Geophysical investigation for groundwater in the Gushiegu-Karaga and Zabzugu-tatale Districts of the Northern Region of Ghana using the electromagnetic method.
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April, 2009
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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.
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 .