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Comparative Study of Nitrosamine in Roasted Food Base on the Roasting Methods

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The present study examined the interrelationships of roasting methods and nitrosamine compounds (NA) content in eleven food sample investigated. The total level of NA in examined food ranged from 1.1x10-3 μg per g in oven roasted white maize to 5.0x10-3 μg per g in wood roasted pig meat that is lower than the legal level in WHO (0.001 μg per kg ). The significant increase of NA concentration in all food samples on roasting was observed. Methods of roasting have significant effects on the level of nitrosamine in each of the material used.


International Letters of Natural Sciences (Volume 50)
O.T. Ogunmodede et al., "Comparative Study of Nitrosamine in Roasted Food Base on the Roasting Methods", International Letters of Natural Sciences, Vol. 50, pp. 23-26, 2016
Online since:
January 2016

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