Evaluation of Some Imported Foods (Spices, Condiments and Snacks) In Relation to The Codex Specifications

Abstract

This study was conducted to evaluate the quality of some imported foods and food additives physiochemically in relation to the codex specifications. Eight imported food items including sauces ( tomato ketchup , HP sauce , pasta sauce , picallili sauce ) , condiments ( curry and mustard powder) , snacks ( andomi noodles and potato chips ) were subjected to the following physiochemical studies , dry matter content, food compositions , protein , fat ash and fiber contents . The anti nutritional factors studied were polyphenols including tannin and phytic acid contents . The minerals studied were phosphorous and calcium. The contaminants studied included lead, cadmium and nickel. The study revealed that the protein content of all the imported sauces were lower than that specified by codex while their fat content were in the range specified by codex . Ash content of all the imported sauces was in the range proposed by the codex standards (4% maximum). The fiber contents of sauces ranged between 1.05-2.11%. Phytic acid content of sauces ranged 0.15-0.73%. Tannins of sauces ranged 0.037- 0.348, while polyphenols of sauces ranged 0.624-0.742%. Calcium content of sauces ranged 0.624-0.742 mg/100g while phosphorus range was 0.19-0.97 mg/100g. Lead and cadmium of all the imported sauces within the range specified by codex standards. Nickel content of all sauces ranged 0.127-0.173 mg/100g .The pH of all sauces ranged 3.5-5.7 and the acidity calculated as acetic acid ranged 0.5-2.0% were in accordance with pH and acidity specified by the codex for food items . The condiments, curry and mustard powders dry matter content were 96.39 and 96.42 % respectively, the values obtained were higher than that specified by codex standards (90% maximum). The fat content were in the range specified by codex (32% maximum ) , while the protein content were 31.97-33.67% respectively .Ash content of curry powder 30.8%was higher than that proposed by Arab Industrial and Mining Development Organization(6%-12%) while the ash content of mustard powder was 4.3% within the range specified by codex standards (3.7-4.5%) .The fiber content of curry and mustard powder were 9.7 and 10.6% respectively. Phytic acid was 0.174 and 0.788% respectively. Tannin content was 0.237 and 0.34% respectively, whereas the polyphynol were 0.82 and 0.73% respectively. Calcium content was 0.82 and 0.873 mg/100g respectively, whereas the phosphorus were 0.505 and 12.9 mg/100g respectively. The contaminants of tested condiments were in the range specified by codex standards. The snacks, potato chips and andomi noodles dry matter content were 97.2 and 96.0% respectively. Fat content of potato chips and andomi noodles were 9.54%and 7.15 % respectively which were in the range that proposed by codex standards. Ash content of potato chips and andomi noodles were 4.54 and 1.0% respectively while the crude fiber content were 5.43and 2.01% respectively. Phytic acid of the tested snacks was 0.323,0.492% respectively. The tannin content was 0.269-0.239% respectively, whereas the polyphenol were 0.873- 0.364% respectively. The calcium content were o.873-0.364mg/100g respectively, whereas the phosphorus contents were 4.273and 0.397mg/100g respectively. The contaminants of tested snacks were in the range specified by codex. The colours of tested samples were natural colours permitted by the codex .