Assessment Of Leaching Of Pottery Processed Foods A Thesis Submitted To The School Of Graduate Studies Of Addis Ababa University In Partial Fulfillment Of The Requirement For The Degree Of Master Of Science In Food Selected T

Raw materials from uninspected sources used for making of cooking utensils could be a potentialrnsource for high toxic metal in food prepared in these utensils. Therefore, in the present work, thernlevel of selected metals (Pb, Cd, and Al) in clay pots was determined. The clay pots werernobtained from two sites kechene and legeberi the areas are selected because of the raw materialsrnused to make them were brought from suspected places for metal contamination. In addition,rnleaching of those metals in some foods (bean stew, tomato sauce and coffee) prepared usingrnthese materials were investigated. Furthermore, factors that can influence metal leaching likernfrequent usage of the pots were also studied. Clay pots were crushed while the food and coffeernsamples were lyophilized and digested in a closed microwave digestion system. The levels ofrnmetals were determined using flame atomic absorption spectrophotometer (FAAS). The resultsrnshowed that level of metals in clay pot from legeberi were Pb (26.7±0.0 mg/kg), Cd (5.6±0.1rnmg/kg) and Al (38.74±0.7 mg/kg) and clay pot from kechene had Pb content (0.6±0.3 mg/kg),rnCd (0.3±0.0 mg/kg) and Al (8.92±0.3 mg/kg). In addition, the level of metals leaching in foodrnsamples prepared using clay pots from legeberi showed tomato sauce Pb in range (from 9.6±0.0rnmg/kg to 13±0.0 mg/kg), Cd (from 0.5±0.0 mg/kg to 1.2±0.0 mg/kg) and Al (from 11.53±0.4rnmg/kg to 15.4 ±0.3). The bean stew prepared using clay pots from legeberi had Pb in the rangern(from1.2±0.0 mg/kg to 3.3±0.0 mg/kg), Cd (from 0.14 ±0.0 mg/kg to 0.38 ±0.0 mg/kg) and Alrn(from10.8±0.2 mg/kg to 13.5 ±0.3 mg/kg), whereas the coffee samples brewed in coffee potrnfrom legeberi showed Pb in range (from1.6±0.0 mg/kg to 3.9±0.0 mg/kg), Cd (from 0.18 ±0.0rnmg/kg to 0.34 ±0.0 mg/kg) and Al (from1.9±0.0 mg/kg to 3.8 ±0.1mg/kg). However, Pb and Cdrnwere not detected in any of the food prepared using clay pot from kechene. The level of Al inrnfood samples prepared in clay pot from kechene was tomato sauce in range (from10.5±0.5 mg/kgrnto 11.3±0.6 mg/kg), bean stew (from10.1±0.3 mg/kg to 10.4±0.4 mg/kg) and coffeern(from1.1±0.0 mg/kg to 2.1 ±0.0 mg/kg). Results of the present investigation indicates that metalrn(Pb, Cd and Al) content of clay pot from legeberi was significantly higher (p

Get Full Work

Report copyright infringement or plagiarism