Abstract: Background: Edible salt is the most commonly used food additive worldwide. Therefore, any contamination of table salt could be a health hazard. In rural areas of Zambia most of the edible salts are traditionally processed and there is no proper purification to reduce contamination arising from environmental contaminants.
Objectives: The main objective this study was to determine essential elements and heavy metal contaminants in traditionally processed unrefined table salt samples consumed in Kaputa, Kasempa and Mpika districts and to compare them with commercially prepared refined salts and the standards established for human health.
Materials and Methods: Three traditionally processed table salt samples namely Chibwa, Kaputa and Ingwe were sourced from the local markets in Mpika, Kaputa and Kasempa districts respectively and analysis of various trace metals was done using the standard methods.
Results: Copper content in Kaputa (2.22ug/g) and Chibwa (2.32ug/g) salt was slightly higher than the maximum codex set standard of 2.0ug/g.In addition iron content in Kaputa salt (14.98 ug/g) was higher than the maximum acceptable level. Lead content in all the samples analysed was within the acceptable limits, while Cadmium content was higher in the commercially processed coarse salt sample (0.58ug/g) than the traditionally processed salts. The mean magnesium content in commercially processed salts (Fine and Corse) (0.64ug/g) was lower than the traditionally processed salts (2.88ug/g).Kaputa salt had exceedingly very high potassium content (2238ug/g) than all the samples analyzed. Among the traditional salts, chibwa salt had the highest iodine content (46.60ug/g) comparable to that of commercial coarse salt, which had the same iodine content.
Conclusion: Traditionally processed edible salts compared very well with the commercially processed edible salts and in some circumstances, the levels of some elements like cadmium where found to be higher in commercial salts than in traditionally processed salts. Chibwa salt from Mpika had very acceptable iodine content and therefore it’s an ideal salt to be used in rural areas where iodine fortification is not done.
Keywords: Edible salt, Sodium Chloride, Copper, lead, Iodine, Iron, Cadmium.
Title: Evaluation of Essential Elements and Trace Metal Contaminants in Commercial and Traditional Edible Salts in Zambia
Author: N Siulapwa, A. Mwambungu
International Journal of Interdisciplinary Research and Innovations,
ISSN 2348-1218 (print), ISSN 2348-1226 (online)
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