S/B S/C S/D S/A S/B S/C S/D Maize 11.46 10 - - 9 14.6 - - 27.3 - - - - Rice 7.9 10 - - - - - - - 21 - - - Rice flakes 14.96 20 - - - - - - - 25.2 - - - Wheat flour 42.1 48 - 45.5 - - - - - 12.29 - 7.47 - Green gram 66.46 75 - - - - - - - 11.38 - - - Soybean 222.2 240 - - - - - - - 7.41 - - - lentil 67.13 69 - - - - - - - 2.71 - - - Rajmah 242.5 260 - - - - - - - 6.73 - - - Moth bean 193.13 202 - - - - - - - 4.39 - - - Bengol gram 182.2 202 - - - - - - - 4.80 - - - Curry leaves 782.66 830 - - - - - - - 5.70 - - - Amaranth 192 200 - - - - - - - 4 - - - Spinach 66 73 - 116.2 81 - - - - 9.58 - 43.20 18.51 Beans 40.3 50 52 - 70 - - - - 19.4 22.5 - 42.4 Lotus stem 354.43 405 - - - - - 12.4 - - - Tomato 11.76 20 13 - 10 - - - 17.6 41.2 9.53 - - Onion 31.53 40 41 - 52 - - - - 21.17 23 - 39.36 Potato 2.93 10 3 - - - - - - 70.7 2.33 - - Carrot 62.73 80 32 - 37 - 96.03 - 69.5 21.58 - - - Cauliflower 27.76 33 23 - 43 - 17.14 - - 15.87 - - 35.44 Ladies finger 48.9 66 - - - - - - - 25.90 - - - Papaya 11.76 17 - - - - - - - 30.82 - - - Guava 4.16 10 - - 49 - - - - 58.4 - - 91.5 Banana 6.53 17 5 5.7 18 30.6 14.56 - 61.58 - 3.97 63.7 Apple 2.43 10 4 - 9 - - - - 75.7 39.25 - 73 Raisin 70.13 87 - - - - - - - 19.3 - - - Omum 1317.37 1525 - - - - - - - 13.6 - - - Mango powder 150.47 180 - - - - - - - 16.40 - - - Cumin seeds 1006.03 1080 - 816.8 - - 23.16 - - 6.84 - - - Turmeric 131.26 150 - - - - - - - 12.4 - - - Coriander 496.93 630 - - - - - - - 21.12 - - - Poppy seeds 1289.13 1584 - - - - - - - 18.61 - - - Coconut dry 349.20 400 - - - - - - - 12.7 - - - Gingelly seeds 1167.67 1450 - - - - - - - 19.47 - - - * Reported value by A): Gopalan et al., 2002, B) Cunningham et al., 2001, C) Siong et al., 1989, D) Halevy. 1957 ** Increased/ Decrease = Studied value - Reported value / Reported value X 100 1317.37 150.47 1006.03 1167.67 349.2 131.26 496.9 1289.1 200400600800100012001400Values mg/100g AjwainAmchurCuminseedsTillCoconutdryTurmericCorianderkhuskhus International Research Journal of Biological Sciences ________________________________________________ ISSN 2278-3202 Vol. 1(8), 1-6, December (2012) Int. Res. J. Biological Sci. International Science Congress Association 6 Table – 3 exhibits the calcium content of studied vs. reported foods with percent increase and decrease of calcium in comparison to the reported values. The average calcium content of studied food groups were lower than that of values reported by Gopalan et al. except for maize. The calcium concentration of maize in current study was 11.46mg/100g which was 27.3 per cent more than the value given by Gopalan et al.. In cereal and pulses group of studied samples the mean calcium content was maximal in rajmah (242.5mg/100g) and minimal in rice (7.9mg/100g).Similar results were found by Gopalan et al. with maximal calcium content in rajmah i.e. 260mg/100g and minimal in rice and maize i.e. 10 mg/100g each. In vegetable group, Gopalan et al. found maximum calcium content in curry leaves (830mg/100g) and minimal in potato (10mg/100g), which was 5.70 and 70.7 per cent more than the values of calcium found in current study. The percentage decrease in calcium concentration among samples of papaya, guava, banana, apple and raisin was 30.82, 58.4, 61.58, 75.7, and 19.3 per cent respectively than the values reported by Gopalan et al.for these respective fruits. Amongst the present studied nuts and oilseeds and spices and condiments group the percentage decrease in mean calcium content was found maximal in coriander (21.12 per cent) and minimal in cumin seeds (6.84 per cent) in contrast to values reported by Gopalan et al. Cunningham et al. reported mean calcium content in food samples like beans, tomato, onion, potato, carrot, banana and apple. All the food samples studied by him contained higher percentage of calcium except carrot (96.03 per cent), cauliflower (17.14 per cent) and banana (30.6 per cent) in comparison to the calcium content of respective samples in present study. The percentage increase of calcium content was studied in samples of cumin seeds (23.16) and banana (30.6) in present study with contrast to the values of calcium given by Siong et al.. In a study, Halvey et al found more calcium concentration in samples of spinach (18.51per cent), beans (70 per cent), onion (39.36 per cent), cauliflower (35.44 per cent), guava (91.5 per cent), banana (63.7 per cent), and apple (73 per cent) than the values of these foods studied in current study. The difference in calcium content of present study might have been attributed by different factors. The change could have been caused by anomalies of measurement of sampling, changes in varieties grown or changes in agricultural practices. Soil conditions including fertilizer application and storage and marketing conditions also influence mineral contents of vegetables and fruits. The plant state of maturation, genetic variance and enviournmental factors were also the possible explanation for discrepancies observed. ConclusionThirty-four foods samples were analyzed for their calcium content. The values per 100g of fresh edible portion were tabulated. The determined calcium content in present study was lower than those previous published studies. Omum had highest while apple had the lowest calcium content. Among food groups: nuts and oilseeds had highest calcium content followed by spices and condiments, pulses, vegetables, fruits and cereals respectively. Knowledge of Calcium content in foods and diets allow a better food selection and estimation of calcium intake thereby improving mineral nutrition. References 1.Miller, G.D., Aderson, J.J.B. The role of calcium in prevention of chronic diseases. J Am Coll Nutr.18(suppl), 317s-372s, (1999)2.Swaminathan, M. Minerals. Foods and Nutrition. The Bangalore Printing and Publishing Co. 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