Comparative Study of Nitrosamine in Roasted Food Base on the Roasting Methods

Oluwafemi Ogunmodede; A.A. Ojo; O. Jegede

doi:10.56431/p-9r07ka

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HomeInternational Letters of Natural SciencesInternational Letters of Natural Sciences Vol. 50Comparative Study of Nitrosamine in Roasted Food...

Comparative Study of Nitrosamine in Roasted Food Base on the Roasting Methods

Abstract:

The present study examined the interrelationships of roasting methods and nitrosamine compounds (NA) content in eleven food sample investigated. The total level of NA in examined food ranged from 1.1x10^-3 μg per g in oven roasted white maize to 5.0x10^-3 μg per g in wood roasted pig meat that is lower than the legal level in WHO (0.001 μg per kg ). The significant increase of NA concentration in all food samples on roasting was observed. Methods of roasting have significant effects on the level of nitrosamine in each of the material used.

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Periodical:

International Letters of Natural Sciences (Volume 50)

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23-26

DOI:

https://doi.org/10.56431/p-9r07ka

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Online since:

January 2016

Authors:

Oluwafemi Ogunmodede, A.A. Ojo, O. Jegede

Keywords:

Nitrosamine, Roasted Food, Roasting, Toxicants

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