Proximate and Heavy Metal Concentrations of Locally Processed Cassava Food (Abacha) in Selected Markets in Yenagoa Bayelsa State

• Authors: E. O. Wellington , I. E. ThankGod
• Languages of publication: EN

Abstracts

EN

This evaluation analyzed the proximate and heavy metal compositions of locally processed cassava food product (Abacha) in selected markets in Yenagoa. The Abacha used for this study was purchased from Tombia, Opolo, Swali, and Azikoro markets. Proximate and heavy metal were determined carried based on standard methods. The ash, moisture, rude lipid, crude fiber, and carbohydrate of Abacha obtained from Tombia market for week 3 were 2.01±0.15%, 3.16±0.11%, 3.82±0.03%, 3.51±0.023%, and 86.59±2.11% respectively The ash, moisture, rude lipid, crude fiber, and carbohydrate of Abacha obtained from Swali market were 3.71±0.10%, 3.31±1.03% 3.25±0.20%, 3.84±0.16%, and 85.08±0.59% respectively. The Pb, Cr, Cd, an Hg levels in Abacha purchased from Tombia market for week 3 were 2.10±0.10%, 2.05±0.02%, 2.07±0.02%, and 2.10±0.00% respectively. The Pb, Cr, Cd, an Hg levels in Abacha purchased from Swali market for week 3 were 2.14±0.02%, 2.17±0.21%, 2.11±0.30%, and 2.17±0.02% respectively. The carbohydrate content in Abacha purchased from Opolo market was highest followed by Swale market, Azikoro market while the least was Tombia market. The Pb, Cr, Cd, and Hg observed in Abacha from Tombia and Swali markets were within the reference daily intake values for both women and men. There should be profound control of inorganic mineral concentration of locally processed food in Yenagoa, Bayelsa from time to time in order to thwart the incidence of metal-induce toxicity, resulting from consumption of food loaded with pollutant by the public.

Keywords

EN

Abacha; Yenagoa markets; cassava product; heavy metals; processed food; proximate parameters

Discipline

• BIOCHEMISTRY: BIOCHEMISTRY

• Publisher: Scientific Publishing House „DARWIN”
• Journal: World News of Natural Sciences
• Year: 2024
• Volume: 55
• Pages: 169-183

Contributors

author

E. O. Wellington

• Department of Chemical Science, Faculty of Basic and Applied Sciences, University of Africa, Toru-Orua, Nigeria

author

I. E. ThankGod

• Department of Biochemistry, Faculty of Science, University of Benin, Benin City, Nigeria

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• Document Type: article