Trace Heavy Metal Levels of Some Bouillon Cubes, and Food Condiments Readily Consumed in Nigeria

The Fe, Zn, Pb and Cd contents of bouillon cubes and other food condiments readily consumed in Nigeria were determined by atomic absorption spectrometry after acid digestion with 2:1 HNO3/HClO4.The level of Pb in the samples were generally low and below detection limit (<0.02μg/g).The levels of the other metals ranged from 3.60-3.65μgCd/g, 3.65-8.95μgFe/g, and 1.60-4.40μgZn/g for bouillon cubes; 3.90-5.05μgCd/g,11.05-32.70μgFe/g,and 3.0-3.70μgZn/g for chicken seasonings; ND-1.80μgCd/g, 32.35-320.85μgFe/g, and 13.65-90.0μgZn/g for curry powders; 0.85-4.80μgCd/g, 32.70-73.20μgFe/g and 3.70-21.25μgZn/g for beef seasonings; 1.10-1.15μgCd/g, 92.35-419.05μgFe/g, and 25.95-48.10μgZn/g for thyme; and 0.80-4.90μgCd/g, ND-50.60μgFe/g and 3.4-22.55μgZn/g in mixed spices. Zn levels correlated strongly (R2 = 0.77) with Fe levels in the samples. The low level of the toxic metals, Pb and Cd, indicates that these products meet the safe limits specified by most food standards. The frequency and regularity of consumption and popularity of these products demands periodic surveillance to avoid contamination. This result will complement available data on food composition in Nigeria.