An Evaluation of the Quality of Locally Processed Salts Consumed In Some Parts of Plateau State, Nigeria

I.Y. Longdet1, A.C. Chukwu2, Z.P. Duguryil2, A.D. Gosomji2, S. Lubis2,
M.A. Okooboh2, P.M. Jantur2, K.B. Denji2, N. Gambo2 and E.D. Mwanse3,
1Department of Biochemistry, University of Jos, Plateau State, Nigeria
2Department of Chemistry,
3Department of Psychology,
2&3Federal College of Education, Pankshin, Plateau State, Nigeria.
E-mail: islongdet@yahoo.com

ABSTRACT

Salt is a very important and loved additive in a variety of foods. Therefore the quality of this important product needs to be certain as it can be a vehicle for a number of contaminants. Deposits of the halite or rock salt were found in some communities of Quan-Pan, Shendam, Langtang North and Mikang L.G.A. while it is only consumed in Bokkos. Analysis of the locally processed salts for iodine contents and heavy metal contaminants were carried out. ICP Technique was used to measure the levels of iodine,
lead, calcium, zinc, manganese, iron, nickel, chromium, copper and cobalt in the samples. The results show that the iodine levels in the salts were quite low (4.32mg/kg salt to 6.107 mg/kg salt) compared to the recommended level of 50mg /kg salt that should be in edible salts. The levels of some of the heavy metals were adjudged as constituting health risk; these include:
cobalt (4.32 μg/kg salt to 6.11μg/kg salt), chromium (3.40 x 10-2 mg/kg salt to 3.91×10-2 mg/kg salt), nickel (1.99 x 10-3 mg/kg salt to 4.09 x10-3 mg/kg salt) and lead (10.69mg/kg salt to 15.45mg/kg salt). It is evident that the salts are not safe for human consumption.