Geophysical investigation for groundwater in the Gushiegu-Karaga and Zabzugu-tatale Districts of the Northern Region of Ghana using the electromagnetic method.
| dc.contributor.author | Tsikudo, Blessing Kwasi | |
| dc.date.accessioned | 2011-07-20T12:48:05Z | |
| dc.date.accessioned | 2023-04-21T13:05:24Z | |
| dc.date.available | 2011-07-20T12:48:05Z | |
| dc.date.available | 2023-04-21T13:05:24Z | |
| dc.date.issued | April, 2009 | |
| dc.description | A thesis Submitted to the Department of Physics, Kwame Nkrumah University of Science and Technologyin partial fulfillment of the requirements for the degree of Master of Science on . | en_US |
| dc.description.abstract | Seasonings are flavour and taste enhancers that are used sparingly but frequently in Ghanaian meals. They contain some phytochemicals that are beneficial to man. Seasonings may be contaminated by heavy metals during cultivation, processing and handling. There is therefore the need to ascertain the safety of the seasonings consumed in Ghana. Thirty two (32) flavour enhancers were purchased from Asafo, railway and central markets in Kumasi in the Ashanti Region of Ghana. Iron (Fe), zinc (Zn), copper (Cu), cadmium (Cd) and lead (Pb) levels were measured using Flame Atomic Absorption Spectrometry and mercury (Hg) was determined by Cold Vapour Atomic Absorption Spectrometry. Phytochemical screening was performed using standard screening methods. In unmixed seasonings, Fe ranged from 19.4mg/kg to 971.40mg/kg, Zn was from 2.40mg/kg to 34.60mg/kg, Cu was from 0.9mg/kg to 10.10mg/kg, Cd was from ND to 0.9mg/kg (ND- not detectable) and Pb ranged from 0.6mg/kg to 1.8mg/kg. In mixed seasonings, concentration ranged from 83.36mg/kg to 480.82mg/kg for Fe, 1.72mg/kg to 26.78mg/kg for Zn, 1.73mg/kg to 7.70mg/kg for Cu, ND to 0.06mg/kg for Cd and 0.63mg/kg to 1.39mg/kg for Pb. Bouillon cubes had metal levels in the ranges of 9.66mg/kg to 52.45mg/kg for Fe, 0.83mg/kg to 8.93mg/kg for Zn, 0.66mg/kg to 3.59mg/kg for Cu, ND to 0.06mg/kg for Cd and 0.37mg/kg to 2.18mg/kg for Pb. Hg was not detectable in all seasonings. Positive and negative correlations were obtained between metals in some of the seasonings. The results indicated that Fe, Zn and Cu were below permissible levels whereas Pb and Cd were above permissible levels. However, it is unlikely for a person to consume amounts of seasoning in a day that will exceed the RDA for each metal. This suggests that intake of the seasonings will have negligible health effects on consumers. In the phytochemicals screening, 25% of all the seasonings contained saponins, 44% had coumarins, 9% had alkaloids and 25% were found to contain terpenoids. The seasonings may have health benefits in addition to their organoleptic properties due the presence of these phytochemicals. | en_US |
| dc.description.sponsorship | KNUST | en_US |
| dc.identifier.uri | https://ir.knust.edu.gh/handle/123456789/493 | |
| dc.language.iso | en | en_US |
| dc.title | Geophysical investigation for groundwater in the Gushiegu-Karaga and Zabzugu-tatale Districts of the Northern Region of Ghana using the electromagnetic method. | en_US |
| dc.type | Thesis | en_US |
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