European Journal of Biomedical and Pharmaceutical Sciences

KINETIC OF DIFFUSION OF IRON AND VITAMIN B12 DURING COOKING OF CANE RAT OFFAL

*Kone Mohamed B. A. and Kouadio Kouakou K. Armand

ABSTRACT

The study of the evolution of vitamin B12 and iron levels in offal cooked at different cooking levels highlights the importance of the way foods are prepared to preserve their nutrient content. In order to study the diffusion of iron and vitamin B12 during the cooking of grasscutter offal, we collected 6 samples of grasscutter offal, which we divided into 3 batches for iron and 3 batches for vitamin B12. This distribution made it possible to measure the impact of different variables on the levels of these nutritional elements in the offal. The dosage is carried out every 5 minutes for 1 hour. The results show that vitamin B12 is sensitive to heat, with a significant decrease in its concentration during prolonged cooking at high temperatures. On the other hand, iron seems to be more stable and retains its content better, even after prolonged cooking. This difference in nutrient response to heat highlights the importance of choosing appropriate cooking methods to maximize the nutritional value of foods.

Keywords: Vitamine B12, Iron, Diffusion, Abats.