Titrimetric Determination of Calcium Content of Some Staple Foodstuffs in North-Central Nigeria

This work  investigates the calcium content of one hundred and sixty-two samples of locally produced and commonly consumed food items collected from six towns in North-Central Nigeria. The samples were analysed in triplicates using the method of EDTA titration. The highest mean level of calcium was obtained in melon (220 mg/100g) followed by water leaf (173 mg/100g), then white beans (152 mg/100g), okro(118 mg/100g), gari (106 mg/100g), maize (49 mg/100g), yam (42 mg/100g), rice (35 mg/100g) and (25 mg/100g). These results were compared with values reported in the literature. Keywords: calcium, staple foods, EDTA titration, gari, water leaf, North-central Nigeri