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Abstract
Paracetamol also known as Acetaminophen or N-acetyl-Para aminophenol (APAP) is one of the most widely used non-prescription medications known for its analgesic and antipyretic property. The experimental procedure involve standard methods of analysis and was focused on the determination and comparison of specific nutritional or related parameter. The parameters
include; pH, moisture, protein, fat, ash and essential micro-nutrients (Calcium, potassium, sodium, Iron, zinc, magnesium) when cow beef was cooked with paracetamol and without paracetamol. The PH3C pH meter was used to determine the cooked solution pH, Protein content was determined using the Kjeldahl method of protein determination, The fat content was determined by Soxhlet extraction with n-hexane, the loss on drying method was utilized to determine the moisture content, a heating furnace was used to determine the amount of ash in the sample and the ash was further analyzed for micronutrients with the aid of atomic absorption spectroscopy (Buck scientific 210VGIP Atomic absorption spectrometer). The result from the study showed an increase in the concentration of moisture, fat, ash and micronutrients in beef cooked with Paracetamol and a decrease in the protein content and pH values of beef cooked with Paracetamol. This study demonstrated that beef cooked with Paracetamol and less protein content but higher levels of fat and metal ions.
include; pH, moisture, protein, fat, ash and essential micro-nutrients (Calcium, potassium, sodium, Iron, zinc, magnesium) when cow beef was cooked with paracetamol and without paracetamol. The PH3C pH meter was used to determine the cooked solution pH, Protein content was determined using the Kjeldahl method of protein determination, The fat content was determined by Soxhlet extraction with n-hexane, the loss on drying method was utilized to determine the moisture content, a heating furnace was used to determine the amount of ash in the sample and the ash was further analyzed for micronutrients with the aid of atomic absorption spectroscopy (Buck scientific 210VGIP Atomic absorption spectrometer). The result from the study showed an increase in the concentration of moisture, fat, ash and micronutrients in beef cooked with Paracetamol and a decrease in the protein content and pH values of beef cooked with Paracetamol. This study demonstrated that beef cooked with Paracetamol and less protein content but higher levels of fat and metal ions.
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