Effects of Roasting on the Proximate Composition and levels of Polycyclic Aromatic Hydrocarbons (PAHs) in some roasted Nigerian Delicacies

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dc.contributor.authorAdetunde, O.T.
dc.contributor.authorOluseyi, T.O.
dc.contributor.authorOyeyiola, A.O.
dc.contributor.authorSilva, B.O.
dc.contributor.authorOlayinka, K.O.
dc.contributor.authorAlo, B.I.
dc.date.accessioned2019-09-03T14:47:49Z
dc.date.available2019-09-03T14:47:49Z
dc.date.issued2012
dc.descriptionStaff publicationsen_US
dc.description.abstractPolycyclic aromatic hydrocarbons (PAHs) are carcinogenic pollutants which get into foods during processing. In spite of this, only a few studies have been carried out on Nigerian delicacies. Raw and roasted food samples of corn (Zea mays), ripe plantain, unripe plantain (Musa paradisiaca) and yam (Dioscoreasagittifolia) of southwest Nigeria were evaluated for nutritional (proximate analysis and macro nutrients) and anti-nutritional qualities PAHs. The starchy food samples consist mainly of carbohydrate ranging from 35.93 – 55.52%, percentage crude fibre, protein, crude fat and ash content ranged between 0.82 – 14.21%, 3.15 – 8.27%, 1.12 –19.56% and 1.12 – 2.59% respectively. The gross energy content of the food samples ranged from 777 – 1678 KJ/100g. The concentrations of minerals (macro nutrients) were as follows: Copper (7.05–20.60 ppm), Iron (3.15-28.3 ppm), Magnesium (1.15–4.95 ppm), Manganese (0.70–3.80 ppm) and Zinc (1.05–9.60 ppm). Higher levels of PAHs were found in the roasted samples than the raw samples. The values of total PAHs for raw food samples ranged from 0.19 - 0.53 ppm with unripe plantain having the least concentration. For roasted food samples the total PAHs concentration ranged from 3.62 – 40.33 ppm, with ripe plantain having the highest concentration. There was no significant difference between the proximate composition of raw and roasted food samples (P<0.05, t-test). These results from this data can be used to determine any potential risk associated withthe ingestion of these foods.en_US
dc.identifier.citationAdetunde,O.T, [Et...al] (2012). Effects of Roasting on the Proximate Composition and levels of Polycyclic Aromatic Hydrocarbons (PAHs) in some roasted Nigerian Delicacies. Journal of Emerging Trends in Engineering and Applied Sciences (JETEAS), Vol.3(5): 857 – 862pp.en_US
dc.identifier.urihttps://ir.unilag.edu.ng/handle/123456789/5115
dc.language.isoenen_US
dc.publisherScholarlink Research Instituteen_US
dc.relation.ispartofseriesJournal of Emerging Trends in Engineering and Applied Sciences (JETEAS);Vol.39(5)
dc.subjectHPLCen_US
dc.subjectmacro nutrientsen_US
dc.subjectPAHsen_US
dc.subjectproximate analysisen_US
dc.subjectroasted fooden_US
dc.subjectResearch Subject Categories::NATURAL SCIENCES::Chemistryen_US
dc.titleEffects of Roasting on the Proximate Composition and levels of Polycyclic Aromatic Hydrocarbons (PAHs) in some roasted Nigerian Delicaciesen_US
dc.typeArticleen_US
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