PL EN


Preferences help
enabled [disable] Abstract
Number of results
2019 | 122 | 183-192
Article title

Comparative Proximate Analysis of Five Commercially Sold Maggi as Condiments in Gwagwalada, North Central, Nigeria

Content
Title variants
Languages of publication
EN
Abstracts
EN
Determination of the proximate, nutritionally valuable mineral in five samples of food seasonings label as, A, B, C, D, & E food condiments readily consumed in Nigeria were obtained from Gwagwalada Central Market Abuja. Investigating the concentrations of some mineral elements such as, iron (Fe), zinc (Zn), and two heavy metals, cadmium (Cd) and lead (Pb) were carried out using AA320N Atomic Absorption Spectrophotometer (AAS) after acid digestion with 2:1 HNO3/HClO4. The result shows that all samples contained high levels of protein (13.63% ±0.53%) with mean value moisture, ash, fat, fiber, and carbohydrate for all samples levels being (3.94%±0.64%), (57.51% ±4.27%), (5.11% ±0.20%), (0.02% ±0.00%) and (18.41% ±0.41%) respectively. Sample D has high Fe concentration with (0.04 ±0.01 μg/g) and Sample B & C has low Fe concentration with (0.01 ±0.00 μg/g). Sample D & E has high Zn concentration with (0.03 ±0.01 μg/g) and sample A, B & C has low Zn concentration with (0.02 ±0.01 μg/g). In cadmium, sample A has the high concentration (0.03±0.01μg/g), sample B & D has the low Cd concentration (0.02 ±0.00 μg/g). Sample D had the high Pb concentration (0.05 ±0.00 μg/g), sample C had the low Pb concentration (0.02±0.01 μg/g). In conclusion, Fe, Zn, Cd and Pb were both present in low concentrations in all the samples analyzed. The presence of Cd and Pb in the food seasonings even at low concentration could prove fatal through bioaccumulation. The low level of the toxic metals, Pb and Cd indicates that these products meet the safe limits specified by most food standards.
Discipline
Year
Volume
122
Pages
183-192
Physical description
Contributors
author
  • Department of Biological Sciences, Faculty of Science, University of Abuja, Abuja, Nigeria
author
  • Department of Biological Sciences, Faculty of Science, University of Abuja, Abuja, Nigeria
author
  • Department of Physics, Faculty of Science, University of Abuja, Abuja, Nigeria
author
  • Department of Physics, Faculty of Science, University of Abuja, Abuja, Nigeria
References
  • [1] E.O. Akpanyung, Proximate and mineral element composition of bouillon cases produced in Nigeria. Pakistan journal of nutrition 4 (2005) 327-329
  • [2] T.M. Ansari, N. Ikram, M. Najam-ul-Hag, O. Fayyaz, L. Ghafoor, N. Khalid, Essential trace metal (Zn, Mn, Cu, and Fe) levels in plants of medicinal importance. Journal of Biological Sciences 4 (2004) 95-99
  • [3] F.M.M. Al-Subhi Evaluation of Mushrooms Broth Cube and Its Compared with Maggi Broth Cube Products in Saudi Arabia. Journal of American Science 9(5) (2013) 250-255
  • [4] B.L. Vallee and D.D.Ulmer, Biochemical effects of mercury, cadmium and lead. Journal of Biochemical Medicine 42 (2006) 54-60
  • [5] K.K. Gupta, S. Bhattacharjee, S. Kar, S. Chakrabarty, P. Thakar, G. Bhattacharya, S.C. Srivastava, Mineral composition of eight common spices. Comm. Soil Plant Analysis 34 (2003) 681-693
  • [6] A.A. Bouba, N.Y. Njintang, H.S. Foyet, J. Scher, D. Montet, C.M.F. Mbofung, Proximate composition, mineral and vitamin content of some wild plants used as spices in Cameroon. Food and Nutrition Sciences 3 (2012) 423-432
  • [7] N.L. Umedum, I.P. Udeozo, O. Muoneme, N. Okoye, I. Iloamaeke, Proximate analysis and mineral content of three commonly used seasonings in Nigeria. IOSR Journal of Environmental Science, Toxicology and Food Technology 5(1) (2013) 11-14
  • [8] B. Daramola, O.A.Fasominu, O.J. Oje, O.O. Makanju, Influence of dietary supplementation on biotransformation of locust beans (Parkia biglobosa) to condiment. African Journal of Biotechnology 8 (2009) 1116-1120
  • [9] J. Samaila, T.U. Nwabueze, M.A. Usman, S. Ojo, L. Nwokocha, J. Yusuf, A.B. Ibrahim, Comparative Study of the Proximate and Mineral Compositions of Extruded African Breadfruit (Treculia africana) Mix with Some Commercial Pasta Products. Journal of Scientific Research & Reports 9(4) (2016) 1-9. DOI: 10.9734/JSRR/2016/21130
  • [10] M.A. Nkansah, and C.O. Amoako, Heavy metal content of some common spices available in market in the Kumasi Metropolis of Ghana. American Journal of Scientific and Industrial Research 1(2) (2010) 158-163
  • [11] E.O. Odebunmi, O.O. Oluwaniyi, M.O. Bashiru, Comparative Proximate Analysis of Some Food Condiments. Journal of Applied Sciences Research 6(3) (2010) 272-274
  • [12] M. Beaumont, Flavouring composition prepared by fermentation with Baccillus spp. International Journal for Food Microbiology 72 (2002) 189-196
  • [13] C. Cabrebra, F. Lioris, R. Gimenez, M. Olalla, C. Lopez, Mineral content in legumes and nuts: contribution to the Spanish dietary intake. The science of the total environment 308 (2003) 1-14
  • [14] E.C. Garcia, M.L. Cabrera, M.L. Lorenzo, J. Sanchez, M.C. Lopez, Daily dietary intake of chromium in southern spain measured with duplicate diet sampling. British journal of nutrition 86 (2001) 391-396
  • [15] N.L. Umedum, and P.A.C. Okoye, Comparative study of carbonized, uncarbonized; activated and unactivated sawdust and rice husk for sequestration of lead and cadmium ions from aqueous solution. Anachem Journal 5(1) (2011) 1052-1058
  • [16] E. Natera, T. Trinidad, D. Valdez, H. Kawamura, L. Palad, K. Shiraishi, Estimation of daily micronutrient intake of Filipinos. Food Nutritional Bulletin (2002) 222-227
  • [17] C.S. Torrejon, C. Castillo-Duran, E.D. Hertrampf, M. Ruz, Zinc and iron nutrition in Chilean children fed fortified milk provided by the complimentary national food program. Pakistan journal of nutrition 20 (2004) 177-180
  • [18] I. Darnton-Hill, and R. Nalubola Fortification strategies to meet micronutrient needs; successes and failures. Proceedings of the Nutrition Society 61 (2002) 231-241
  • [19] U.K. Acholonu, The Nigerian fortification initiative as a public health policy. IPAN News-Quarterly Newsletter of the institute of public analysts of Nigeria 2(23) (2005) 14-16
  • [20] P.M.A. Akhter, S.D. Orfi, N. Ahmad, Assessment of dietary zinc ingestion. Pakistan Journal of Nutrition 18 (2002) 214-278
  • [21] H.L. Muhammad, A.Y. Kabir, K.B. Adeleke, Mineral elements and heavy metals in selected food seasonings consumed in Minna Metropolis. International Journal of Applied Biological Research 3(1) (2011) 108-113
  • [22] WHO (World health organization) Evaluation of certain food additives and contaminants (forty-first report of committee of food additives) WHO Technical Report Series No. 837 (1983) Geneva.
  • [23] I.C. Nnorom, O. Osibanjo, K. Ogugua, Trace heavy metal levels of some Bouillon Cubes, and Food Condiments Readily Consumed in Nigeria. Pakistan journal of nutrition 6(2) (2007) 122-127
  • [24] T.P. Ngunoon, I.A. Godwin, B. Ogoh, and S. Nguamo, Comparative proximate analysis for processes Parkia biglobosa. World News of Natural Sciences 19(2018) 51-57
  • [25] E.C. Garcia, M.L. Cabrera, M.L. Lorenzo, M.C. Lopez, Chromium levels in spices and aromatic herbs. The science of total environment 247 (2000) 51-56
  • [26] F. Caponio, T. Gomes, M T. Bilancia, Bouillon cubes: assessment of the state of degradation of the lipid fraction. Journal of science food and agriculture 83 (2003) 1331-1336
  • [27] M.H.A. Yousuf, M.S. El-Shahawi Trace metals in Lithrimus Lengan Fish from Arabian Gulf: Metal accumulation in kidney and heart tissues. Bulletin of Environmental Contamination and Toxicology 62 (2000) 293-300
  • [28] F. Caponio, T. Gomes, D. Delcuratolo, Quantitative characterization of the lipid fraction of bouillon cubes. European food research and technology hand book 215 (2002) 200-203
  • [29] AOAC. Official Methods of Analysis (18th edition) Association of Official Analytical, Chemists International, Maryland, USA (2005).
Document Type
article
Publication order reference
Identifiers
YADDA identifier
bwmeta1.element.psjd-3735e5d5-712a-4c83-ad6f-a8c1b288fd3f
JavaScript is turned off in your web browser. Turn it on to take full advantage of this site, then refresh the page.