The concentration of trace metals in street roasted and home roasted cow meat (suya) from Sani Ogun market in Ikot Ekpene L.G.A of Akwa Ibom State was determined using Atomic Absorption The trace metals investigated were Fe, Zn, Pb, Cd, Cu and Mn. The result for the different metal investigated in street roasted and home roasted cow meat (suya) ranged as follows: Iron (Fe) (18.44 ± 0.001 – 50.83 ± 0.002mg/kg), Zinc (Zn) (38.39 ± 0.004 – 46.03 ± 0.001mg/kg), lead (Pb) (7.11 ± 0.003-19.86 ± 0.002mg/kg), Cadmium (Cd) (0.25 ± 0.002 – 0.29 ± 0.000mg/kg), Copper (Cu) (9.68 ± 0.002 – 32.93 ± 0.003mg/kg), Manganese (Mn) (4.23 ± 0.001 – 11.73 ± 0.001mg/kg). This result reveals that the concentration of Fe, Zn, Mn, Pb and Cu were higher than the WHO stipulated limits while Cd was lower than the WHO stipulated limits in street roasted cow meat. Fe, Zn, Cd and Cu were lower than the WHO stipulated limits while Pb and Mn were higher than the WHOhttp://stipulated limits in home roasted cow meat. Target hazard quotient (THQ) for the metals were greater in street roasted cow meat than the home roasted cow meat (suya). Also, the THQ values and hazard index values for Pb in both the street roasted and home roasted suya was greater than one.The hazard index for all the metals was greater than one indicating possible accumulative health risk. Regular consumption of street roasted cow meat (suya) in Ikot Ekpene is a potential risk with respect to the investigated metals.
TABLE OF CONTENTS PAGE
Title page
Certification
Dedication
Acknowledgement
Abstract
Table of contents
CHAPTER ONE
1.0 Introduction
1.1 Background of the study
1.2 Aim and objective of the study
1.3 Scope and limitation of the study
CHAPTER TWO
2.0 Literature review
2.1 Toxic metals
2.2 Heavy metal contaminants
2.3 Importance of trace elements in the human body
CHAPTER THREE
3.0 Materials and Methods
3.1 Apparatus and Reagents used
3.2 Sample Collection
3.3 Sample Digestion
3.4 Analysis of Trace metal
3.5 Models for the Calculation of Chronic Daily intake through Consumption
3.6 Target Hazard Quotient (THQing)
3.6.1 Hazard Index (HI)
CHAPTER FOUR
4.0 Result and Discussion
4.1 Result
4.2 Discussion
CHAPTER FIVE
5.0 Conclusion and Recommendation
5.1 Conclusion
5.2 Recommendations
References
