- Tytuł:
- Comparative Proximate Analysis of Five Commercially Sold Maggi as Condiments in Gwagwalada, North Central, Nigeria
- Autorzy:
-
Adeeko, E. L.
Shittu, G. A.
Adeeko, T. O.
Umar, M. - Powiązania:
- https://bibliotekanauki.pl/articles/1075587.pdf
- Data publikacji:
- 2019
- Wydawca:
- Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
- Tematy:
-
bioaccumulation
bouillon
condiments
heavy metal
mineral elements
proximate - Opis:
- Determination of the proximate, nutritionally valuable mineral in five samples of food seasonings label as, A, B, C, D, & E food condiments readily consumed in Nigeria were obtained from Gwagwalada Central Market Abuja. Investigating the concentrations of some mineral elements such as, iron (Fe), zinc (Zn), and two heavy metals, cadmium (Cd) and lead (Pb) were carried out using AA320N Atomic Absorption Spectrophotometer (AAS) after acid digestion with 2:1 HNO3/HClO4. The result shows that all samples contained high levels of protein (13.63% ±0.53%) with mean value moisture, ash, fat, fiber, and carbohydrate for all samples levels being (3.94%±0.64%), (57.51% ±4.27%), (5.11% ±0.20%), (0.02% ±0.00%) and (18.41% ±0.41%) respectively. Sample D has high Fe concentration with (0.04 ±0.01 μg/g) and Sample B & C has low Fe concentration with (0.01 ±0.00 μg/g). Sample D & E has high Zn concentration with (0.03 ±0.01 μg/g) and sample A, B & C has low Zn concentration with (0.02 ±0.01 μg/g). In cadmium, sample A has the high concentration (0.03±0.01μg/g), sample B & D has the low Cd concentration (0.02 ±0.00 μg/g). Sample D had the high Pb concentration (0.05 ±0.00 μg/g), sample C had the low Pb concentration (0.02±0.01 μg/g). In conclusion, Fe, Zn, Cd and Pb were both present in low concentrations in all the samples analyzed. The presence of Cd and Pb in the food seasonings even at low concentration could prove fatal through bioaccumulation. The low level of the toxic metals, Pb and Cd indicates that these products meet the safe limits specified by most food standards.
- Źródło:
-
World Scientific News; 2019, 122; 183-192
2392-2192 - Pojawia się w:
- World Scientific News
- Dostawca treści:
- Biblioteka Nauki
Artykuł