Description

Abstract: The levels of Chromium (Cr+3) in some selected foods and Vegetables in Zaria, Nigeria were analysed. Recent studies have shown a potential role of Chromium in maintaining proper carbohydrate and lipid metabolism at the molecular level. Vegetables such as amaranthus (gree) hybridus, cabbage, carrot, cucumber, okro, and lettuce and stuff such as rice, yam, sweet potato, Irish potato, black eye beans, ‘acha’(Fonio/Digitalis exilis), ‘alubo’(yam flour), ‘gari’ (cassava), maize, white bread, and ‘semovita’(wheat grit/flour) were purchased locally in Zaria market. Zaria is known for her rich soil nutrient.The Neutron Activation Analysis (NAA) of both the selected food and vegetable samples were carried out using the Nigeria Research Reactor-1 (NIRR-1), a low-power reactor. Chromium has a half-life of 27.7 days and belongs to long irradiation class. Samples were subjected to NAA irradiation for 6 hours and Delayed Gamma ray counting were carried out. Results obtained parts per milloin (in ppm) indicated the presence of Cr3+ and 13 other elements (Sc, Fe, Co, Zn, Rb, Sb, Cs, Ba, Eu, Yb, Lu, Hf, and Ta) in both food and green vegetable samples. Any p values less than 0.005 was considered significant. From the vegetables analysed, highest Cr3+ concentration was detected in Lettuce at 7.66±0.00, while carrot has the lowest concentration of 2.23±1.28 ppm. In food samples, Irish potato has the highest level of Cr3+ of 4.12±0.00, while rice has the lowest concentration of 0.71±0.64 ppm, which were found to be within acceptable limit of the WHO 200 µg/day, as dietary intake for adults. The study recommends that diabetic patients eat lots of lettuce, cucumber and cabbage with Irish potato due to their high Chromium content.
Keywords: Chromium, Carbohydrate and lipid metabolism, foods vegetables.