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Research Paper | Chemistry | India | Volume 4 Issue 2, February 2015 | Rating: 6.6 / 10
A Comparative Study on Sodium, Potassium and Calcium Concentrations in Locally Fermented Locust Beans, Condiment M and Condiment R Produced in Kano, Nigeria in Relation to High Blood Pressure, Using Flame Photometry
Muhammad Aliyu Idris | Salihu Ismail
Abstract: The concentrations of sodium, potassium and calcium in locally fermented locust beans, and two other condiments M and R produced by some multinational companies in Nigeria, were determined using flame photometry, owing to the fact that, salt intake contribute towards the development of high blood pressure (Hypertension). The results shows high concentration of sodium in condiment M and condiment R (12.309mg/g and 12.748mg/g respectively), compared to the ill-favored locally fermented locust beans 0.193mg/g. The concentration of potassium in the locally fermented locust beans was found to be 0.60mg/g, which is higher than that of condiment M and condiment R (0.365mg/g and 0.537 respectively). Calcium concentration was found to be almost equal in all the three samples with little variation, 0.37mg/g, 0.302mg/g and 0.332mg/g for locally fermented locust beans, condiment M and condiment R respectively
Keywords: Locally fermented locust beans, Condiment M, Condiment R, Concentrations, Flame photometry, Sodium, Potassium, Calcium, Hypertension
Edition: Volume 4 Issue 2, February 2015,
Pages: 1952 - 1954