Trace Minerals, Physicochemical and Phytochemical Composition of Locally Prepared Beverages (Kunu and Sobo) Commonly Consumed by Tertiary Institution Students in Ekiti State, Nigeria
- Ojo Olabimpe Iyabo
- Oyarekua Mojisola A.
- Jegede Rufus Olufemi
Trace minerals, physicochemical and phytochemical composition were determined in locally prepared kunu and sobo commonly consumed by students of tertiary institutions in Ekiti State. Determination of pH and total solid was achieved by official method prescribed by Association of Analytical Chemists (AOAC). Trace minerals were determined by flame atomic absorption spectrometry (FAAS) while determination of vitamin C was achieved by oxidation-reduction methods using standard 2,6- Dichloro indo phenol (DCP). Result revealed that pH of the samples ranged from 5.26 in sobo to 6.02 in kunu with an average value of 5.64. Total solid ranged from 0.62% in sobo to 7.25% in kunu. Toxic minerals concentrations of Ni, Pb and Cd with values 0.14, 0.19 and 0.05 respectively were observed in sobo while 0.13, 0.01 and 0.04 were observed in kunu, all in parts per million respectively. All the values were within the permissible limits as set by FAO/WHO guidelines for food standard. Co and Cr were not detected in them. Vitamin C contents for sobo and kunu are 5.26 and 6.02 all in mg 100g respectively. The result when compared with the USDA (SR21) database shows that the two samples studied provided less adequate vitamin C content than their natural counterpart, but could serve as anticarcinogenic and antimuitagenic agents for human due to the presence of phytochemicals like phenolics, tannin and flavonoids in them.
- Albert JohnEditorial Assistant