TRACE ELEMENTS AND PROTEIN DETERMINATION IN SOME FOODSTUFFS
TRACE ELEMENTS AND PROTEIN DETERMINATION IN SOME FOODSTUFFS
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Date
1982
Authors
KEHINDE, Ololade Osipitan
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Abstract
Twenty six different vegetables were analysed for their moisture
contents protein content and iron (Fe) manganese (Mn), cadmium
(Cd), lead (Pb), cobalt (Co), copper (Cu), chromium (Cr) and zinc
(Zn) as trace elements. The classes of vegetables analysed include
leafy vegetables, okra, pepper, garden egg and onions. The best
wet digestion methods for the different groups of vegetables were
first determined. They were subsequently used in determining the
trace elements.
The vegetables were found to have at least 55 percent water
and up to 9 percent protein of dry weight of sample. Most
vegetables contained over 80 percent water. There was variation
in the protein content according to the class of vegetables.
Host of the vegetables were found to have up to lOmg/lOOg of
iron of the dry weight of the samples. Garden egg and onions had
values lower than this. With the exception of okra and onions,
the vegetables had up to 2.00mg/100g of manganese of dry weight of
samples; with the exception of a variety of pepper and a type of
leafy vegetable (spinach), the vegetables had less than 2.00mg/100g
of lead. They had less than 2.00mg/100g of cobalt. Chromium was
found to be absent in most of the vegetables and very low levels
of cadmium were observed. With the exception of onions which had
lower values and pepper with higher values, the vegetables had up to 0.85mg/100g of copper. They also had up to 2.50mg/100g of
zinc with the exception of a few which had lower values.
From the results obtained, the total essential elements were
calculated and chilli pepper was found to have the highest value
due to its iron value which was conspicuously high. With the
exception of the onions which had lower values, the others had
values up to lO.Omg/lOOg. Apart from the chilli pepper, the leafy
vegetable group had higher values than the rem aining vegetables.
The ratio of the essential to the non-essential were found and all
the vegetables had a value greater than 3.0. This meant that all
contained more useful than harmful elements. The zinc/cadmium
ratios were also found out. With the exception of a few, most of
the vegetables had a value greater than 10.0. This showed that
most of the vegetables had enough zinc to suppress the harmful
effect of cadmium.
The results of the analyses were compared to that obtained
in the literature. The values obtained agreed with that in the
literature for protein and moisture content. Some differences
were observed for some trace elements.
Description
thesis submitted in partial fulfilment of
the requirements for the degree of
MASTER OF SCIENCE
DEPARTMENT OF CHEMISTRY
FACULTY OF SCIENCE
AHMADU BELLO UNIVERSITY
ZARIA - NIGERIA.
Keywords
TRACE ELEMENTS,, PROTEIN DETERMINATION,, FOODSTUFFS