ANALYSIS OF SOME TRACE METALS IN SOME RAW AND PROCESSED FOODS
ANALYSIS OF SOME TRACE METALS IN SOME RAW AND PROCESSED FOODS
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Date
1990
Authors
EJEH, JAMES ITODO
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Abstract
Fresh tomato, puree and ketchup samples were collected
from a vegetable and fruit processing company in Bauchi State.
Similarly, groundnut, groundnut cake, crude and refind oil
samples were collected from three groundnut processing
companies two in Kano (A & B), and one, (c) in Zaria.
The atomic absorption spectrophotometric (AAS) technique
was used for the analysis of copper (Cu), iron (Fe) Zinc (Zn)
manganese (Mn), and lead (Pb) levels of the samples.
The results indicate that amongst the metals analysed in
the samples from the tomato processing company, iron was found
to be highest with a level of 230ppm obtained from the puree.
The Cu levels in the fresh tomato, puree and ketchup differ
significantly (P < 0,05, ANOVA). There was a statistical
difference in the levels of Fe in these samples also. The levels
of Zn in the fresh tomato, puree and ketchup also diferred
significantly. The levels of Mn in these samples differ
signIficantly. There was statistical difference in the levels of
Pb in these samples from the tomato processing company.
The results obtained from the analysis of groundnut samples
from the three companies (A, B & C) indicate that in each of the
companies, iron level is highest amongst the metals. The mean
values are 109.3 and 98.8ppm in samples from factories A & B
respectively; and these were obtained from groundnut cakes. The
highest mean value obtained in factory C was 81.9ppm and it was
obtained from groundnuts.
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ANALYSIS OF SOME TRACE METALS IN, SOME RAW AND PROCESSED FOODS