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Journal of Food Quality and Hazards Control، جلد ۱۰، شماره ۱، صفحات ۲-۱۲
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| عنوان فارسی |
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| چکیده فارسی مقاله |
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| کلیدواژه‌های فارسی مقاله |
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| عنوان انگلیسی |
Mineral Contents of Some Canned, Jarred, and Packaged Foods Commonly Consumed in South-East Nigeria |
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| چکیده انگلیسی مقاله |
Background: Minerals are required for human body to function properly. The purpose of this study was to find if these canned, jarred, and packaged foods are a good source of sodium (Na), calcium (Ca), magnesium (Mg), and potassium (K) in Nigerian diets. Methods: Totally, 188 samples of canned, packaged, and jarred foods were collected from malls, local markets, and street vendors; and then they were divided into eight food groups. After microwave-assisted digestion; the Na, K, Ca, and Mg contents of canned, packaged, and jarred foods commonly consumed in South-East Nigeria were determined using micro-sampling Flame Atomic Absorption Spectrometry. The results obtained were subjected to ordinary statistical analysis and presented as box plots. All statistical analysis was done using the Statistical Package for Social Sciences, version 20 software. Results: Ca was the most abundant micronutrient in all samples, reaching levels above 0.7 g/100 g in the milk and milk products group, followed by Mg at levels above 0.2 g/100 g. Na was the scarcest micronutrient with levels ranging from 0.040 to 0.065 g/100 g across food groups. K level also varied reaching levels above 0.070 g/100 g in the beverages (alcoholic and non-alcoholic). The mean concentration (g/100 g) of Ca (0.782±0.313) and Mg (0.202±0.044) in milk and milk products were within the national reference standard by National Agency for Food and Drug Administration and Control for such micronutrients. However, the Na, K, Ca, and Mg concentrations of the various food groups were all lower than the international standards. Conclusion: It is concluded that some efforts are necessary to improve the nutritional quality of canned, jarred, and packaged foods distributed in Nigeria. DOI: 10.18502/jfqhc.10.1.11983 |
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| کلیدواژه‌های انگلیسی مقاله |
Minerals, Trace Elements, Food, Processed, Food, Preserved, Food analysis, Nigeria |
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| نویسندگان مقاله |
| R.C. Ekeanyanwu
Department of Biochemistry, Imo State University Owerri, Imo State, Nigeria
| S.O. Agomo
Department of Biochemistry, Imo State University Owerri, Imo State, Nigeria
| C.C. Nkwocha
Department of Biochemistry, University of Nigeria, Nsukka, Enugu State, Nigeria
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| نشانی اینترنتی |
http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-1495-1&slc_lang=en&sid=1 |
| فایل مقاله |
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| کد مقاله (doi) |
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| زبان مقاله منتشر شده |
en |
| موضوعات مقاله منتشر شده |
تخصصی |
| نوع مقاله منتشر شده |
Original article |
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