Milling Method: Level of Heavy Metal Content in Foodstuffs and Soup Ingredients

Abstract

The study examined the concentration of heavy metal in food
stuffs and soup ingredients using traditional (grinding stone) and
modern (burr mill) milling methods in selected food crops. The
food samples; Maize (Zea mays), Beans (Phaseolus Vulgaris),
Soya beans (Glycine Max), Tomatoes (Solanum Lycopersicum),
and scent leaves (Ocimum Gratissimum) were purchased from
two popular markets in Akungba Akoko, Southwestern Nigeria
and were washed with distilled water, and grinded into powder
and paste form with grinding stone and burr mill machine. The
samples were analyzed for copper, iron, lead, cadmium, lead and
chromium using atomic absorption spectrophotometry. The result
of the study showed that food items grinded into paste form with
burr mill machine introduced the highest concentration of heavy
metals into the food samples while those grinded into powder
form with the burr mill machine had the lowest metal
concentrations. Grinding stone varies between and also present
some level of heavy metals into the food items. The trend of heavy
metals in the food samples was found as Fe > Zn > Cu > Pb >
Cd. Chromium was not detected in any of the food samples. The
study revealed that both traditional and modern milling methods
used introduced traces of heavy metals into the food samples.