In this study, a simple, cheap and accurate analytical method was developed for the direct assay of monosodium glutamate (MSG). First derivative potentiometric assay was adopted in the determination of MSG content in ten brands of Bouillon cubes (coded P1, P2, P3, P4, P5, P6, P7, P8, P9 and P10) sourced from different local markets.Formic acid extract of MSG was used for the determination. The result obtained for MSG standard using this method gave 99.40% which agrees with 99.94% also obtained for the non-extracted method. Results for all the coded samples show that sample P8 (75.14%) gave the highest value of MSG content while sample P6 (55.96%) gave the lowest value. Though, the World Health Organization (WHO) requirement for MSG consumption per day is 0.12g, the values obtained in this study cannot be related to daily consumption because the amounts of bouillon cubes and consequently the amount of MSG used by consumers differ from one individual to another. However, the result obtained for the estimation of MSG in bouillons cubes can be adoptedby regulatory agencies such as National Agency for Food, Drugs and Administration Control (NAFDAC) and International Standard Organization (ISO).
The study was carried out to investigate the effect of storage time at ambient temperature on pH and iodine value of palm oil and groundnut oil using appropriate standard methods. The iodine value of palm oil decreased from 45.69 ± 0.01a to 45.11± 0.00k while that for groundnut oil decreased from 56.72 ± 0.01a to 56.22 ± 0.01k during the period of storage indicating loss of unsaturation due to oxidation. On the other hand, the pH of both palm and groundnut oils showed a more impressive decrease from 6.85 ± 0.05a to 4.19 ± 0.00j and 6.40 ± 0.00a to 4.40 ± 0.00h., respectively, due to autoxidation of the oils. A trend of decreasing order of iodine and pH value as the number of days of storage increases for both oils (palm and groundnut oil) was observed. This study shows that the storage time has a high significant effect on the iodine Value and pH value of both oil (palm and groundnut oil) with p ˂ 0.00 as against p ≤ 0.05. It was also observed that there was loss of unsaturation in both oils but higher in palm oil. However, groundnut oil had a higher iodine value, implying that groundnut oil had more of unsaturated fatty acid than palm oil which tends towards saturation due to high level of decreasing iodine value. However, from literature, it has been stated that groundnut oil is likely to be healthier for consumption due to the presence of unsaturated fat it contains.
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