Analysis of essential elements in Pito—a cereal food drink and its brands by the single-comparator method of neutron activation analysis

Show simple item record

dc.contributor.author Adazabra, A.N.
dc.contributor.author Ntiforo, A.
dc.contributor.author Bamford, S.A.
dc.date.accessioned 2018-11-02T08:41:03Z
dc.date.available 2018-11-02T08:41:03Z
dc.date.issued 2014
dc.identifier.other other:10.1002/fsn3.95
dc.identifier.uri http://ugspace.ug.edu.gh/handle/123456789/25151
dc.description.abstract Instrumental neutron activation analysis using the single-comparator method has been used for the multielement determination of essential elements in two main types of Pito brewed locally in Ghana. The precision and accuracy of the analytical method was validated and found to be within 10%. In all, eight different brands of Pito depending on the type of cereal crop used in brewing were analyzed for 13 different elements (Al, As, Ba, Cl, Co, Cu, Fe, K, Mg, Mn, Na, Si, and Zn). It was observed that all brands were particularly enriched in nutrient elements Cl, Mg, and K. The rest were generally found in varying concentrations. As these elements are bioavailable in natural form, perhaps in combination with organic constituents, they are likely to be easily digested and assimilated by the human body. Arsenic, a toxic element, was found in insignificant amounts suggesting that it was within safe limits. © 2014 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. en_US
dc.language.iso en en_US
dc.publisher Food Science and Nutrition en_US
dc.subject Cereal crops en_US
dc.subject elemental analysis en_US
dc.subject k0 standardization method and Ghana's reactor en_US
dc.subject Pito en_US
dc.title Analysis of essential elements in Pito—a cereal food drink and its brands by the single-comparator method of neutron activation analysis en_US
dc.type Article en_US


Files in this item

This item appears in the following Collection(s)

Show simple item record

Search UGSpace


Browse

My Account