Essential Trace Metals in Selected Maize Flour Brands Consumed in Nairobi, Kenya: Application of TXRF |
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| David M. Maina, Michael M. Gatari, Simion K. Bartilol, Magdalene K. Nguli |
- Abstract:
- Human beings obtain their essential trace metals form their diets. The objective of this study was to determine the Mn, Fe, Cu, and Zn concentration levels in maize flour and based on the results estimate the daily intake of these essential metals through consumption of Ugali; a thick porridge made from maize flour. Maize flour was bought from various supermarkets in the City of Nairobi. The samples were microwave digested and the metals concentrations determined using a S2-Picofox TXRF spectrometer. Copper and Mn concentrations (mg g-1) in the samples were low with Mn values ranging from 1.9 to 10.9 while Cu concentrations ranged from 1.1 to 7.9. On the hand the Fe and Zn concentrations (mg g-1) were high ranging from 20.3 to 148 and 19.3 73.2 respectively. The consumption of ugali provides adequate daily intake for Fe but is very poor in meeting daily intakes for Mm, Cu, and Zn. Further studies should be done to determine the bioavailability of these metals in ugali.
- Keywords:
- essential trace metals, TXRF, estimated daily intake, human health, maize flour
- Download:
- IMEKO-TC23-2016-033.pdf
- DOI:
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