DETERMINATION OF THE IODIDE CONTENT OF TABLE SALTS COLLECTED FROM NIGERIAN MARKETS AND LOCAL EATERIES

Jennifer Tyndall, Hammad Bapetel Pariya, Valentine Okoye, Michael Ameh, Oluwasegun Oluwasegun Olaoye, Oladapo Komolafe, Daliya Chanchangi, Farida Bala, Babalola Olalekan, Mohammed Idris

Abstract


Iodine is a key regulator of the body's basic metabolic activity and insufficiency of this micronutrient can lead to a non-cancerous enlargement of the thyroid gland (goiter) as well as physical and mental disorders in both adults and children. Addition of 40 to 60 ppm of potassium iodide to table salt as recommended by Universal salt iodization (USI) mandate in 2000 can solve all these health problems. Quantitative analysis of iodine was performed on salt samples from different local markets, supermarkets and local stores in Adamawa, Benue, Lagos, Rivers and Kano State. The result showed that the majority of the Nigerian manufactured table salts were compliant with the standards of the World Health Organization standards and USI mandate. However, one had a value of 26.31ppm due to long term storage and exposure to harsh weather conditions. Salts tested from the local eateries had average iodine levels of 71ppm which will be adjusted to permissible limits due when the concentration is reduced by approximately 10% when exposed to high temperatures during cooking. Both commercially available salts and those from local eateries are compliant with the USI mandate and are therefore provide dietary intake of preventing nutritional problems such as Iodine Deficiency Disorders.

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DOI: http://dx.doi.org/10.17628/ecb.2013.2.324-327

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