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- ItemAflatoxin content and heavy metals composition of powdered pepper from selected markets in Kwara state, Nigeria(2024-10-31) Awoyale W., Zorbari N.L., Sanni L.O.Aflatoxin and heavy metal concentrations may pose health risks to pepper consumers. No research has been published concerning aflatoxin and heavy metal contamination of powdered pepper in Kwara state, Nigeria, hence the need for this study. Powdered pepper samples from various Kwara state markets (Offa, Oja-Oba, Ganmo, Shao, Elemere, and Malete), were analyzed using standard methods for aflatoxins B1 (AFB1), B2 (AFB2), G1 (AFG1), and G2 (AFG2), and lead, cadmium, copper, and arsenic. A laboratory-prepared sample was used as the control. The samples’ mean AFB1 was 2.86 µg/kg, AFG1 4.34 µg/kg, AFB2 2.03 µg/kg, and AFG2 1.88 µg/kg. In general, the levels of aflatoxin in the powdered pepper samples were found in the order of AFG1 > AFB1 > AFB2 > AFG2. The samples’ aflatoxin concentration is less than the US Food and Drug Administration’s (20 µg/kg) contamination threshold. The FDA’s guideline for lead level in food, which is 0.1 mg/kg, was surpassed by the lead concentration, which varied from 1.84 to 3.45 mg/kg. The range of arsenic concentration was 10.18-22.68 mg/kg, which is higher than the World Health Organization’s recommended limit of 0.0003 mg/kg. The copper concentration met the FDA’s 10-mg/kg threshold, which ranged from 2.66 to 4.42 mg/kg. The study’s findings demonstrate the need for a monitoring and education programme in Kwara state to ensure the public’s safety while consuming powdered pepper.
- ItemCompliance of commercial bakeries to regulatory safety standards in the Ilorin metropolis.(Kwara State University, 2024-12-30) Awoyale, W., Dairo, O., & Olatoye, K. K.Potassium bromate (KBrO3) becomes important in bread as a flour-enhancing agent which gives fine and uniformly sized pores. However, it has been confirmed by the International Standard Organization that potassium bromate is carcinogenic, hence, its ban for bread production globally. This study was conducted to determine the level of compliance with the banon KBrO3 and the possible heavy metal contamination in bread within the Ilorin metropolis. Thirty (30) different brands of bread were purchased randomly in the rural, periurban, and urban areas within the Ilorin metropolis and evaluated for KBrO3 and heavy metals copper (Cu) and lead (Pb) contents, using standard methods. The results revealed that the KBrO3 content ranged from 1.09 - 3.25 mg/kg in rural areas, 1.43 - 3.11 mg/kg in peri-urban areas, and 1.67 - 3.04 mg/kg in urban areas. The copper content is 0.13 - 0.85 mg/kg in the rural area, 0.25 - 0.75 mg/kg in the peri-urban area, and 0.03 - 0.79 mg/kg in the urban area. The lead content of the bread samples ranged between 0.23mg/kg and 0.43 mg/kg in the rural area, 0.29 mg/kg and 0.43 mg/kg in the peri-urban area, and 0.24 - 0.52 mg/kg in the urban area. The potassium bromated content of the bread samples was higher than the United States Food and Drug Agency (UN FDA) and the National Agency for Food and Drug, Administration and Control (NAFDAC) regulatory standard of 0.02 mg/kg, while that of the copper and lead were below the NAFDAC regulatory standard of 1 mg/kg and 1.5 mg/kg respectively. Therefore, the relevant regulatory agencies in Nigeria must establish strict standards for the manufacturing of bread and carry out routine inspections of bakeries to ensure that bakers are not violating the law and that the environment and even the materials they use are free of any contamination for the safety of the consumers.
- ItemIs commercially available powdered okro in Kwara state safe for consumption?(Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava, 2025-03-31) Awoyale, W., Abodunrin, O.I., Oyafajo, L.A. & Sanni, L.O.The production and commercialization of powdered okro is growing in the informal sector in Kwara state, with no documentation on consumer safety related to heavy metal and aflatoxin contamination. Therefore, this study aims to evaluate the heavy metal and aflatoxin contents of powdered okro sold in several Kwara state markets. Samples of powdered okro (200 g) were collected from markets in Offa, Osi, Ojatuntun, Ojaoba, Elemere, and Malete in a Ziplock bag, and analyzed for heavy metals (lead, cadmium, copper, and arsenic) and aflatoxins (B1, B2, G1, and G2) content using standard methods. As a control sample, powdered okro made in a laboratory was utilized. The findings show that the most common heavy metals and aflatoxin in the powdered okro were, on average, copper (0.20 mg/kg) and aflatoxin G2 (2.95 μg/kg), respectively. Okro from the Malete market had more copper (0.32 mg/kg), while okro from the Ojatuntun market had less copper (0.11 mg/kg). Aflatoxin G2 levels in powdered okro were highest (3.60 μg/kg) in the Malete market and lowest (1.96 μg/kg) in the Elemere market. Malete market's powdered okro and others may be safe for human consumption because their copper and aflatoxin G2 levels are within the FAO/WHO permitted range. However, to reduce the potential risks associated with long-term accumulation of copper and aflatoxin G2 in the human body, the use of healthy okro fruits, and the processing of the fruits in a controlled-free environment of vehicular movement, environmental pollution, and process them in a clean, dry place away from traffic, pollution, and moisture.
- ItemCowpea seed nutrients: Impacts on nutritional quality and acceptability of bread(Bangladesh Journal of Scientific and Industrial Research, 2024) Aruna T. E. *, Bolarinwa I. F. , Olaleye B. O. and Adepoju O. V.White bread is a fermented, energy-dense food with minimal protein and certain macro and micronutrients required for important living functions. In this study, bread was fortified with roasted cowpea flour (RCF) in varied amounts (0-20%). The chemical compositions and sensory properties of RCF-supplemented bread samples were evaluated using conventional procedures. Proximate analysis results demonstrated that RCF addition greatly raised the crude fiber (1.78-2.32%), ash (3.08-3.46%), fat (4.58-5.35%), and crude protein (13.81-16.82%) of the bread samples, while carbohydrate content (71.3-66.84%) reduced significantly. Supplementing bread with RCF increased the mineral content (calcium, iron, phosphorus, and magnesium) of the final bread samples. The sensory assessment score demonstrated differences in general acceptability between sample B (5% RCF with 95% wheat flour) and the other bread samples. Thus, supplementing white bread with RCF resulted in bread with improved nutritional content, particularly protein, magnesium, and phosphorous, which are required for good health.
- ItemInfluence of Fermentation on Carotenoids and the Sensory Appeal of a Solid-State Fermented Biofortified Cassava Product(NIFST, 2024-09-22) Oyafajo, L.A. , Sanni, L.O., Shittu, T.A., Kareem, S., Awoyale, W.The introduction of biofortified cassava (BC) varieties was aimed at addressing vitamin A deficiency identified in sub-Saharan African countries. However, the challenges lie in preserving the carotenoids during the processing of BC roots due to the susceptibility of carotenoids to degradation. This study focused on investigating the impact of fermentation conditions on the retention of carotenoids and the sensory appeal of its gari and its cooked dough, eba, using Hedonic and just-about-right (JAR) scales. The solid-state fermented samples consistently retained high levels of trans isomer of beta carotene after 48 h in samples subjected to daylight conditions as well as those in a dark environment. Additionally, a negative correlation was observed between the percentage retention of total beta carotene and the yellowness of the fermented samples. The fermentation time had a significant (p<0.05) effect on the sensory attributes on the hedonic scale. The colour, aroma, moldability, and texture of eba, were significantly (p<0.05) affected by the light exposure during fermentation. The texture and overall acceptability were significantly (p<0.05) influenced by the fermentation time when assessed using the JAR scale. In conclusion, carotenogenesis was achieved during the solid-state fermentation of biofortified cassava, and the most bioactive isomer of beta-carotene was optimally retained.