The present study was aimed to detect the adulteration of ghee with vanaspati using the spectrophotometry analysis method. Spectral wavelength of 348 nm to 570 nm were used to determine and make a comparison of the absorbance values of pure ghee and ghee adulterated with partially hydrogenated vegetable oil that were obtained from the local market in Baripada. The study clearly showed that the market ghee adulterated with partially hydrogenated vegetable oil had lower absorbance difference value than the pure ghee (control). Market ghee (sample 6) with deviation value -0.06 was found to be least adulterated. The experiment and its results are suggesting that the samples of ghee from the local markets are adulterated with partially hydrogenated vegetable oils otherwise known as Vanaspati because the samples are showing negative deviation value from the control. The variation in absorbance may be due to the lengths of carbon chains and the ester bonds present in the samples.
The present study was aimed to detect the adulteration of ghee with vanaspati using the spectrophotometry analysis method. Spectral wavelength of 348 nm to 570 nm were used to determine and make a comparison of the absorbance values
The concentration of some heavy metals in chocolates consumed in Bwari Area Council Abuja F.C.T, Nigeria were determined and the metal concentrations were compared with regulatory standards
Background: Food adulteration is the intentional adding of non-food ingredients to a food product to enhance its quality and quality before being sold. The presence of food adulterants in the body can trigger asthma, cancer, and various other health issues
