TRACE ELEMENTS AND PROTEIN DETERMINATION IN SOME FOODSTUFFS

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dc.contributor.authorKEHINDE, Ololade Osipitan
dc.date.accessioned2015-07-30T14:30:31Z
dc.date.available2015-07-30T14:30:31Z
dc.date.issued1982
dc.descriptionthesis 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.en_US
dc.description.abstractTwenty 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.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/6720
dc.language.isoenen_US
dc.subjectTRACE ELEMENTS,en_US
dc.subjectPROTEIN DETERMINATION,en_US
dc.subjectFOODSTUFFSen_US
dc.titleTRACE ELEMENTS AND PROTEIN DETERMINATION IN SOME FOODSTUFFSen_US
dc.typeThesisen_US
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