Comparative Mineral Profiles and Yields of Food Grade Ash from Cow, Goat and Pig Femur Bones

Okwunodulu Nwazulu Innocent; Omaka; Malachy; Linus-Chibuezeh Adindu; Okwunodulu Uchechukwu Felicia

doi:doi:10.11648/j.ijfsb.20210604.13

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Comparative Mineral Profiles and Yields of Food Grade Ash from Cow, Goat and Pig Femur Bones

Okwunodulu Nwazulu Innocent, Omaka, Malachy, Linus-Chibuezeh Adindu, Okwunodulu Uchechukwu Felicia

Published in International Journal of Food Science and Biotechnology (Volume 6, Issue 4)

Received: 16 November 2020 Accepted: 30 November 2020 Published: 5 November 2021

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Abstract

Bones are by-products of abattoir and home consumption of carcases which constitute environmental pollution that attracts houseflies and birds especially vultures in large numbers. Bone dumping is of public health concern because of the health implications but can be harnessed into food grade ash for food fortification because of their high mineral content. This work quantified and compared the mineral content of food grade ash from cow, goat and pig femur bones for uses. The bone samples were procured, sun-dried cleaned, incinerated, dry ashed and analysed for their micro and macro mineral contents using atomic absorption spectrophotometer (AAS) method. The results showed that the femur bones of cow yielded 38.02% raw ash and 10.60% dry ash, goat yielded 40.57% raw ash and 5.86% dry ash while pig yielded 35.60% raw ash and 8.99% dry ash. Results of macro minerals revealed that calcium content range of 610.63-723.16 mg/100g, sodium 2.15-4.07mg/100g, magnesium 7.18-11.23mg/100g, phosphorus 93.11-280.62 mg/100g, while potassium ranged from 2.26 to 3.47 mg/100g. Micro mineral composition showed that copper ranged from 0.001-0.004 mg/kg, iron from 0.022 -1.93 mg/kg, zinc from 0.016-0.144 mg/kg, manganese from 0.007-0.108 mg/kg and sulphur from0.078-0.311 mg/kg. All the none essential heavy metals (toxic minerals) content of the femur bone samples were lower than and recommended safe limit for human consumption and therefore safe. Cow femur bone had the best mineral composition followed by goat and pig femur bones.

Published in	International Journal of Food Science and Biotechnology (Volume 6, Issue 4)
DOI	10.11648/j.ijfsb.20210604.13
Page(s)	107-114
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

Cow, Goat and Pig Femur Bones, Raw and Dry Ash, Mineral Contents

References

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APA Style

Okwunodulu Nwazulu Innocent, Omaka, Malachy, Linus-Chibuezeh Adindu, Okwunodulu Uchechukwu Felicia. (2021). Comparative Mineral Profiles and Yields of Food Grade Ash from Cow, Goat and Pig Femur Bones. International Journal of Food Science and Biotechnology, 6(4), 107-114. https://doi.org/10.11648/j.ijfsb.20210604.13

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ACS Style

Okwunodulu Nwazulu Innocent; Omaka; Malachy; Linus-Chibuezeh Adindu; Okwunodulu Uchechukwu Felicia. Comparative Mineral Profiles and Yields of Food Grade Ash from Cow, Goat and Pig Femur Bones. Int. J. Food Sci. Biotechnol. 2021, 6(4), 107-114. doi: 10.11648/j.ijfsb.20210604.13

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AMA Style

Okwunodulu Nwazulu Innocent, Omaka, Malachy, Linus-Chibuezeh Adindu, Okwunodulu Uchechukwu Felicia. Comparative Mineral Profiles and Yields of Food Grade Ash from Cow, Goat and Pig Femur Bones. Int J Food Sci Biotechnol. 2021;6(4):107-114. doi: 10.11648/j.ijfsb.20210604.13

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@article{10.11648/j.ijfsb.20210604.13,
  author = {Okwunodulu Nwazulu Innocent and Omaka and Malachy and Linus-Chibuezeh Adindu and Okwunodulu Uchechukwu Felicia},
  title = {Comparative Mineral Profiles and Yields of Food Grade Ash from Cow, Goat and Pig Femur Bones},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {6},
  number = {4},
  pages = {107-114},
  doi = {10.11648/j.ijfsb.20210604.13},
  url = {https://doi.org/10.11648/j.ijfsb.20210604.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20210604.13},
  abstract = {Bones are by-products of abattoir and home consumption of carcases which constitute environmental pollution that attracts houseflies and birds especially vultures in large numbers. Bone dumping is of public health concern because of the health implications but can be harnessed into food grade ash for food fortification because of their high mineral content. This work quantified and compared the mineral content of food grade ash from cow, goat and pig femur bones for uses. The bone samples were procured, sun-dried cleaned, incinerated, dry ashed and analysed for their micro and macro mineral contents using atomic absorption spectrophotometer (AAS) method. The results showed that the femur bones of cow yielded 38.02% raw ash and 10.60% dry ash, goat yielded 40.57% raw ash and 5.86% dry ash while pig yielded 35.60% raw ash and 8.99% dry ash. Results of macro minerals revealed that calcium content range of 610.63-723.16 mg/100g, sodium 2.15-4.07mg/100g, magnesium 7.18-11.23mg/100g, phosphorus 93.11-280.62 mg/100g, while potassium ranged from 2.26 to 3.47 mg/100g. Micro mineral composition showed that copper ranged from 0.001-0.004 mg/kg, iron from 0.022 -1.93 mg/kg, zinc from 0.016-0.144 mg/kg, manganese from 0.007-0.108 mg/kg and sulphur from0.078-0.311 mg/kg. All the none essential heavy metals (toxic minerals) content of the femur bone samples were lower than and recommended safe limit for human consumption and therefore safe. Cow femur bone had the best mineral composition followed by goat and pig femur bones.},
 year = {2021}
}

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TY  - JOUR
T1  - Comparative Mineral Profiles and Yields of Food Grade Ash from Cow, Goat and Pig Femur Bones
AU  - Okwunodulu Nwazulu Innocent
AU  - Omaka
AU  - Malachy
AU  - Linus-Chibuezeh Adindu
AU  - Okwunodulu Uchechukwu Felicia
Y1  - 2021/11/05
PY  - 2021
N1  - https://doi.org/10.11648/j.ijfsb.20210604.13
DO  - 10.11648/j.ijfsb.20210604.13
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 107
EP  - 114
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20210604.13
AB  - Bones are by-products of abattoir and home consumption of carcases which constitute environmental pollution that attracts houseflies and birds especially vultures in large numbers. Bone dumping is of public health concern because of the health implications but can be harnessed into food grade ash for food fortification because of their high mineral content. This work quantified and compared the mineral content of food grade ash from cow, goat and pig femur bones for uses. The bone samples were procured, sun-dried cleaned, incinerated, dry ashed and analysed for their micro and macro mineral contents using atomic absorption spectrophotometer (AAS) method. The results showed that the femur bones of cow yielded 38.02% raw ash and 10.60% dry ash, goat yielded 40.57% raw ash and 5.86% dry ash while pig yielded 35.60% raw ash and 8.99% dry ash. Results of macro minerals revealed that calcium content range of 610.63-723.16 mg/100g, sodium 2.15-4.07mg/100g, magnesium 7.18-11.23mg/100g, phosphorus 93.11-280.62 mg/100g, while potassium ranged from 2.26 to 3.47 mg/100g. Micro mineral composition showed that copper ranged from 0.001-0.004 mg/kg, iron from 0.022 -1.93 mg/kg, zinc from 0.016-0.144 mg/kg, manganese from 0.007-0.108 mg/kg and sulphur from0.078-0.311 mg/kg. All the none essential heavy metals (toxic minerals) content of the femur bone samples were lower than and recommended safe limit for human consumption and therefore safe. Cow femur bone had the best mineral composition followed by goat and pig femur bones.
VL  - 6
IS  - 4
ER  -

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Author Information

Okwunodulu Nwazulu Innocent

Department of Food Science and Technology, College of Applied Food Science and Tourism, Michael Okpara University of Agriculture, Umudike, Nigeria
Omaka
Malachy
Linus-Chibuezeh Adindu

Department of Food Science and Technology, College of Applied Food Science and Tourism, Michael Okpara University of Agriculture, Umudike, Nigeria
Okwunodulu Uchechukwu Felicia

Department of Chemistry, College of Natural Sciences, Michael Okpara University of Agriculture, Umudike, Nigeria

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APA Style

Okwunodulu Nwazulu Innocent, Omaka, Malachy, Linus-Chibuezeh Adindu, Okwunodulu Uchechukwu Felicia. (2021). Comparative Mineral Profiles and Yields of Food Grade Ash from Cow, Goat and Pig Femur Bones. International Journal of Food Science and Biotechnology, 6(4), 107-114. https://doi.org/10.11648/j.ijfsb.20210604.13

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ACS Style

Okwunodulu Nwazulu Innocent; Omaka; Malachy; Linus-Chibuezeh Adindu; Okwunodulu Uchechukwu Felicia. Comparative Mineral Profiles and Yields of Food Grade Ash from Cow, Goat and Pig Femur Bones. Int. J. Food Sci. Biotechnol. 2021, 6(4), 107-114. doi: 10.11648/j.ijfsb.20210604.13

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AMA Style

Okwunodulu Nwazulu Innocent, Omaka, Malachy, Linus-Chibuezeh Adindu, Okwunodulu Uchechukwu Felicia. Comparative Mineral Profiles and Yields of Food Grade Ash from Cow, Goat and Pig Femur Bones. Int J Food Sci Biotechnol. 2021;6(4):107-114. doi: 10.11648/j.ijfsb.20210604.13

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@article{10.11648/j.ijfsb.20210604.13,
  author = {Okwunodulu Nwazulu Innocent and Omaka and Malachy and Linus-Chibuezeh Adindu and Okwunodulu Uchechukwu Felicia},
  title = {Comparative Mineral Profiles and Yields of Food Grade Ash from Cow, Goat and Pig Femur Bones},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {6},
  number = {4},
  pages = {107-114},
  doi = {10.11648/j.ijfsb.20210604.13},
  url = {https://doi.org/10.11648/j.ijfsb.20210604.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20210604.13},
  abstract = {Bones are by-products of abattoir and home consumption of carcases which constitute environmental pollution that attracts houseflies and birds especially vultures in large numbers. Bone dumping is of public health concern because of the health implications but can be harnessed into food grade ash for food fortification because of their high mineral content. This work quantified and compared the mineral content of food grade ash from cow, goat and pig femur bones for uses. The bone samples were procured, sun-dried cleaned, incinerated, dry ashed and analysed for their micro and macro mineral contents using atomic absorption spectrophotometer (AAS) method. The results showed that the femur bones of cow yielded 38.02% raw ash and 10.60% dry ash, goat yielded 40.57% raw ash and 5.86% dry ash while pig yielded 35.60% raw ash and 8.99% dry ash. Results of macro minerals revealed that calcium content range of 610.63-723.16 mg/100g, sodium 2.15-4.07mg/100g, magnesium 7.18-11.23mg/100g, phosphorus 93.11-280.62 mg/100g, while potassium ranged from 2.26 to 3.47 mg/100g. Micro mineral composition showed that copper ranged from 0.001-0.004 mg/kg, iron from 0.022 -1.93 mg/kg, zinc from 0.016-0.144 mg/kg, manganese from 0.007-0.108 mg/kg and sulphur from0.078-0.311 mg/kg. All the none essential heavy metals (toxic minerals) content of the femur bone samples were lower than and recommended safe limit for human consumption and therefore safe. Cow femur bone had the best mineral composition followed by goat and pig femur bones.},
 year = {2021}
}

Copy | Download

TY  - JOUR
T1  - Comparative Mineral Profiles and Yields of Food Grade Ash from Cow, Goat and Pig Femur Bones
AU  - Okwunodulu Nwazulu Innocent
AU  - Omaka
AU  - Malachy
AU  - Linus-Chibuezeh Adindu
AU  - Okwunodulu Uchechukwu Felicia
Y1  - 2021/11/05
PY  - 2021
N1  - https://doi.org/10.11648/j.ijfsb.20210604.13
DO  - 10.11648/j.ijfsb.20210604.13
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 107
EP  - 114
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20210604.13
AB  - Bones are by-products of abattoir and home consumption of carcases which constitute environmental pollution that attracts houseflies and birds especially vultures in large numbers. Bone dumping is of public health concern because of the health implications but can be harnessed into food grade ash for food fortification because of their high mineral content. This work quantified and compared the mineral content of food grade ash from cow, goat and pig femur bones for uses. The bone samples were procured, sun-dried cleaned, incinerated, dry ashed and analysed for their micro and macro mineral contents using atomic absorption spectrophotometer (AAS) method. The results showed that the femur bones of cow yielded 38.02% raw ash and 10.60% dry ash, goat yielded 40.57% raw ash and 5.86% dry ash while pig yielded 35.60% raw ash and 8.99% dry ash. Results of macro minerals revealed that calcium content range of 610.63-723.16 mg/100g, sodium 2.15-4.07mg/100g, magnesium 7.18-11.23mg/100g, phosphorus 93.11-280.62 mg/100g, while potassium ranged from 2.26 to 3.47 mg/100g. Micro mineral composition showed that copper ranged from 0.001-0.004 mg/kg, iron from 0.022 -1.93 mg/kg, zinc from 0.016-0.144 mg/kg, manganese from 0.007-0.108 mg/kg and sulphur from0.078-0.311 mg/kg. All the none essential heavy metals (toxic minerals) content of the femur bone samples were lower than and recommended safe limit for human consumption and therefore safe. Cow femur bone had the best mineral composition followed by goat and pig femur bones.
VL  - 6
IS  - 4
ER  -

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