Experimental Authentication of Common Nigerian Consumer Food Products Reveals Absence of Food Fraud in Branded Products

D.O. Apeh¹ , A. Negedu² , V.O. Onoja³ , M. Ogala⁴

Section:Research Paper, Product Type: Journal-Paper
Vol.8 , Issue.5 , pp.19-22, Oct-2021

Online published on Oct 31, 2021

Copyright © D.O. Apeh, A. Negedu, V.O. Onoja, M. Ogala . This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
 

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Abstract :
Food adulteration is the act of addition or removal of valuable food components or substitution of these valuable ingredients with relatively cheaper substances for unfair economic gain. Adulterated foods affect consumers in different ways, such as lack of the expected food nutrients, being unsafe and it constitutes economic loss to the consumers. Several foods are susceptible to adulteration in Nigeria and the world at large, including milk, meat, wheat flour, honey, butter, juices, and sugar. In this study, chemical methods were used to determine the presence of adulterants in wheat flour (Honey Well brand), condensed milk (unbranded) and butter (Simas brand) consumed in Nigeria. The tests assayed for the presence of starch in milk, sand/ dirt, barn and chalk powder in wheat flour, and potato in butter. The results showed that none of the branded products were adulterated, but condensed milk (unbranded) showed the presence of starch. This is an indication that enforcement of compliance by the National Agency for Food Drug Administration and Control (NAFDAC) in the food industries is impactful, and also there is corresponding compliance.

Key-Words / Index Term :
Adulteration, Fraud, Condensed Milk, Wheat flour, Butter

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