PATRICK IGBINADUWA

The use of organochlorine pesticides (OCPs) in the preservation of food substances most especially beans from pest has raised concerns about the potential impact on the
nutritional value of food crops, including beans. This study aimed to determine the levels of OCP residues in beans, assess their impact on the nutritional value, (proximate composition) Such as %Protein content, %Ash content, %moisture content, %crude fibre, ethyl extract and nitrogen free extract. The presence of heavy metals such as lead (Pb) and copper (Cu), minerals and some vital elements. Objective: To assess the impact of organochlorine pesticides on the nutritional values of beans. Method: Beans sample was collected from the market and was divided into four portions T0 (control), T1, T2 and T3 each portion weighing 200g respectively. Three concentration of sniper
were prepared 10%, 20% and 50%. And was used mixed the beans sample labeled (T1,T2 and T3) except the control T0,each sample were air dried and milled into fine powder, Protein content was determined using Kjeldahl digestion and the ammonia obtain was titrated again
sulphuric acid. The heavy metals (Pb) and (Cu) as well as minerals were determined using atomic absorption spectrophotometry AAS. Result: The results for % protein was significant lesser in control (T0) 16.7, the value increased
slightly as concentration of sniper used for treated sample increased from 10 %( 18.74) to 20% however, decreased when 50 %( 18.88) sniper was used but still higher as opposed to control. Lead content was 0.00 for control and value became 0.01 for 10%,,0.02 for 20% and 0.03 for
50%.The content of copper was 0.09 for control and the content increased as the concentration of copper increased. Conclusion: Organochlorine pesticides significant affect the nutritional value of beans, and contaminate the bean samples with lead which is not safe health and can pose a diverse health risk to human such as cognitive impairment, kidney and liver toxicity as well as reproductive
issues like infertility due to lead contents.

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.