American Journal of Analytical Chemistry · 2014 · 15 citations · 2 references
NutritionEngineeringDietary ExposureFood ContaminantProximate AnalysisFood ChemistryEnvironmental ChemistryToxicologyAnalytical ChemistryInstant Noodles SamplesQuality AssessmentHeavy Metal AnalysisChromatographyHealth SciencesTrace MetalFood Quality AssuranceProduct QualityFood QualityMarketingFood SafetyFood AuthenticityEnvironmental EngineeringEnvironmental Toxicology
Proximate and heavy metal analysis of five instant noodles samples was carried out using standard analytical methods. The proximate analysis showed the presence of moisture content (3.65% - 7.80%), ash content (1.11% - 5.50%), fat content (13.64% - 18.69%), crude protein content (0.167% - 0.202%), crude fibre content (1.00% - 9.25%) and carbohydrate content (63.68% - 79.72%). All essential elements (Fe and Zn) investigated in the noodle samples occurred within the threshold limit of WHO, (2003) standard (10.00 - 50.00 mg/kg and 5.000 - 22.000 mg/kg) while the heavy metals (Cd, Cr, Mn, Ni and Pd) in some samples occurred at levels relatively above the minimum tolerable limit of WHO, (2003). Hence, caution should be taken in the successive consumption of these noodles to avoid diseases associated with the over time accumulation of these heavy metals especially in samples where they appeared in relatively high amount.
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