PREVALENCE OF SOME MICRO AND MACRO-ELEMENTS IN DIFFERENT BRANDS OF PROCESSED COW MILK IN LAGOS, NIGERIA

Authors

  • K. U. Nwaeze
  • C.O. Ogah
  • O. Oribayo
  • A. O. Tinubu
  • O. R. Ezem
  • O. O Olaleye

Abstract

Milk and its components are very common in our food list due to their rich nutritional value. Milk is a source of proteins, fatty acids, lactose sugars, some micro and macro elements, vitamins and minerals which are necessary for proper development of tissues and organs. However, overdose of these nutrient constituents can be harmful. This study was carried out to determine the concentrations of micro elements to include chromium (Cr), copper (Cu), iron (Fe), manganese (Mn) and zinc (Zn) alongside macro element such as calcium (Ca), magnesium (Mg), potassium (K), sodium (Na) and chloride (Cl-) in cow milk samples available commercially in Lagos. Fourteen cow milks of different brands were analyzed using atomic absorption spectrophotometer for Ca, and Mg; flame photometer for Na, Fe, Cr, Cu, Mn, Zn, and K; and titrimetry for Cl-. The values obtained were compared with the recommended daily intake (RDI) and manufacturers label claims. Some of the milk samples had micro and macro elements below the permissible limits and many had no label claims at all. However, to maintain quality, there should be strict monitoring of products periodically to ensure compliance.  Keywords: cow milk, micro and macro -elements, nutritional value, food.

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Published

2020-05-23