ASSESSMENT OF SOME HEAVY METALS IN COMMONLY CONSUMED

BEVERAGES (CHIDEDE AND MALAMBE JUICES) SOLD AT BUNDA COLLEGE.

CONCEPT NOTE

Presented to the Department of Food Science and Technology

TO: Dr. A. GAMA

BSc. (Food Science and technology)

FROM: WONGANI KALIWOMBOLE

REG NUMBER: 190100676

YEAR OF STUDY: 3

SEMESTER: 1
ASSESSMENT OF SOME HEAVY METALS IN COMMONLY CONSUMED
BEVERAGES (CHIDEDE JUICE AND MALAMBE JUICE) SOLD AT BUNDA
COLLEGE.

INTRODUCTION

Beverages are any potable drinks which have thirst-quenching, refreshing, stimulating and
nourishing qualities. The word beverage has been derived from Latin word “bever” which means
rest from work. Beverages are categorized into alcoholic and non-alcoholic; Wine, bear, distilled
spirit, tea, coffee, fruit juices, other drinks. An alcoholic beverages is any fermented liquor such
as wine, beer or distilled spirit that contains ethyl alcohol as an intoxicating agent (Fox and
Cameron, 1970). Chidede juice and Malambe juice are among the beverages that are mostly
consumed by many people including students especially at Bunda College. There is an increase
in the rate of Chidede and Malambe juices beverages consumption because of their important
influence on health and relatively low cost. Some of these beverages like fruit juices, have been
related with reduced risk of many types of cancer and might be protective against stroke
(Feldman, 2001). Pollution from air, soil and water contaminates our foods and beverages with
heavy metals. Many heavy metals like Zinc, Iron, and Cobalt. Etc. are essential for metabolism,
though the range between beneficial and toxic levels is usually small. Presence of some heavy
metals is of great danger, especially when present at a concentration above tolerance limit
(Aminu and Permashwal, 2018).
PROBLEM STATEMENT AND JUSTIFICATION

There is an increase in the rate of this local beverages( Malambe and Chidede juice)
consumption because of their important influence on health and relatively low cost. Production
of these drinks in most cases, lack uniformity, purification of ingredients, no specific source of
water, or packaging material, so heavy metals from water, soil or air can contaminate them.
Heavy metals can serve as a source of impurities in the finished products, leading to hazardous
effect on health and wellbeing of consumers.

Knowledge of heavy metals concentration in these drinks is paramount for calculating the dietary
intake of essential metals and evaluation of human exposure to toxic metals. This is important
because, excessive intake of heavy metals can lead to several diseases such as organ failure,
cancers and retardation of mental development in children. Not only that, the information to be
generated can help the manufacturers to modifies there manufacturing methods and improve on
their products so that they should not endanger the life of every potential consumers. In addition,
the data will also stimulate the bodies such as MBS that are mandated on food regulations
establish an intensive researches on many fruit juices that are on Malawian markets after Malawi
got involved in covid-19 pandemic to ensure safety of these juices

RESEARCH OBJECTIVES

MAIN OBJECTIVE

 To determine concentration of some heavy metals (Pb, Hg and Cd) in the most
commonly consumed beverages (Chidede and Malambe juice) sold at Bunda College.

SPECIFIC OBJECTIVES

• To determine the concentration of heavy metals (Pb, Hg and Cd) in Chidede and
Malambe juice.

• To compare the obtained result with maximum admissible limit by regulatory bodies

RESEARCH QUESTIONS

The research will answer the following questions:

a. What is the concentration of heavy metals (Pb, Hg and Cd ) in Chidede and Malambe
juices?
b. Which of the drink have high concentration of heavy metals than the other?

REFERENCES

• Aminu I. M., and Parmeshwal L. (2018) Analysis of Heavy Metals And Minerals In Fruit
Juices By Inductively Coupled Plasma Mass Spectrometry Coupled With Atomic
Absorption Spectroscopy. International Journal of Recent Scientific Research 9:3: 25509-
25511.

• Feldman, E.B. (2001) Fruits and vegetables and the risk of stroke. Nutr Rev, 59: 24-7.

• Fox,B.A and cameron,A.G.1970.food science- A chemical approach. The English

university press ltd London.