Salt Content of Selected Legume-Based Foods Sold in Different Restaurants in Nsukka, Enugu State
Keywords:
Salt Content, Legume-Based Foods, Food Analysis, Restaurant Foods, NutritionAbstract
Salt is an important food condiment that serves as a flavor enhancer, preservative, seasoning agent, enzyme inhibitor, and tenderizer. According to the World Health Organization, the recommended daily salt intake for an individual is less than 5 grams. In this study, samples of some legume-based foods namely akara, achicha, and akidi with abacha were collected from three different restaurants in Nsukka, Enugu State and the salt content of each food sample was analysed. During analysis, one gram of each sample was weighed out and digested with aqua regia, a mixture of nitric acid and hydrochloric acid in the ratio of 1:3. After digestion, the sodium content of the food samples was determined using an atomic absorption spectrophotometer. The results of the investigation and analyses showed that the salt concentrations of the samples of the legume-based foods were between 7.8 grams and 8.4 grams. The mean values of the salt content in every 100 grams of these food samples were higher than the recommended daily intake and this could be very detrimental to human health. Hence, this study recommends an urgent need for the reduction of dietary salt intake in the preparation of these legume-based foods to curtail the health challenges associated with excess salt intake.
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