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Evaluation of Some Imported Foods (Spices, Condiments and Snacks) in Relation to the Codex Specifications

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Evaluation of Some Imported Foods (Spices, Condiments and Snacks) in Relation to the Codex Specifications Evaluation of Some Imported Foods (Spices, Condiments and Snacks) In Relation to The Codex Specifications By HUDA AWAD ABBAS HASSEN B.Sc. Agric. University of Khartoum (1996) Supervisor: Professor. Elfadil Elfadl Babiker A thesis submitted to The University of Khartoum in the Partial fulfillment of the requirements for the degree of Master of Science Department of Food Science and Technology Faculty of Agriculture University of Khartoum October 2008 DEDICATION affectionately dedicated to: My parents Brothers Sisters husband and my daughter (Raghad) with love ACKNOWLEDGEMENT I would like to thank my supervisor professor. Elfadil Elfadl Babiker for suggesting this research subject and for his perpetual help and support. My great thanks go to the Sudanese Standard and Metrology Organization (SSMO) for giving me the chance and funding. My thanks are deeply extended to the staff of the faculty of Agriculture– university of Khartoum for providing research facilities. I am grateful and really indebted to my uncle Dr. Mohammed Elamin Ahmed for his useful advices and valuable help. All thanks go to my colleges and friends for their support during the research period. LIST OF CONTENT TTILE Page DEIDICATION ii ACKNOWLEDGEMENT iii LIST OF CONTENTS iv LIST OF TABLES vii LIST OF FIGURES viii ABSTRACT IN ENGLISH ix ABSTRACT IN ARABIC xi CHAPTER ONE: INTRODUCTION 1 CHAPTER TWO: LITRATURE REVIEW 3 2.1 Seasoning products 3 2.1.1 Ketchup and sauces 3 2.1.2 Mustard 4 2.1.3 Pasta 5 2.1.4 Macaroni 6 2.1.5 Curry powder 7 2.2 Heavy metals 8 2.2.1 Cadmium – Cd 9 2.2.1.1 Health effects of cadmium 9 2.2.1.2 Environmental effects of cadmium 10 2.2.2 Nickel 12 2.2.2.1 Effects of nickel on the environment 13 2.2.3 Lead 14 2.3 Minerals 14 2.3.1 Calcium 14 2.4 Anti nutritional factors 15 2.4.1 Tannin 15 CHAPTER THREE: MATREIAL AND METHODS 16 3.1 Materials 16 3.2 Methods 16 3.2.1 Determination of moisture content 16 3.2.2 Determination of total ash content 17 3.2.3 Determination of fat content 18 3.2.4 Determination of protein content 19 3.2.5 Determination of crude fiber Content 20 3.2.6 Determination of calorific value of foods 21 3.2.7 Determination of minerals in foods 22 3.2.8 Determination of heavy metal contaminants in foods 23 3.2.9 Determination of Tannins content 25 3.2.10 Determination of phytic acid content 26 3.2.11 Determination of Polyphenol 27 3.2.12 Determination of food colours 28 3.2.13 Determination of pH 30 3.2.14 Determination of titerable acidity 30 CAPTER FOUR: RESULTS AND DISCUSSION 31 4.1 Chemical Analysis 31 4.1.1 Proximate composition 31 4.1.2 Minerals composition 33 4.1.3 Anti nutritional factors 35 4.2 Physical properties 35 4.2.1 pH and acidity as acetic acid 35 4.2.2 Colour 35 CAPTER FIVE: CONCLUSION AND RECOMMENDATIONS 42 5.1 Conclusion 42 5.2 Recommendations 42 REFRENCES 44 APPENDICES 48 LIST OF TABLES Table Title Page 4.1 The proximate composition of samples 36 4.2 Minerals composition(Mg/100g)of samples 37 4.3. Anti nutritional factors of samples. 38 4.4 Colours in samples. 39 LIST OF FIGURES Figure Page 4.1. pH of samples 40 4.2. Acidity as acetic acid of samples 41 Evaluation of Some Imported Foods Spices, Condiments and Snacks In Relation to the Codex Specifications (M.Sc. Thesis) Huda Awad Abbas Hassen Abstract: This study was conducted to evaluate the quality of some imported foods and food additives physiochemically in relation to the codex specifications. Eight imported food items including sauces ( tomato ketchup , HP sauce , pasta sauce , picallili sauce ) , condiments ( curry and mustard powder) , snacks ( andomi noodles and potato chips ) were subjected to the following physiochemical studies , dry matter content, food compositions , protein , fat ash and fiber contents . The anti nutritional factors studied were polyphenols including tannin and phytic acid contents . The minerals studied were phosphorous and calcium. The contaminants studied included lead, cadmium and nickel. The study revealed that the protein content of all the imported sauces were lower than that specified by codex while their fat content were in the range specified by codex . Ash content of all the imported sauces was in the range proposed by the codex standards (4% maximum). The fiber contents of sauces ranged between 1.05-2.11%. Phytic acid content of sauces ranged 0.15-0.73%. Tannins of sauces ranged 0.037- 0.348, while polyphenols of sauces ranged 0.624-0.742%. Calcium content of sauces ranged 0.624-0.742 mg/100g while phosphorus range was 0.19-0.97 mg/100g. Lead and cadmium of all the imported sauces within the range specified by codex standards. Nickel content of all sauces ranged 0.127-0.173 mg/100g .The pH of all sauces ranged 3.5-5.7 and the acidity calculated as acetic acid ranged 0.5-2.0% were in accordance with pH and acidity specified by the codex for food items . The condiments, curry and mustard powders dry matter content were 96.39 and 96.42 % respectively, the values obtained were higher than that specified by codex standards (90% maximum). The fat content were in the range specified by codex (32% maximum ) , while the protein content were 31.97-33.67% respectively .Ash content of curry powder 30.8%was higher than that proposed by Arab Industrial and Mining Development Organization(6%-12%) while the ash content of mustard powder was 4.3% within the range specified by codex standards (3.7-4.5%) .The fiber content of curry and mustard powder were 9.7 and 10.6% respectively. Phytic acid was 0.174 and 0.788% respectively. Tannin content was 0.237 and 0.34% respectively, whereas the polyphynol were 0.82 and 0.73% respectively. Calcium content was 0.82 and 0.873 mg/100g respectively, whereas the phosphorus were 0.505 and 12.9 mg/100g respectively. The contaminants of tested condiments were in the range specified by codex standards. The snacks, potato chips and andomi noodles dry matter content were 97.2 and 96.0% respectively. Fat content of potato chips and andomi noodles were 9.54%and 7.15 % respectively which were in the range that proposed by codex standards. Ash content of potato chips and andomi noodles were 4.54 and 1.0% respectively while the crude fiber content were 5.43and 2.01% respectively. Phytic acid of the tested snacks was 0.323,0.492% respectively. The tannin content was 0.269-0.239% respectively, whereas the polyphenol were 0.873- 0.364% respectively. The calcium content were o.873-0.364mg/100g respectively, whereas the phosphorus contents were 4.273and 0.397mg/100g respectively. The contaminants of tested snacks were in the range specified by codex. The colours of tested samples were natural colours permitted by the codex . ﺗﻘﻴﻴﻢ ﺑﻌﺾ اﻟﺴﻠﻊ اﻟﻐﺬاﺋﻴﺔ اﻟﻤﺴﺘﻮردة اﻟﺼﻮص، اﻟﻤﻘﺒﻼت واﻟﻮﺟﺒﺎت اﻟﺴﺮﻳﻌﺔ وذﻟﻚ ﺑﺎﻟﻤﻘﺎرﻧﺔ ﻣﻊ ﻣﻮاﺻﻔﺎت دﺳﺘﻮر اﻟﻐﺬاء اﻟﻌﺎﻟﻤﻲ اﻟﻜﻮدآﺲ (أﻃﺮوﺣﺔ ﻣﺎﺟﺴﺘﻴﺮ) هﺪى ﻋﻮض ﻋﺒﺎس ﺣﺴﻦ اﻟﻤﺴﺘﺨﻠﺺ: ﺗﻢ إﺟﺮاء هﺬﻩ اﻟﺪراﺳﺔ ﻟﺘﻘﻴﻴﻢ ﺟﻮدة ﺑﻌﺾ اﻻﻏﺬﻳﺔ واﻟﻤﻀﺎﻓﺎت اﻟﻐﺬاﺋﻴﺔ اﻟﻤﺴﺘﻮردة وذﻟﻚ ﻋﻦ ﻃﺮﻳﻖ اﻹﺧﺘﺒﺎرات اﻟﻔﻴﺰﻳﻮآﻴﻤﻴﺎﺋﻴﺔ ﺑﺎﻟﻤﻘﺎرﻧﺔ ﻣﻊ اﻟﺤﺪود اﻟﻤﻮﺻﻰ ﺑﻬﺎ ﻣﻦ ﻟﺠﻨﺔ دﺳﺘﻮر اﻟﻐﺬاء اﻟﻌﺎﻟﻤﻲ (آﻮدآﺲ). ﻗﺪ ﺗﻢ اﺳﺘﺨﺪام ﺛﻤﺎﻧﻴﺔ اﻧﻮاع ﻣﻦ اﻻﻏﺬﻳﺔ واﻟﺘﻲ ﺗﻀﻢ ( آﺘﺸﺎب اﻟﻄﻤﺎﻃﻢ , ﺻﻮص ﻣﺘﺒﻞ HP، ﺻﻮص ﻣﺘﺒﻞ piccalili، ﺻﻮص اﻟﻤﻜﺮوﻧﺔ) واﻟﻤﻘﺒﻼت (ﺑﺪرة اﻟﻜﺎري وﺑﺪرة اﻟﺨﺮدل) واﻟﻮﺟﺒﺎت اﻟﺴﺮﻳﻌﺔ (رﻗﺎﺋﻖ اﻟﺒﻄﺎﻃﺲ واﻟﻤﻜﺮوﻧﺔ ﺳﺮﻳﻌﺔ اﻟﻄﻬﻮ andomi)، واﻟﺘﻲ ﺗﻢ إﺧﻀﺎﻋﻬﺎ ﻹﺧﺘﺒﺎرات ﻣﺤﺘﻮى اﻟﻤﺎدة اﻟﺠﺎﻓﺔ، اﻟﺒﺮوﺗﻴﻦ، اﻟﺪهﻮن، اﻟﺮﻣﺎد واﻻﻟﻴﺎف.وآﺬﻟﻚ ﺗﻢ ﺗﻘﻴﻴﻢ اﻟﻌﻮاﻣﻞ اﻟﻤﻀﺎدة ﻟﻼﻏﺬﻳﺔ (اﻟﺘﺎﻧﻴﻦ واﻟﻔﺎﻳﺘﻴﺖ). وﻗﺪ اﺷﺘﻤﻠﺖ اﻟﺪراﺳﺔ ا ﻳ ﻀ ﺎً ﻋﻠﻰ ﺗﺤﺪﻳﺪاﻟﻜﺎﻟﺴﻴﻮم واﻟﻔﺴﻔﻮر ﺑﺎﻻﺿﺎﻓﺔ ﻟﻠﻤﻌﺎدن اﻟﺜﻘﻴﻠﺔ (اﻟﺮﺻﺎص، اﻟﻜﺎدﻣﻴﻮم واﻟﻨﻴﻜﻞ). ﻟﻘﺪ اوﺿﺤﺖ اﻟﺪراﺳﺔ ان ﻣﺤﺘﻮى اﻟﺒﺮوﺗﻴﻦ ﻟﻜﻞ اﻧﻮاع اﻟﺼﻮص أﻗﻞ ﻣﻦ اﻟﺤﺪود اﻟﻤﻮﺻﻰ ﺑﻬﺎ ﻓﻲ ﻣﻮاﺻﻔﺎت دﺳﺘﻮر اﻟﻐﺬاء اﻟﻌﺎﻟﻤﻲ ﺑﻴﻨﻤﺎ آﺎن ﻣﺤﺘﻮى اﻟﺪهﻮن واﻟﺮﻣﺎد ﻓﻲ اﻟﺤﺪود اﻟﻤﻮﺻﻰ ﺑﻬﺎ (اﻟﺤﺪ اﻻﻋﻠﻰ ﻟﻠﺮﻣﺎد 4%). وﻗﺪ آﺎن ﻣﺤﺘﻮى اﻻﻟﻴﺎف ﻓﻲ ﺣﺪود 1.05-2.11%. وﻗﺪ آﺎن ﻣﺤﺘﻮى اﻟﺘﺎﻧﻴﻦ، ﺣﻤﺾ اﻟﻔﺎﻳﺘﻴﺖ واﻟﺒﻮﻟﻴﻔﻴﻨﻮل -0.037 0.348% و0.15-0.73% و0.624-0.742% ﻋﻠﻰ اﻟﺘﺮﺗﻴﺐ. وﻣﺤﺘﻮي اﻟﻜﺎﻟﺴﻴﻮم واﻟﻔﺴﻔﻮر 0.742-0.624 ﻣﺠﻢ/100ﺟﻢ و0.19-0.97ﻣﺠﻢ/100ﺟﻢ ﻋﻠﻰ اﻟﺘﺮﺗﻴﺐ. اﻣﺎ ﺑﺎﻟﻨﺴﺒﺔ ﻟﻠﻤﻌﺎدن اﻟﺜﻘﻴﻠﺔ (اﻟﺮﺻﺎص واﻟﻜﺎدﻣﻴﻮم) ﻓﻘﺪ آﺎﻧﺖ ﻓﻲ اﻟﺤﺪود اﻟﻤﻮﺻﻰ ﺑﻬﺎ ﺑﻴﻨﻤﺎ آﺎن ﻣﺤﺘﻮى اﻟﻨﻴﻜﻞ ﻓﻲ ﺣﺪود 0.127-0.173ﻣﺠﻢ/100ﺟﻢ. وﻗﺪ وﺟﺪ ان اﻻس اﻟﻬﻴﺪروﺟﻴﻨﻲ واﻟﺤﻤﻮﺿﺔ آﺤﺎﻣﺾ ﺧﻠﻴﻚ آﺎﻧﺖ ﻓﻲ ﺣﺪود 3.5 -5.7% و 0.5-2.0% ﻋﻠﻰ اﻟﺘﺮﺗﻴﺐ. اوﺿﺤﺖ اﻟﺪراﺳﺔ ان ﻣﺤﺘﻮى اﻟﻤﺎدة اﻟﺠﺎﻓﺔ ﻟﻠﻤﻘﺒﻼت (ﺑﺪرة اﻟﻜﺎري وﺑﺪرة اﻟﺨﺮدل) 96.39 و96.42% ﻋﻠﻰ اﻟﺘﺮﺗﻴﺐ وهﺬﻩ اﻟﻘﻴﻢ اﻋﻠﻰ ﻣﻦ ﺗﻠﻚ اﻟﻤﻮﺻﻰ ﺑﻬﺎ (90% اﻟﺤﺪ اﻻﻗﺼﻰ). وﻗﺪ وﺟﺪ ان ﻣﺤﺘﻮى اﻟﺪهﻮن ﻓﻲ اﻟﺤﺪود اﻟﻤﻮﺻﻰ ﺑﻬﺎ (32% اﻟﺤﺪ اﻻﻗﺼﻰ) ﺑﻴﻨﻤﺎ آﺎﻧﺖ ﻗﻴﻢ اﻟﺒﺮوﺗﻴﻦ ﻓﻲ ﺣﺪود 31.97 و33.67% ﻋﻠﻰ اﻟﺘﺮﺗﻴﺐ. ﺑﻴﻨﻤﺎ وﺟﺪ ان ﻣﺤﺘﻮى اﻟﺮﻣﺎد ﻟﺒﺪرة اﻟﻜﺎري 30.8% وهﺬﻩ اﻟﻘﻴﻤﺔ اﻋﻠﻰ ﻣﻦ ﺗﻠﻚ اﻟﻤﻮﺻﻰ ﺑﻬﺎ ﻣﻦ ﻗﺒﻞ اﻟﻤﻨﻈﻤﺔ اﻟﻌﺮﺑﻴﺔ ﻟﻠﺘﻨﻤﻴﺔ اﻟﺼﻨﺎﻋﻴﺔ (6-12%). ﺑﻴﻨﻤﺎ آﺎن ﻣﺤﺘﻮى اﻟﺮﻣﺎد ﻟﺒﺪرة اﻟﺨﺮدل 4.3% ﻓﻲ اﻟﺤﺪود اﻟﻤﻮﺻﻰ ﺑﻬﺎ ﻣﻦ اﻟﻜﻮدآﺲ (3.7-4.5%). وﻗﺪ آﺎن ﻣﺤﺘﻮى اﻻﻟﻴﺎف ﻟﺒﺪرة اﻟﻜﺎري وﺑﺪرة اﻟﺨﺮدل 9.7 و10.6 ﻋﻠﻰ اﻟﺘﺮﺗﻴﺐ. وﻗﺪ آﺎن ﻣﺤﺘﻮى اﻟﺘﺎﻧﻴﻦ، ﺣﻤﺾ اﻟﻔﺎﻳﺘﻴﺖ واﻟﺒﻮﻟﻴﻔﻴﻨﻮل 0.237 -0.340%، 0.174 -0.788% و0.73-0.82%ﻋﻠﻰ اﻟﺘﺮﺗﻴﺐ. اﻣﺎ ﻣﺤﺘﻮي اﻟﻜﺎﻟﺴﻴﻮم واﻟﻔﺴﻔﻮر 0.820و0.873 ﻣﺠﻢ/100ﺟﻢ و0.505و12.9ﻣﺠﻢ/100ﺟﻢ ﻋﻠﻰ اﻟﺘﺮﺗﻴﺐ. ﺑﻴﻨﻤﺎ آﺎﻧﺖ اﻟﻤﻌﺎدن اﻟﺜﻘﻴﻠﺔ ﻓﻲ اﻟﺤﺪود اﻟﻤﻮﺻﻰ ﺑﻬﺎ.اﻣﺎ ﺑﺎﻟﻨﺴﺒﺔ ﻟﻠﻮﺟﺒﺎت اﻟﺴﺮﻳﻌﺔ (رﻗﺎﺋﻖ اﻟﺒﻄﺎﻃﺲ واﻟﻤﻜﺮوﻧﺔ ﺳﺮﻳﻌﺔ اﻟﺘﺤﻀﻴﺮ ) ﻗﺪ آﺎن ﻧﺴﺒﺔ اﻟﻤﺎدة اﻟﺠﺎﻓﺔ وﻣﺤﺘﻮى اﻟﺪهﻮن 97.22و96.0 % و 7.15و%9.54 ﻋﻠﻰ اﻟﺘﺮﺗﻴﺐ وهﺬﻩ اﻟﻘﻴﻢ ﻓﻲ اﻟﺤﺪود اﻟﻤﻮﺻﻰ ﺑﻬﺎ ﻓﻲ دﺳﺘﻮر اﻟﻐﺬاء اﻟﻌﺎﻟﻤﻲ.وآﺎن ﻣﺤﺘﻮى اﻟﺮﻣﺎد واﻻﻟﻴﺎف 1.0 و4.54 % و 2.01 و5.43 % ﻋﻠﻰ اﻟﺘﺮﺗﻴﺐ.
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