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|Title: ||Determination of aluminium in some raw foods and treated water from Kumasi and its leaching from aluminium pots during cooking|
|Authors: ||Bannerman, William Karikari|
|Issue Date: ||8-Jul-1996|
|Series/Report no.: ||2243;|
|Abstract: ||Aluminium in treated water and 18 Ghanaian foods comprising of 6 vegetables; 6 cereals, seeds and grains; and 6 starchy roots and tubers from Kumasi have been determined in the state by the flame atomic absorption spectrophotometric technique. Aluminium leached by tomato, plantain, banana and cocoyam leaves cooked in aluminium pots have also been determined by the same technique.
Treated water contained mean aluminium level of 0.56 mgL-1. Raw tomato contained the least mean level of aluminium of 1.12 mgkg-1 wet weight among the raw foods while cowpea contained the highest level of 58.08 mgkg-1. In general the cereals, seeds and grains contained the highest level of aluminium followed by the starchy roots and tubers, and then the vegetables. The mean coefficient of variation was 93.08%. in the leaching studies tomato leached 23.49; plantain, 4.88; banana, 3.58 while Kontomire leached the least amount of 1.31 mg Al/kg wet weight from the aluminium pot.|
|Description: ||A thesis submitted to the Board of Postgraduate Studies, Kwame Nkrumah University of Science and Technology, Kumasi, in partial fulfilment of the requirement for the award of the Degree of Master of Science in Inorganic Chemistry, 1996|
|Appears in Collections:||College of Science|
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