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

J Asiimwe, LF Sembajwe, A Senoga, E Bakiika, H Muwonge, R Kalyesubula

Abstract

Background: There is an increase in number of patients with chronic kidney disease (CKD) in Uganda’s health facilities looking for different options of preparing matooke (bananas), their staple food.

Objective: To establish and evaluate an effective method of removing potassium from bananas (matooke).

Methods: Bananas were sampled from 5markets in Kampala, Uganda. Deionized water was used to soak the bananas and the potassium concentration was determined using an atomic absorption  spectrophotometer in both the bananas and water after soaking for varying time intervals. We also determined the potassium concentrations in the bananas and the water after boiling the bananas at 200 degrees Celsius at intervals of 10 minutes (for 60 minutes).

Results: The potassium concentration did not appear to change on  soaking alone without boiling. However, on boiling, the concentration in the bananas decreased from about 1.4ppm to approx. 1ppm after 60min; yet the concentration of potassium released into deionized water increased steadily from 0.0ppm to about 1.2ppm after 60min of boiling.

Conclusion: This study demonstrates that boiling the bananas is a more effective way of removing the potassium from bananas than simply soaking them.

Key words: Potassium, chronic kidney disease, soaking of bananas before cooking