Comparison of heavy metal content of selected vegetables grown with organic and inorganic fertilizers

Background: Leafy vegetables are good sources of micronutrients but are also bio-accumulators of heavy metals. Objective: The study compared the heavy metal content of selected vegetables grown with organic and inorganic fertilizer in Odeda Local Government Area (LGA), Ogun State, Nigeria.Methods: Celosia argentea, Telfairia occidentalis and Corchorus olitorius leaves were collected from four randomly selected farmlands. Soup recipes from a recipe book were standardized and used to prepare soups the samples. The vegetables and soups were analyzed in duplicate for lead (Pb), arsenic (As), cadmium (Cd), chromium (Cr), nickel (Ni) and zinc (Zn) using the atomic absorption spectrophotometer. Data obtained were analyzed using SPSS version 20.Results: Arsenic, Pb and Cd were not detected in both Telfairia occidentalis and Corchorus olitorius samples, Similarly, As, Pb, Cr were not detected in the Celosia argentea and its soup. The Ni and Zn in the Corchorus olitorius samples ranged from 0.03mg - 0.6mg/100g and 0.22mg - 0.44mg/100g, respectively. There was not significantly (P > 0.05) different between the organic and inorganic and between the raw and cooked samples. The Ni in Telfairia occidental, ranged from 0.04mg - 0.06mg/100g, zinc from 0.34mg - 0.47mg/100g in both raw and soup samples. In Celosia argentea, Cd ranged from 0.09mg - 0.65mg/100g and was not significantly (P > 0.05) different between the organic and inorganic and between the raw and the cooked samples. Heavy metal in the samples did not exceed FAO/WHO limit for vegetables.Conclusion: The heavy metal content of the organically grown vegetables was not significantly different from the inorganically grown.Keywords: heavy metals; vegetables; organic, inorganic and fertilizer

Chemical, Physical and Sensory Properties on the Keeping Quality of Wheat-Groundnut Protein Concentrate Bread

Background: Bread is a staple food and is consumed in large quantities because it is affordable, is an excellent source of nutrients and is available in a “ready to eat” form.Objective: This study investigated the effect of groundnut protein concentrate (GPC) inclusion on the keeping quality of baked bread.Methods: The bread samples were produced using straight dough method from blends of wheat flour and groundnut protein concentrate (%, w/w) at ratios 100:0, 95:5, 90:10, 85:15, and 80:20, with 100% wheat flour serving as the control sample. Subsequently, free fatty acids, proximate composition, minerals, physical and sensory properties as well as its shelf stability were determined using established methods.Results: There was an increase in free fatty acid (FFA) across all the blends at day 1, 2 and 5. Highest free fatty acid were recorded in blend with 20% groundnut protein concentrate 7.83, 10.10 and 13.46 for day 1, 2 and 5 respectively. Highest protein content of 28.61% was recorded in blend with 20% groundnut protein concentrate. Significantly (P<0.05), a decrease in the loaf height and volume was observed in the samples as storage time increases. An increase in the loaf weight was observed for sample 90:10 and 85:15 on the fifth day of storage.Conclusion: Sample with 20% groundnut protein concentrate revealed to maintain its wholesomeness in terms of sensory and other parameters measured during storage.Keywords: wheat, bread, composite flour, groundnut, protein concentrate

Proximate, Mineral and Sensory Evaluation of Cake Baked from Wheat and Sesame Seed Flour Blends

Background: Cake is one of the most common bakery products consumed in the world.Objective: This study determined the proximate, mineral and sensory attributes of cake from wheat and sesame seed flour blends.Methods: Sesame seeds were processed into flour and formulated in the ratio 95:5, 90:10, 85:15 for wheat and sesame flour with 100% wheat flour ascontrol. The entire baking ingredients were mixed together thoroughly and the mixtures placed in baking pan and bakedin an electric oven for 20 min at a temperature of 160 °C.Results:Moisture content was in the range of (11.40% to 17.2%), ash content (1.51% to 2.32%), fat content (38.30% to 39.80%), fibrecontent (0.59% to 1.90%), protein (12.97% to 14.30%) and carbohydrate content (25.70% to 28.90%). Magnesium (26.55mg/100g to 29.07 mg/100g), calcium (14.55mg/100g to16.19mg/100g), sodium (10.67mg/100g to 14.11mg/100g), potassium (327mg/100g to 348mg/100g) and phosphorus (105mg/100g to 195mg/100g). Sensory attributes score varied across the samples. Colour (5.22% to 7.78%), taste (6.19% to 8.22%), texture (6.87% to 7.78%), flavor (7.08% to 8.34%) and overall acceptability (7.27% to 8.43%).Conclusion: The study showed thatinclusion of sesame seed flour in baking of cake significantly improves the nutritional composition of the cake with an acceptable sensory attribute