CHEMICAL ANALYSIS OF SOME PROCESSED FOODS
CHEMICAL ANALYSIS OF SOME PROCESSED FOODS
No Thumbnail Available
Date
1981-01
Authors
CHIKE, ODUOZA FRIGIDIAN
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
Analysis was performed on some processed foods namely
Vegfru Tomato Paste (Factory Sample), Salsa Tomato Paste and
Vegfru Tomato Paste (Shop Shelf Sample). Others were French
Orange Pellorce and Nigerian Orange Juice, All the samples
were canned. Two of the samples Salsa Tomato Paste and French
Orange Pellorce were imported products while the rest were
processed and canned in Nigeria. The samples were purchased
from the shop shelves in Zaria except the Vegfru tomato paste
(factory sample) which was obtained from the factory soon
after processing.
They were analysed for Moisture, total solids, Ash, Fat,
Sugar, Starch, Nitrogen, Protein, Crude fibre and Tannin, They
were also analysed for inorganic elements which include Lead,
Copper, Calcium, Magnesium, Sodium, Potassium, Phosphorous,
Iron and Tin,
The imported samples were compared with the ones processed
and canned in Nigeria for the above constituents. Their values
did not differ significantly except in a few cases. However,
Salsa tomato paste and the Nigerian Orange juice were relatively
more contaminated with heavy metals compared to the other
samples. The shop shelf sample of Vegfru tomato paste was also
found to be more contaminated than the factory sample and in
most cases the latter had higher nutritional values in terms vii .
of proximate food composition.
The results al3o showed tha t pastes and orange products
analysed were generally of similar qualitie s with other
samples analysed and reported in the literatur e with the
exception of the French orange pellorce which showed some
appreciable deviations. Pre-digestion with Nitri c acid
(6%) up to 100 minutes proved a more efficien t method for
the determination of phosphorus compared to the other
conventional methods employed.
Individual tin s of each foodstuff were chosen randomly
and it was found tha t in most cases they were fully representative
of the whole foodstuff.
Description
Keywords
CHEMICAL ANALYSIS OF SOME PROCESSED FOODS, CHEMICAL ANALYSIS OF SOME PROCESSED FOODS