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close this section of the library Lesi, Viola Talemailakeba.

View the PDF document Determining the total folate content in some of the commonly consumed fijian foods
Author:Lesi, Viola Talemailakeba.
Institution: University of the South Pacific.
Award: M.Sc.
Date: 2009.
Call No.: pac In Process
BRN: 1177973
Copyright:Under 10% of this thesis may be copied without the authors written permission

Abstract: The total folate content of 24 commonly consumed Fijian foods (8 staple foods, 6 green leafy vegetables, 6 fruits, and 4 other vegetables) was investigated using the microbiological assay method with L. casei coupled with the tri-enzyme extraction procedure. Prior to this, the method of analysis was validated; successfully with the standard reference material (SRM) 1846, with the precision determined to be 9%, the method detection limit (MDL) determined as 8 x 10-3 ng/mL and the limit of reporting as 1.6 x 10 -2 ng/mL. The range of the total folate content determined for the foods analysed was 11 – 267 μg/100 g. Rourou (Colocasia esculenta) contained the highest folate content 267 μg/100 g, total folate values for four of the foods were within the 200 – 267 μg/100 g range, six in the 101 – 199 μg/100 g range , four in the 50 – 100 μg/100 g range and the remaining ten food samples contained less than 50 μg/100 g food. As expected the green leafy vegetables are rich source of folate, with the exception of nama, a poor source of folate. The staple crops were found to be moderate to poor sources of folate. The fruits were found to be poor sources of folate with the exception of tarawau (rich source) and ivi (moderate source). The remaining vegetables were found to be poor source of folate. Though the majority of the foods analysed were moderate to poor sources of folate, it can be concluded that the Fijian population should be able to meet the recommended daily intake (RDI) of folate as their daily diet is mainly modeled in the traditional Fijian diet of leafy green vegetables coupled with a staple crop.
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