Quality Assessment of Common Instant Noodles Sold in Nigeria Markets

作     者：Chukwuebuka T. Onyema Uche E. Ekpunobi Augustina A. Edowube Stanley Odinma Chinweotito E. Sokwaibe 

作者机构：Pure and Industrial Chemistry Department Nnamdi Azikiwe University Awka Nigeria 

出 版 物：《American Journal of Analytical Chemistry》 (美国分析化学（英文）)

年 卷 期：2014年第5卷第17期

页      面：1174-1177页

学科分类：1002[医学-临床医学] 100214[医学-肿瘤学] 10[医学] 

主　　题：Proximate Heavy Metal Instant Noodles Analyses 

摘      要：Proximate and heavy metal analysis of five instant noodles samples was carried out using standard analytical methods. The proximate analysis showed the presence of moisture content (3.65% - 7.80%), ash content (1.11% - 5.50%), fat content (13.64% - 18.69%), crude protein content (0.167% - 0.202%), crude fibre content (1.00% - 9.25%) and carbohydrate content (63.68% - 79.72%). All essential elements (Fe and Zn) investigated in the noodle samples occurred within the threshold limit of WHO, (2003) standard (10.00 - 50.00 mg/kg and 5.000 - 22.000 mg/kg) while the heavy metals (Cd, Cr, Mn, Ni and Pd) in some samples occurred at levels relatively above the minimum tolerable limit of WHO, (2003). Hence, caution should be taken in the successive consumption of these noodles to avoid diseases associated with the over time accumulation of these heavy metals especially in samples where they appeared in relatively high amount.