Author(s): Ugye J.T., Uzairu A., Idris, S. O., Kwanashie H.O.

Email(s): torugye2007@yahoo.co.uk

DOI: Not Available

Address: *Ugye J.T.1, Uzairu A.2 , Idris, S. O.2 and Kwanashie H.O.3
1Department of Chemistry, Benue State University, P.M.B 102119, Makurdi
2Department of Chemistry, Ahmadu Bello University, Zaria.
3Department of Pharmacology and Therapeutics , Ahmadu Bello University, Zaria.
Corresponding author

Published In:   Volume - 5,      Issue - 1,     Year - 2012


ABSTRACT:
The study investigated the formaldehyde levels in some selected fish and milk products by Hantzsch spectrophotometric method using Acetoacetinalide, a ß-ketone. Twelve (12) samples namely Breast milk (fresh milk), Fresh fish, Peak milk brand (liquid), Cow milk (raw milk), Crown brand milk(powder), Cowbell brand milk (liquid and powder forms) , Frozen fish, Dry fish, Smoked fish , Fried fish and Nunu brand milk(powder) were analysed. The results of the analysis were as follows 30 g Kg-1 for Breast milk, 49.55 g Kg-1 for Cowbell brand milk (liquid) , 33.93 g Kg-1 for Cowbell brand (powder) , 53.45 g Kg-1 for Fresh fish, 53.45 g Kg-1 for Peak brand milk(liquid), 31.83 g Kg-1 for Cow milk (raw milk), 66.67 g Kg-1 for Crown brand milk (powder), 35.75 g Kg-1 for Frozen fish, 37.96 g Kg-1 for Dry fish, 37.23 g Kg-1 for smoked fish, 57.36 g Kg-1 for fried fish and 29.43 g kg-1 for Nunu brand (powder) milk samples. These results are significant compared to the reported toxic values of 0.8 g Kg-1 HCHO for humans.


Cite this article:
Ugye J.T., Uzairu A., Idris, S. O., Kwanashie H.O. Formaldehyde Levels in Some Fish and Milk Products Obtained From Makurdi Metropolis – Benue State Nigeria. Research J. Pharm. and Tech. 5(1): Jan. 2012; Page 68-71.


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