Quantification of Some Metals in Commonly Consumed Canned Foods in South-west Nigeria: Probable Pointer to Metal Toxicity

Canned foods are one of the most commonly consumed products, due to benefits like the taste, handiness and convenience derived from them. On the other hand, these dietary products may be a means of heavy metal exposure and toxicant. This study aimed to quantify metals content in some frequently consumed canned foods in Nigeria as a possible source of toxicity. Twenty-two different commonly consumed brands of canned foods (Sweet corn, Green peas, Corned beef, Hotdog, Mushroom, Tin tomato, Mixed fruit, Baked beans, Mackerel (tomato sauce canned fish), Sardine (canned fish in vegetable oil) and Red kidney were analyzed for Ni, Cr, Cu, Pb and Al using Atomic Absorption Spectrophotometer after wet digestion. The results showed that the heavy metals concentration in the samples under study ranged from 0.55 to 0.86mg/kg (Ni), 0.00 to 0.41mg/kg (Cr), 1.40 to 1.76 mg/kg (Pb), 0.07 to 0.2mg/kg (Cu) and 4.71 to 16.4mg/kg (Al). The levels of Pb, Ni and Al were above FAO/WHO recommended limit of 0.01mg/kg, 0.05mg/kg and 7mg/kg respectively. The presence of heavy metals like lead (Pb) above the permissible limit calls for caution during production and in the frequent consumption of canned foods which may lead to accumulation of metals, toxicity and the sequelae.

Assessment of microstructural changes in processed products from green peas

A demand for canned vegetables and fruit depend, first of all, on their consumer characteristics. These products should correspond to high requirements regarding their nutritional and biological value, as well as sensory properties. The aim of the work was to study the microstructural changes in the cells of green peas in the products of their processing. Fresh, frozen and canned peas made from fresh and rehydrated raw materials were used as objects of the research. Components such as chlorophyll and starch were characterized in the cells of the hypodermis and parenchyma, respectively, using light microscopy. It was found that plastids with chlorophyll stained in the bright green color were present only in cells of the hypodermis of frozen peas. Moreover, the same color of the pigment was also recorded in the samples of fresh peas. Appearance of brown hues in these cells was observed in the canned product from fresh peas, which was associated with transformation of chlorophylls into pheophytins and pyrophephytins. The hypodermis in the samples of canned peas from rehydrated raw materials was represented by almost colorless cells. When analyzing the preparations of the parenchymal cells of the indicated processed products stained with iodine, it was shown that starch grains in the samples of frozen and canned green peas from fresh raw materials maintained their concentric shape, while swelling of starch grains was observed in the stained preparations of the parenchyma of canned peas from rehydrated raw materials. The comparative microstructural analysis of processed products from green peas showed that maximum quality had the frozen product from fresh raw materials as the studied indicators (chlorophyll and starch grains) showed.

Effect of Fiber Rich Product on Childhood Obesity and Lipid Profile Aged 10-12 Years

The effect of fiber rich product on child hood obesity studied with 60 sample which were collected randomly among 10-12 years and categorized into 2 groups i.e, experimental group and control group. Experimental group further categorized into three groups i.e, supplementation with exercise (n=15), only supplementation group (n=15), only exercise group (n=15) and control group consists of (n=15).Anthropometric, and diet survey conducted as parameters. A fiber rich product was prepared and supplemented for 2 months to the selected subjects and it consists of whole Bengal gram, whole green gram, green peas, barley and jaggery. Positive results were obtained in three experimental groups. Significant decrease observed inweight, and BMI, Total cholesterol, Triglycerides, LDL, VLDL significant increase observed in HDL in group I II and III. The results were (51.60-48.26kg, 24.7-23.1, 195.2-152.3 mg/dl, 168.2-145.0 mg/dl, 52.2-54.13 mg/dl, 109.4- 69.4mg/dl, 33.6-28.7mg/dl) in group I, In group II the results are (50.3-49.86kg, 23.7-23.4, 168.6-161.0mg/dl, 145.4-129.6mg/dl, 44.2-45.2 mg/dl, 95.3-90.0mg/dl, 29.1-28.3mg/dl).In group III the tesults aere (50.7-49.6kg, 24.5-23.9, 143.2-139.3mg/dl, 139-134.5mg/dl, 38.2-38.7mg/dl 76.8-74.1 mg/dl, 25.6-28.1mg/dl) .From the results it was clear that when compared to group II and III group I has shown better results.

Selection of green peas for the canning industry with a small grain size

Relevance. Therefore, at present, varieties with an average seed size are used for the production of canned "green peas". In this regard, it is important to create varieties with a mass of 1000 seeds less than 150 g for the production of premium canned food.Methods. The object of research was the lines of hybrids of vegetable peas of different ripeness groups with a low weight of 1000 seeds.Results. At the initial stage of the work, plants with a low mass of 1000 seeds and green cotyledons were selected and brought to constant lines over several years. Over the years of sampling, the weather conditions were with sharp changes in temperature and precipitation. This made it possible to single out samples with low variability of the selected characters based on the totality of characters. In 2018-2019, the selected lines were studied according to the characteristics of productivity and manufacturability during the period of technical ripeness in the nursery of competitive variety testing of vegetable peas. To determine the duration of the technical ripeness period and its relationship with the yield, the green peas were harvested in three periods, starting with the minimum density indicators (34-35 units) and with an interval of three days. When determining the fractional composition of green peas, sample 4.12 was isolated, which received the varietal name Smaylik. Green peas of this variety had a fairly high uniformity and small grain diameter with a predominance of fractions of 5-8.5 mm and 8.6-9.9 mm. Sample 12.12 was close to Smaylik in its performance. According to the results of competitive variety testing, the Smaylik variety in 2019 was transferred to the State variety testing of the Russian Federation.

Patriot – new variety of vegetable pieas

Relevance. The purpose of the research was to produce a new medium-ripe, high-yielding variety of vegetable peas with the usual type of leaf to expand the variety in the now used conveyor variety selection of the Krymsk EBS VIR Branch.Materials and methods. The experience was laid on the fields of the Krymsk EBS VIR Branch (Russia, Krasnodar Region, Krymsk) in 2019-2020. Varieties and strain were evaluated in a competitive variety testing. Sowing was carried out with a selection seeder SKS-6-10. The plot area was 10 m2 , the experiment was repeated four times. In the phase of technical ripeness, the sheaves were selected for description and the yield was taken into account. The conservation of green peas was done at the Tech Evaluation Lab.Results. Competitive variety testing in the mid-ripeness group was held by two strains 2014/7 and 344/16. The strain 2014/17 for green pea yields surpassed the standard "Parus" and G-344/16 in both years of study. Fresh and processed green peas were rated by the Tasting Commission at 5.0 and 4.8 points, respectively. High yield is achieved due to the paired beans on the peduncle and a large number of grains in the bean, up to 10 pieces. The grain in technical ripeness has a dark green color and the linear dimensions are 9.0x8.1 mm. In biological maturity, the seeds are intensely green, angular-compressed with a mass of 1000 pieces. 188-225 g.Conclusion. The results of field and laboratory analyses carried out on the complex of economicvaluable characteristics made it possible to distinguish the strain 2014/7, which in 2020 was transferred to the State Variety Testing under the name "Patriot". It is recommended as a supplement to the existing set of vegetable pea varieties of the Krymsk EBS VIR Branch in the mid-ripe group.