Iodine in Pulses and Cereals

dc.contributor.author	Deraniyagala, S.P.
dc.contributor.author	Pere, W.V.S.M.
dc.contributor.author	Fernando, W.S.
dc.contributor.author	Bamunusinghe, W.S.P.
dc.date.accessioned	2013-03-08T08:50:42Z
dc.date.available	2013-03-08T08:50:42Z
dc.date.issued	1999
dc.identifier.citation	Deraniyagala, S.P., Pere, W.V.S.M., Fernando, W.S., & Bamunusinghe, W.S.P. (1999). Iodine in Pulses and Cereals. Vidyodaya Journal of Science, 8, 173-180.	en-US
dc.identifier.uri	http://dr.lib.sjp.ac.lk/handle/123456789/880
dc.description.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).	en_US
dc.language.iso	en	en_US
dc.subject	Cereals	en_US
dc.subject	Pulses	en_US
dc.subject	Iodide content	en_US
dc.title	Iodine in Pulses and Cereals	en_US
dc.type	Article	en_US