Overnight soaking or boiling of "Matooke" to reduce potassium content for patients with chronic kidney disease: does it really work?

摘要: Background : There is an increase in number of patients with chronic kidney disease (CKD) Uganda’s health facilities looking for different options preparing matooke (bananas), their staple food. Objective To establish and evaluate effective method removing potassium from bananas (matooke). Methods Bananas were sampled 5markets Kampala, Uganda. Deionized water was used to soak the concentration determined using atomic absorption  spectrophotometer both after soaking varying time intervals. We also concentrations boiling at 200 degrees Celsius intervals 10 minutes (for 60 minutes). Results The did not appear change on  alone without boiling. However, on boiling, decreased about 1.4ppm approx. 1ppm 60min; yet released into deionized increased steadily 0.0ppm 1.2ppm 60min Conclusion This study demonstrates that a more way than simply them. Key words Potassium, disease, before cooking