Abstract:
The iodide content of five types of pulses namely Phaseolus aureus
(mung bean/green gram), Cicer arietinum (chick-peas/kadala), Lens
esculentas (Mysoor dhal), Cajanus cajan (Bengal gram/kadala parippu),
& Viga sinensis (black pea/cowpea) and three types of cereals namely Orya
sativa (rice: sudu kekulu (polished), rathu kekulu (raw), samba (parboiled),
Triticum vulgarae (wheat flour) & Eleusine coracana (milletlkurakkan)
purchased from two areas in Sri Lanka was determined using the Sandell and
Kolthoff reaction.
Of all species analyzed, Phaseolus aureus falls into the iodine rich
category and can provide the daily recommended quantity of iodine with one
single meal. Boiling of these foodstuffs lead to loss of iodine with the relative
loss being greater for cereals than for pulses.
Significant differences (p<O.05) were seen in the mean iodide levels
of each pulse analyzed from the two areas whereas same with cereals were
largely non significant (p>O.05).
