THE EFFECT OF ORGANOCHLORINE ON THE NUTRITIONAL VALUE OF BEANS
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Abstract
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.
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.
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