SVM ARTS SCIENCE AND COMMERCE COLLEGE ILKAL

S.V.M.V.V Sangha’s

Dept of Chemistry S.V.M Arts, Science and Commerce College

Ilkal-587125
A PROJECT REPORT ON

“Food Adulteration in some food stuffs”.

Submitted for the partial fulfilment of the requirements for the

award of degree of
Bachelor of Science
Submitted by
Mr. Suman Tatti(S1729397)
Mr. Arun Dani(S1729224)
Mr. Umesh Hosakoti(S1729406)

B.Sc 6th Semester

Under the guidance of
Ms.SARASWATI
Assistant.Professor
Department of Chemistry S.V.M Arts, Science and Commerce
College Ilkal-587125
2019-2020

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Declaration

I here by declare that the Project report entitled“Food adulterents in some

food stuffs’’,submitted to Rani Channamma University for the Degree of
Bachelor of Science is my original work done under the guidance and
supervision of Ms.Saraswati Assistant Professor, Dept of
Chemistry,S.V.M.Arts,Science and commerce College Ilkal-587125.

Place:Ilkal (..........)
Date: / /2020

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Acknowledgement

With great I take this opportunity to express my deep sense of gratitude and
heart-felt thanks to several individuals from whom I received impetus
motivation and invaluable help during the course of my project work.
I do express my deep debt of gratitude to my revered guide, Ms Saraswati
Asst.Professor, Dept.of chemistry, S.VM Arts,Science and Commerce College
Ilkal for his able guidance,patience, keen interest and constant
encouragement throughout the program of my project work. I express sincere
thanks to Dr.Shridhar A.H,Dr.Prashant S.A, Mr. Vijay Tumbad, and
Mr.Jayavardhan.R.Dhotre for their cooperation during the study period.
My thanks to Also I do express my bundless thanks to all lectures and non-
teaching staff of Dept.of Chemistry,for their help in completition of my project
work. Thanks to all my friends who directly or indirectly helped me during the
course study.
Above all words are fail without express my whole-hearted thanks to my family
members,for their help throughout my career.
Lastly I thank Dr,P.S Kandagal HOD Dept.of Chemistry and Principal S.V.M
Arts,Science and Commerce College Ilkal for providing all fascilities in
completions of my course of my study report.

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Dedicated to my

beloved Parents
And teachers

CONTENTS:-

 Objective

1.Introduction

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 Definition of food adulteration

 Affects or causes of adulterants

 List of commonly used food adulterents.

2.Detection of adulterants in some food stuffs.

 Metanil yellow in jaggery.

 Lead chromate in turmeric.

 List of food adulterents banned by WHO.

 Preventions

 Conclusion

OBJECTIVE:- The objective of this project is to be detect different food stuffs in food.

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FOOD ADULTERATION:-
INTRODUCTION:-
FOOD ADULTERATION:-

Food adulteration is the act of intentionally debasing the quality offood  offered for
sale either by the admixture or substitution of inferior substances or by the removal
of some valuable ingredient.
Food Adulteration can be defined as the practice of adulterating food or
contamination of food materials by adding few substances which are collectively
called the adulterants.

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Adulterants are the substance or poor quality products added to food items for
economic and technical benefits. Addition of these adulterants reduces the value
of nutrients in food and also contaminates the food, which is not fit for consumption.
These adulterants can be available in all food products which we consume daily,
including dairy products, cereals, pulses, grains, meat, vegetables, fruits, oils,
beverages etc.
Food is essential for sustenance of life. We all eat food and gain energy for different
metabolic activities. All living organisms need food for growth, work, repair, and
maintaining life processes.
There are different types of food available today in the market, and on a daily basis,
we all depend on various food sources, including vegetables, fruits, cereals, pulses,
legumes, etc.As we buy fresh veggies and other groceries, we might have come
across the small pebbles in cereals and grains, darkly stainedvegetables.

THEORY:-

The increasing number of food producers and the outstanding amount of import
foodstuffs enables the producers to mislead and cheat consumers. To differentiate
those who take advantage of legal rules from the ones who commit food adulteration
is very difficult. The consciousness of consumers would be crucial. Ignorance and
unfair market behavior may endanger consumer health and misleading can lead to
poisoning. So we need simple screening tests for their detection. In the past few
decades, adulteration of food has become one of the serious problems.
Consumption of adulterated food causes serious diseases like cancer, diarrhoea,
asthma, ulcers, etc. Majority of fats, oils and butter are paraffin wax, castor oil and
hydrocarbons. Red chilli powder is mixed with brick powder and pepper is mixed with
dried papaya seeds. These adulterants can be easily identified by simple chemical
tests. Several agencies have been set up by the Government of India to remove
adulterants from food stuffs. AGMARK - acronym for agricultural marketing....this
organization certifies food products for their quality. Its objective is to promote the
Grading and Standardization of agricultural and allied commodities .

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AFFECTS OR CAUSES OF FOOD ADULTERATION:-

Adulteration is an illegal practice of adding raw and other cheaper ingredients to the
excellent quality products to increase the quantity. Having this adulterated food is
highly toxic and leads to several health issues, including certain nutrition deficiency
diseases, kidney disorders, and failure of an individual’s organ systems, including
heart, kidney, and liver.
Leads to various diseases: Due to the consumption of adulterated food, we can get
various chronic diseases like Liver Disorder, Diarrhoea, Stomach Disorder, Lahyrism
Cancer, Vomiting, Dysentery, Cancer, Joint Pain, Heart Diseases, Food Poisoning
etc.
Increases the impurity in food: Food adulteration increases the impurity in the foods
items thus making it imperfect to consume. Consumption of adulterated food for long
will have both short term and long term impact on our health. Why do we have to buy
impure and poor quality stuff by paying our hard earned money? Impure food is
unsafe to consume so it is better to produce stuff as far as possible or to get stuff
from organic centers or directly from the farmers.

Lack of nutritional value: Adulterated food is of low quality and has no or very less
nutritional values. Also, certain adulterated food has a different taste too. By
purchasing and consuming adulterated food, we are compromising on our health and
taste. To stay away from these and to have nutritional food for your family, we need

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to start working. Create a small vegetable garden on your balcony or terrace, so that
you can have some fresh products.

Leads to various diseases: Due to the consumption of adulterated food, we can get

various chronic diseases like Liver Disorder, Diarrhoea, Stomach Disorder,
LahyrismCancer, Vomiting, Dysentery, Cancer, Joint Pain, Heart Diseases, Food
Poisoning etc. The minerals, chemicals, and poor quality substances added to the food are
responsible for these health conditions which we might have to undergo in future. Some
adulterated foods can even lead to abortion or a brain damage. Young children consuming
adulterated food for long will have issues in conceiving.

LIST OF COMMONLY USED FOOD ADULTERENTS:-

(1)Jaggery -Metalin Yellow.

(2) Milk - Water(3) Ghee - Vanaspathi

(4) Ice Cream - Washing Powder

(5) Chili Powder - Brick Powder

(6) Coffee - Tamarind/Date Seed

(7) Honey - Molasses Sugar

(8) Sugar – Chalk powder

(9) Turmeric –Lead chromate

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LABORATORY VERIFICATION OF SOME FOOD:-

1.Food:- Jaggery

TEST OBSERVATIONS INFERENCE

Take ¼ of a teaspoon of the A Pink colouration is formed. Sample is Present.(Metanil

jaggery in a test tube. Add yellow)
3ml of alcohol and shake the
tube vigorously to mixup the
content.Pour 10 drops of
hydrochloric acid in it.

2.Food:- Turmeric

TEST OBSERVATIONS INFERENCE

Mix a teaspoon of turmeric Immediately it Sample is Present.(Lead

powder with water. will leak streaks chromate)
of water-
soluble colour.

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Food Adulterants Banned by World Health Organisation:-

1.Metanil Yellow.
2.Melanin.
3.a ban on chips, wafers, biscuits, namkeen, candy, chewing gum, ice-cream,
chocolates, noodles, carbonated drinks, fruit beverages, cakes among other non-
essential food items that are sold in non-biodegradable packs.
4.oxytocin sachharin.
5.wax.
6.calcium carbide
7.copper sulphate

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PREVENTIONS:-

According to the National Health Service and Food Research Institute, several food
products have been adulterated to increase the quantity and make more profit. This
practice of adding adulterants to food products are quite common in all in developing
countries and other backward countries.
Every year, the 7th of April is celebrated as the World Health Day globally and as per
the reports, WHO is aimed to bring a general awareness about the adulterations of
food products, motivate and inspire everybody to have a healthy, balanced diet.Here
are certain safety tips to avoid Adulteration

1. Avoid dark coloured, junk and other processed foods.

2. Make sure to clean and store all the grains, pulses and other food products.
3. Wash fruits and vegetables thoroughly in running water before it is used.
4. Check the seal is valid or not, before buying the food products like milk, oil,
and other pouches.
5. Always make sure to check and buy products having an FSSAI-validated
label, along with the license number, list of ingredients, manufactured date,
and its expiration.

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CONCLUSION:-

Selection of wholesome and non-adulterated food is essential for daily life to make sure that
such foods do not cause any health hazard. It is not possible to ensure wholesome food only
on visual examination when the toxic contaminants are present in ppm level. However,
visual examination of the food before purchase makes sure to ensure absence of insects,
visual fungus, foreign matters, etc. Therefore, due care taken by the consumer at the time of
purchase of food after thoroughly examining can be of great help. Secondly, label
declaration on packed food is very important for knowing the ingredients and nutritional
value. It also helps in checking the freshness of the food and the period of best before use.
The consumer should avoid taking food from an unhygienic place and food being prepared
under unhygienic conditions. Such types of food may cause various diseases. Consumption
of cut fruits being sold in unhygienic conditions should be avoided. It is always better to buy
certified food from reputed shop.

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REFERENCE:-

 https://www.slideshare.net
 https://www.icbse.com

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Thank You

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