Removal of Iron Fillings from Corn Flour: Recipe for Sustainable Development

Tarlutu Ibrahim; Abdul-Mumin Abdulai; Abdul-Rauf Ibrahim; Sulemana Yahaya; Alhassan Fadila; Alhassan Yakubu

doi:doi:10.11648/j.ijae.20210605.14

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Removal of Iron Fillings from Corn Flour: Recipe for Sustainable Development

Tarlutu Ibrahim, Abdul-Mumin Abdulai, Abdul-Rauf Ibrahim, Sulemana Yahaya, Alhassan Fadila, Alhassan Yakubu

Published in International Journal of Agricultural Economics (Volume 6, Issue 5)

Received: 6 October 2021 Accepted: 22 October 2021 Published: 30 October 2021

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Abstract

We investigated the accumulation of iron fillings in corn flour in the Tamale Metropolis using a permanent magnet. We also assessed the metal accumulation in food delicacies and the possible metal concentration in consumers. We then categorised the food vendors in the Metropolis into domestic, ‘low class’ and ‘high class’ commercial vendors. The results revealed that corn flour milled with new pair of plates is likely to contain 1.5 folds Fe than flour milled with old pair of plates. Furthermore, wet milling is the safer choice for producing corn flour than dry milling due to its low metal concentration (mg/g). Nonetheless, there was no trace of Fe in the porridge samples from the commercial vendors yet the samples from households had the largest metal accumulation and metal concentration. This indicates that consuming koko prepared at home will lead to more (≈ 1.20mg/g) metal concentration in the body. Incidentally, there was no metal accumulation and no metal concentration from any of the ‘high class’ commercial TZ vendors due to sieving, demonstrating that they offer the best choice for TZ consumption. Even so, the worse choice for TZ consumption came from the ‘low class’ commercial TZ vendors due to lack of sieving. As such, the worst meal preference is to eat 3-square (breakfast, lunch and supper) meals of banku prepared at home. Yet, the best meal preferences are: either eat 3-square meals of TZ from ‘high class’ commercial TZ vendors; or take 3-square meals of porridge (koko) from ‘high class’ commercial porridge vendors; or eat 3-square meals combination of TZ and porridge (Koko) from the ‘high class’ commercial vendors. Results of the study will influence responsible ‘consumption and production’ of food (a Sustainable Development Goal; SDG 12) in order to erase hunger (SDG 2). It will also trigger healthier eating habits (meal preferences) to boost and sustain the health and well-being of individuals (SDG 3).

Published in	International Journal of Agricultural Economics (Volume 6, Issue 5)
DOI	10.11648/j.ijae.20210605.14
Page(s)	227-243
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2021. Published by Science Publishing Group

Keywords

Iron Fillings, Corn Flour, Sustainable Development Goal, Permanent Magnet, Tamale Metropolis, Metal Concentration, Metal Accumulation, Metal Debris

References

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APA Style

Tarlutu Ibrahim, Abdul-Mumin Abdulai, Abdul-Rauf Ibrahim, Sulemana Yahaya, Alhassan Fadila, et al. (2021). Removal of Iron Fillings from Corn Flour: Recipe for Sustainable Development. International Journal of Agricultural Economics, 6(5), 227-243. https://doi.org/10.11648/j.ijae.20210605.14

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ACS Style

Tarlutu Ibrahim; Abdul-Mumin Abdulai; Abdul-Rauf Ibrahim; Sulemana Yahaya; Alhassan Fadila, et al. Removal of Iron Fillings from Corn Flour: Recipe for Sustainable Development. Int. J. Agric. Econ. 2021, 6(5), 227-243. doi: 10.11648/j.ijae.20210605.14

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AMA Style

Tarlutu Ibrahim, Abdul-Mumin Abdulai, Abdul-Rauf Ibrahim, Sulemana Yahaya, Alhassan Fadila, et al. Removal of Iron Fillings from Corn Flour: Recipe for Sustainable Development. Int J Agric Econ. 2021;6(5):227-243. doi: 10.11648/j.ijae.20210605.14

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@article{10.11648/j.ijae.20210605.14,
  author = {Tarlutu Ibrahim and Abdul-Mumin Abdulai and Abdul-Rauf Ibrahim and Sulemana Yahaya and Alhassan Fadila and Alhassan Yakubu},
  title = {Removal of Iron Fillings from Corn Flour: Recipe for Sustainable Development},
  journal = {International Journal of Agricultural Economics},
  volume = {6},
  number = {5},
  pages = {227-243},
  doi = {10.11648/j.ijae.20210605.14},
  url = {https://doi.org/10.11648/j.ijae.20210605.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijae.20210605.14},
  abstract = {We investigated the accumulation of iron fillings in corn flour in the Tamale Metropolis using a permanent magnet. We also assessed the metal accumulation in food delicacies and the possible metal concentration in consumers. We then categorised the food vendors in the Metropolis into domestic, ‘low class’ and ‘high class’ commercial vendors. The results revealed that corn flour milled with new pair of plates is likely to contain 1.5 folds Fe than flour milled with old pair of plates. Furthermore, wet milling is the safer choice for producing corn flour than dry milling due to its low metal concentration (mg/g). Nonetheless, there was no trace of Fe in the porridge samples from the commercial vendors yet the samples from households had the largest metal accumulation and metal concentration. This indicates that consuming koko prepared at home will lead to more (≈ 1.20mg/g) metal concentration in the body. Incidentally, there was no metal accumulation and no metal concentration from any of the ‘high class’ commercial TZ vendors due to sieving, demonstrating that they offer the best choice for TZ consumption. Even so, the worse choice for TZ consumption came from the ‘low class’ commercial TZ vendors due to lack of sieving. As such, the worst meal preference is to eat 3-square (breakfast, lunch and supper) meals of banku prepared at home. Yet, the best meal preferences are: either eat 3-square meals of TZ from ‘high class’ commercial TZ vendors; or take 3-square meals of porridge (koko) from ‘high class’ commercial porridge vendors; or eat 3-square meals combination of TZ and porridge (Koko) from the ‘high class’ commercial vendors. Results of the study will influence responsible ‘consumption and production’ of food (a Sustainable Development Goal; SDG 12) in order to erase hunger (SDG 2). It will also trigger healthier eating habits (meal preferences) to boost and sustain the health and well-being of individuals (SDG 3).},
 year = {2021}
}

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TY  - JOUR
T1  - Removal of Iron Fillings from Corn Flour: Recipe for Sustainable Development
AU  - Tarlutu Ibrahim
AU  - Abdul-Mumin Abdulai
AU  - Abdul-Rauf Ibrahim
AU  - Sulemana Yahaya
AU  - Alhassan Fadila
AU  - Alhassan Yakubu
Y1  - 2021/10/30
PY  - 2021
N1  - https://doi.org/10.11648/j.ijae.20210605.14
DO  - 10.11648/j.ijae.20210605.14
T2  - International Journal of Agricultural Economics
JF  - International Journal of Agricultural Economics
JO  - International Journal of Agricultural Economics
SP  - 227
EP  - 243
PB  - Science Publishing Group
SN  - 2575-3843
UR  - https://doi.org/10.11648/j.ijae.20210605.14
AB  - We investigated the accumulation of iron fillings in corn flour in the Tamale Metropolis using a permanent magnet. We also assessed the metal accumulation in food delicacies and the possible metal concentration in consumers. We then categorised the food vendors in the Metropolis into domestic, ‘low class’ and ‘high class’ commercial vendors. The results revealed that corn flour milled with new pair of plates is likely to contain 1.5 folds Fe than flour milled with old pair of plates. Furthermore, wet milling is the safer choice for producing corn flour than dry milling due to its low metal concentration (mg/g). Nonetheless, there was no trace of Fe in the porridge samples from the commercial vendors yet the samples from households had the largest metal accumulation and metal concentration. This indicates that consuming koko prepared at home will lead to more (≈ 1.20mg/g) metal concentration in the body. Incidentally, there was no metal accumulation and no metal concentration from any of the ‘high class’ commercial TZ vendors due to sieving, demonstrating that they offer the best choice for TZ consumption. Even so, the worse choice for TZ consumption came from the ‘low class’ commercial TZ vendors due to lack of sieving. As such, the worst meal preference is to eat 3-square (breakfast, lunch and supper) meals of banku prepared at home. Yet, the best meal preferences are: either eat 3-square meals of TZ from ‘high class’ commercial TZ vendors; or take 3-square meals of porridge (koko) from ‘high class’ commercial porridge vendors; or eat 3-square meals combination of TZ and porridge (Koko) from the ‘high class’ commercial vendors. Results of the study will influence responsible ‘consumption and production’ of food (a Sustainable Development Goal; SDG 12) in order to erase hunger (SDG 2). It will also trigger healthier eating habits (meal preferences) to boost and sustain the health and well-being of individuals (SDG 3).
VL  - 6
IS  - 5
ER  -

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Author Information

Tarlutu Ibrahim

Faculty of Engineering, Mechanical Engineering Department, Tamale Technical University, Tamale, Ghana
Abdul-Mumin Abdulai

Faculty of Agriculture, Department of Agribusiness, Tamale Technical University, Tamale, Ghana
Abdul-Rauf Ibrahim

Faculty of Engineering, Mechanical Engineering Department, Tamale Technical University, Tamale, Ghana
Sulemana Yahaya

Faculty of Engineering, Mechanical Engineering Department, Tamale Technical University, Tamale, Ghana
Alhassan Fadila

Faculty of Engineering, Mechanical Engineering Department, Tamale Technical University, Tamale, Ghana
Alhassan Yakubu

Faculty of Engineering, Mechanical Engineering Department, Tamale Technical University, Tamale, Ghana

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APA Style

Tarlutu Ibrahim, Abdul-Mumin Abdulai, Abdul-Rauf Ibrahim, Sulemana Yahaya, Alhassan Fadila, et al. (2021). Removal of Iron Fillings from Corn Flour: Recipe for Sustainable Development. International Journal of Agricultural Economics, 6(5), 227-243. https://doi.org/10.11648/j.ijae.20210605.14

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ACS Style

Tarlutu Ibrahim; Abdul-Mumin Abdulai; Abdul-Rauf Ibrahim; Sulemana Yahaya; Alhassan Fadila, et al. Removal of Iron Fillings from Corn Flour: Recipe for Sustainable Development. Int. J. Agric. Econ. 2021, 6(5), 227-243. doi: 10.11648/j.ijae.20210605.14

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AMA Style

Tarlutu Ibrahim, Abdul-Mumin Abdulai, Abdul-Rauf Ibrahim, Sulemana Yahaya, Alhassan Fadila, et al. Removal of Iron Fillings from Corn Flour: Recipe for Sustainable Development. Int J Agric Econ. 2021;6(5):227-243. doi: 10.11648/j.ijae.20210605.14

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@article{10.11648/j.ijae.20210605.14,
  author = {Tarlutu Ibrahim and Abdul-Mumin Abdulai and Abdul-Rauf Ibrahim and Sulemana Yahaya and Alhassan Fadila and Alhassan Yakubu},
  title = {Removal of Iron Fillings from Corn Flour: Recipe for Sustainable Development},
  journal = {International Journal of Agricultural Economics},
  volume = {6},
  number = {5},
  pages = {227-243},
  doi = {10.11648/j.ijae.20210605.14},
  url = {https://doi.org/10.11648/j.ijae.20210605.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijae.20210605.14},
  abstract = {We investigated the accumulation of iron fillings in corn flour in the Tamale Metropolis using a permanent magnet. We also assessed the metal accumulation in food delicacies and the possible metal concentration in consumers. We then categorised the food vendors in the Metropolis into domestic, ‘low class’ and ‘high class’ commercial vendors. The results revealed that corn flour milled with new pair of plates is likely to contain 1.5 folds Fe than flour milled with old pair of plates. Furthermore, wet milling is the safer choice for producing corn flour than dry milling due to its low metal concentration (mg/g). Nonetheless, there was no trace of Fe in the porridge samples from the commercial vendors yet the samples from households had the largest metal accumulation and metal concentration. This indicates that consuming koko prepared at home will lead to more (≈ 1.20mg/g) metal concentration in the body. Incidentally, there was no metal accumulation and no metal concentration from any of the ‘high class’ commercial TZ vendors due to sieving, demonstrating that they offer the best choice for TZ consumption. Even so, the worse choice for TZ consumption came from the ‘low class’ commercial TZ vendors due to lack of sieving. As such, the worst meal preference is to eat 3-square (breakfast, lunch and supper) meals of banku prepared at home. Yet, the best meal preferences are: either eat 3-square meals of TZ from ‘high class’ commercial TZ vendors; or take 3-square meals of porridge (koko) from ‘high class’ commercial porridge vendors; or eat 3-square meals combination of TZ and porridge (Koko) from the ‘high class’ commercial vendors. Results of the study will influence responsible ‘consumption and production’ of food (a Sustainable Development Goal; SDG 12) in order to erase hunger (SDG 2). It will also trigger healthier eating habits (meal preferences) to boost and sustain the health and well-being of individuals (SDG 3).},
 year = {2021}
}

Copy | Download

TY  - JOUR
T1  - Removal of Iron Fillings from Corn Flour: Recipe for Sustainable Development
AU  - Tarlutu Ibrahim
AU  - Abdul-Mumin Abdulai
AU  - Abdul-Rauf Ibrahim
AU  - Sulemana Yahaya
AU  - Alhassan Fadila
AU  - Alhassan Yakubu
Y1  - 2021/10/30
PY  - 2021
N1  - https://doi.org/10.11648/j.ijae.20210605.14
DO  - 10.11648/j.ijae.20210605.14
T2  - International Journal of Agricultural Economics
JF  - International Journal of Agricultural Economics
JO  - International Journal of Agricultural Economics
SP  - 227
EP  - 243
PB  - Science Publishing Group
SN  - 2575-3843
UR  - https://doi.org/10.11648/j.ijae.20210605.14
AB  - We investigated the accumulation of iron fillings in corn flour in the Tamale Metropolis using a permanent magnet. We also assessed the metal accumulation in food delicacies and the possible metal concentration in consumers. We then categorised the food vendors in the Metropolis into domestic, ‘low class’ and ‘high class’ commercial vendors. The results revealed that corn flour milled with new pair of plates is likely to contain 1.5 folds Fe than flour milled with old pair of plates. Furthermore, wet milling is the safer choice for producing corn flour than dry milling due to its low metal concentration (mg/g). Nonetheless, there was no trace of Fe in the porridge samples from the commercial vendors yet the samples from households had the largest metal accumulation and metal concentration. This indicates that consuming koko prepared at home will lead to more (≈ 1.20mg/g) metal concentration in the body. Incidentally, there was no metal accumulation and no metal concentration from any of the ‘high class’ commercial TZ vendors due to sieving, demonstrating that they offer the best choice for TZ consumption. Even so, the worse choice for TZ consumption came from the ‘low class’ commercial TZ vendors due to lack of sieving. As such, the worst meal preference is to eat 3-square (breakfast, lunch and supper) meals of banku prepared at home. Yet, the best meal preferences are: either eat 3-square meals of TZ from ‘high class’ commercial TZ vendors; or take 3-square meals of porridge (koko) from ‘high class’ commercial porridge vendors; or eat 3-square meals combination of TZ and porridge (Koko) from the ‘high class’ commercial vendors. Results of the study will influence responsible ‘consumption and production’ of food (a Sustainable Development Goal; SDG 12) in order to erase hunger (SDG 2). It will also trigger healthier eating habits (meal preferences) to boost and sustain the health and well-being of individuals (SDG 3).
VL  - 6
IS  - 5
ER  -

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