Retention Of Hydrocarbons And Surfactants In Fermented Wet Fufu Mash From Local Markets In Abia State:- Eze, Patience O

ABSTRACT

 Six fermented wet fiufu mash samples were bought from six local markets in Ahia State. They were subjected to surfactant analysis, total hydrocarbon test analysis, total starch, resistant starch, and non-resistant starch analysis. Chemical analysis (amylose, amylopectin, and free sugar) was also done on the wet fufu mash samples. The cationic, anionic, and total hydrocarbon levels of the wet fiufu mashes ranged from 0.03 to 0.15 mg/l, 0.02 to 0.14 mg/l, and 0.17 to 0.20 mg/I respectively. On the other hand, the wet fufu mash samples had free sugar contents that ranged from 1.89 to 2.67 %, amylose content ranged from 29.51 to 30.12 %, and amylopectin contents ranged from 69.88 to 70.26 % respectively. Also, the wet fufu mash samples' total starch levels varied between 74.98 and 79.10 %, the resistant starch contents between 2.15 and 2.68 %, and their nonresistant starch contents between 72.64 and 76.86 %, respectively. The findings of this work revealed that the wet fiufu mash samples from local markets in Ahia state had a normal total hydrocarbon content, potentially containing polycyclic aromatic hydrocarbons (PAH), and surfactant levels that were below the permissible limit for the body of trace metals, including zinc, cadmium, lead, and chlorine salts. This level of PAH, when ingested regularly, could be harmful to one's health over time and cause serious damage to the body's organs. The use of fermentation aids during food pr 3aration may be the cause for this. Also, there is a good quantity of total and resistant ste.rch in the wet fufu mash samples, which is advantageous for diabetic patients.