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
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