A.H. Subratty, A. Seebhujun, N. Khadaroo, A. Fakira‐Jhurry, C. Reesaul and F.B.H. Gunny
This article focuses on the selenium (Se) content of 29 legumes and grains available in Mauritius. Selenium was determined using an ultraviolet/visible spectrophotometric method…
Abstract
This article focuses on the selenium (Se) content of 29 legumes and grains available in Mauritius. Selenium was determined using an ultraviolet/visible spectrophotometric method. Results showed that there was considerable variation in the Se content of the legumes and grains that varied from 0.009 ± 0.003μg/g in Dhall Mung (Phaseolus areus) to 1.380 ± 0.003μg/g in Gram Noir (Cicer arietinum). The overall mean Se content of the legumes and grains analysed was 0.231 ± 0.00μg/g. In conclusion, the present study tends to show that legumes and grains are important vehicles of Se intake in the Mauritian diet.