ASSESSMENT OF SAFETY LEVELS OF SOME HEAVY METALS IN SAMPLES OF

YOUGHURT SOLD IN WUDIL KANO STATE, NIGERIA.

BY

GAIUS PRISCILLA

UG16/CHEM/1039

A PROJECT REPORT SUBMITTED TO THE DEPARTMENT OF CHEMISTRY,

KANO UNIVERSITY OF SCIENCE AND TECHNOLOGY WUDIL,

IN PARTIAL FULFILLMENT OF THE REQUIREMENT FOR AWARD OF

BACHELOR OF SCIENCE DEGREE IN CHEMISTRY.

JANUARY, 2022
 DECLERATION

I hereby declare that this project was done by me PRISCILLA GAIUS, Registration Number,

UG16/CHEM/1039 and has not been presented elsewhere for the award of a degree or

certificate.”

_____________________ _________________
Priscilla Gaius Signature & Date

ii
 CERTICATION

This Is To Certify That The Research Work And Subsequent Preparation Of This Report

Assessment Of Safety Levels Of Some Heavy Metals In Samples Of Yoghurt Sold In Wudil

Kano State, Nigeria Was Carried Out Under My Supervision

Dr. Ibrahim Isah Fagge …….……………………

Supervisor Signature & Date

Dr.Abubakar Hamisu ……………………………

Internal examiner Signature & Date

Dr. Ibrahim Isah Fagge …………………………

Head of department Signature & Date

iii
 ACKNOWLEDGEMENTS

This research work would have been impossible without the intellectual and moral

contributions of some persons. It is in recognition of this fact that I want to express my gratitude

to some of them. My appreciation goes to God Almighty for giving me the grace to undertake

this research work.

Special appreciation to my supervisor, Dr. Ibrahim Isah Fagge, for the time and pains he

took in reading, correcting and guiding this work to completion, despite his tight schedules. Your

criticisms and comments greatly enriched this work; in fact, I am short of words to appreciate

your immense sacrifice.

The fountain of knowledge and embodiment of wisdom who inspired, strengthened, and

encouraged me to embark and complete this programme. My profound gratitude goes to my

parents Mr./Mrs. Gaius Yagat for their financial support and prayers, also to my Siblings, my

school Mother (Patience Daniel)for the love and financial support she show to me during this

research work may God almighty bless u, my friends and course mates for their support

academically and morally toward the success of this research work. I am so grateful,may God

almighty bless u all.

iv
 DEDICATION

I dedicate this work to God Almighty the giver of life for making this research work successful

and to parents for their Love, Support, Prayers, Encouragement and understanding.

v
 TABLE OF CONTENTS

DECLERATION.............................................................................................................................ii
CERTIFICATION..........................................................................................................................iii
ACKNOWLEDGEMENTS............................................................................................................iv
DEDICATION.................................................................................................................................v
ABSTRACT.................................................................................................................................viii
CHAPTER ONE..............................................................................................................................1
1.0 INTRODUCTION.....................................................................................................................1
1.1 Background of the Study...........................................................................................................1
1.2 Dairy product.............................................................................................................................1
1.3 Heavy metals.............................................................................................................................2
1.4 Nutritional value........................................................................................................................2
1.5 Health effects.............................................................................................................................4
1.6 Research problem......................................................................................................................4
1.7 Justification................................................................................................................................4
1.8 Aim and Objectives...................................................................................................................5
1.9 Literature Review......................................................................................................................6
1.10 Toxic heavy metal....................................................................................................................6
1.11 Occurrence of Cadmium and its Effects..................................................................................7
1.12 Occurence, Exposure of Lead and its Effect...........................................................................8
1.13 Occurence, Exposure of Zinc and its Effects...........................................................................9
1.14 Occurence, Exposure of Chromium and its Effect................................................................10
CHAPTER TWO...........................................................................................................................11
2.0 MATERIALS AND METHODS............................................................................................11
2.1 Reagent....................................................................................................................................11
2.2 Control of Glass Wares............................................................................................................12
2.3 Sample Collection....................................................................................................................12
2.4 Digestion Method....................................................................................................................12
2.5 Sample Pretreatment................................................................................................................12

vi
2.6 Sample Analysis......................................................................................................................13
CHAPTER THREE.......................................................................................................................14
3.0 RESULTS AND DISCUSSION..............................................................................................14
3.1 Results......................................................................................................................................14
3.1.1 Cadmium (Cd)......................................................................................................................14
3.1.2 Chromium (Cr).....................................................................................................................14
3.1.3 Lead (Pb)..............................................................................................................................14
3.1.4 Zinc (Zn)...............................................................................................................................15
3.2 Discussion................................................................................................................................15
3.3 Conclusion...............................................................................................................................17
3.4 Recommendation.....................................................................................................................17
REFERENCES..............................................................................................................................18

vii
 ABSTRACT

Analysis on the assessment of heavy metals safety in yoghurt samples sold in wudil, kano state

of nigeria Fresh yoghurt samples were collected within Wudil in Kano Nigeria and the samples

were digested using concentrated HNO3 and H2SO4. the samples were then taken to the Lab and

four heavy metals (Cd, Cr, Pb, and Zn) were detected using AAS. Different concentrations were

obtained in different samples and of different heavy metals, the concentration were compared

with the given standard limit of the World Health Organisation (WHO), It is found that it is only

Pb concentration in all the samples that is below the standard, while the three remaining metals

(Cd, Cr, and Zn) were above the standards.

viii
 CHAPTER ONE

INTRODUCTION

1.1 BACKGROUND OF THE STUDY

Yoghurt is a diary product made by fermenting milk with a yoghurt culture.it provide protein and

calcium, and it may enhance healthy gut bacteria. The bacteria used to make yoghurt are known

as "yoghurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on

milk protein to give yogurt its texture and characteristic tang (Hoffman et al., 2004). Cow milk is

commonly available worldwide and it is used in making yoghurt. Milk from water buffalo, goats,

ewes, mares, camels, and yaks is also used to produce yoghurt where available locally. Milk used

may be homogenised or not (milk distributed in many parts of the world is homogenised) both

types may be used, with rather different results

Yoghurt is produced using a culture of Lactobacillus delbrueckii subsp bulgaricus and

Streptococcus thermophilus bacteria. In addition, other lactobacilli and bifidobacteria are also

sometimes added during or after culturing yogurt. Some countries require yoghurt to contain a

certain amount of colony-forming units of microorganisms.

The milk is first heated, usually to about 85 °C (185 °F) to denature the milk proteins so that they

set together rather than form curds. In some places, such as parts of India and Bangladesh, the

milk is boiled. After heating, the milk is allowed to cool to about 45 °C (113 °F) The bacterial

culture is mixed in, and the temperature of 45 °C is maintained for 4 to 7 hours to allow

fermentation.

1.2 DAIRY PRODUCT

Dairy product are consider to be a great source of nutrient such as protien, fat, vitamins,

minerals, and probiotic bacteria. Thus, they are included in the human diets and consume by all

1
age groups dairy products or milk products are a type of food produced from or containing the

milk of mammals, must commonly cattles or water buffaloes, goats, sheep, and camels. Dairy

product include food items such as yoghurt, cheese and butter. A facility that produces dairy

product is known as a dairy factory.(www.merriam-wwebster.com2016) .

1.3 HEAVY METALS

Heavy metals are persistent contaminants in the environment that can cause serious

environmental and health hazards (Ayar et al., 2009). They are released into the environment

from natural as well as man-made activities. Some heavy metals (such as Cu and Fe) are

essential to maintain proper metabolic activity in living organisms while others (such as Pb and

Cd) are non-essential and have no biological role (Ayar et al., 2009; Qin et al., 2009). However,

at high concentrations, they are toxic to living organisms (Li et al., 2005).

1.4 NUTRITIONAL VALUE

Yoghurt is nutritionally rich in protein, calcium, riboflavin, vitamin B6, and vitamin B12. It has

nutritional benefits beyond those of milk, namely due to its probiotics ( Elaine et al., 2015)

Lactose-intolerant individuals may tolerate yoghurt better than other dairy products due to the

conversion of lactose to sugars (glucose and galactose) and the fermentation of lactose to lactic

acid carried out by the bacteria present in the yoghurt ( Kolars et al., 1984). Yogurt contains

varying amounts of fat. For example, some cows'-milk yogurts contain no fat; others of low fat

content have 2% fat, whole-milk yogurt may have 4% fat; some yogurts sold as "Greek-style"

may have about 10% fat( Gourmet et al., 2011).

2
Table 1: Comparison of Whole Dairy Milk and Plain Yogurt from Whole Dairy Milk, One

Cup (245 g) Each

Property Milk Yogurt standards(FSA)

Energy (Cal) 146 149 149

Total Fat (g) 7.9 8.5 7.9
Cholesterol (mg) 24.4 
Sodium (mg) 98  113  105

Total Carbohydrates (g) 12.8 12 11.7

Protein (g) 7.9 9 7.7

Vitamin A (IU) 249 243 395

Vitamin C (mg) 0.0  1.2  ~

Vitamin D (IU) 96.5 ~ 124

Vitamin E (mg) 0.1  0.1  0.1

Vitamin K (μg) 0.5 0.5 0.5

Thiamine (mg) 0.1  0.1  0.1

Riboflavin (mg) 0.3  0.3  0.41

Niacin (mg) 0.3  0.2 0.3
Vitamin B6 (mg) 0.1  0.1  0.1
Folate (μg) 12.2 17.2 12.2
Vitamin B12 (μg) 1.1 0.9 1.10
Choline (mg) 34.9  1.0  34.8
Betaine (mg) 1.5  ~ 1.5
Water (g) 215 215 215
Ash (g) 1.7 1.8 1.7
Keyword; FSA: Food Standards Agency

3
The above shows a discrepancy with respect to the amount of sodium. The increase in sodium

may be explained as a result of testing the product after draining liquid whey from the yogurt

thereby increasing the percentage of sodium in the final product.

1.5 HEALTH EFFECTS

Yogurt has been claimed to have many health benefits. There is moderate-quality evidence to

support the idea that consumption of dairy products, including yogurt, may reduce the risk of

high blood pressure. However, the precise mechanism for this effect is not fully understood. (Park

et al., 2013)

1.6 RESEARCH PROBLEM

Toxic heavy metals are found naturally in the earth. They become concentrated as a result of

human caused activities and can enter plant, animal, and human tissues via inhalation, diet, and

manual handling. Then, they can bind to and interfere with the functioning of vital cellular

components. The toxic effects of heavy metals were known to the ancients, it is therefore very

vital to investigate our diets to check the little quantities of these heavy metals we consume to

avoid poisoning due to long time accumulation.

1.7 JUSTIFICATION

Heavy metals enter plant, animal and human tissues via air inhalation, diet and manual handling.

Motor vehicle emissions are a major source of airborne contaminants including arsenic,

cadmium, cobalt, nickel, lead, antimony, vanadium, zinc, platinum, palladium and rhodium.

Water sources (groundwater, lakes, streams and rivers) can be polluted by heavy metals leaching

from industrial and consumer waste; acid rain can exacerbate this process by releasing heavy

metals trapped in soils. Plants are exposed to heavy metals through the uptake of water; animals

eat these plants; ingestion of plant- and animal-based foods are the largest sources of heavy

4
metals in humans. Yoghurt is one of the most consumed dairy products in the Northern part of

Nigeria, heavy metals may be present in yoghurt in small quantities which with time may

accumulate to larger quantity in the body since the human body does not process or digest it and

may cause series of health problems, this research is aimed at analyzing the quantities of these

heavy metals in yoghurt samples and calculating the possible levels of these metals in the body

with time.

1.8 AIM AND OBJECTIVES

The aim of this study is to determine the levels of [chromium (Cr), copper (Cu), cadmium (Cd),

lead (Pb),] in ten samples of yoghurt sold in Malumfashi and its environment.

The aim would be achieved through the following set objectives;

i. Determining the levels of Cr, Cu, Cd and Pb in the brands of yoghurt sold in Malumfashi

and its environment.

ii. Comparing the levels of these metals with those of the standard organizations such as

WHO, MCLG

iii. Comparing the levels of these metals among the samples by statistical analysis using

SPSS software.

iv. Drawing a conclusion and recommendation based on the findings of the research.

1.9 LITERATURE REVIEW

The target hazard quotients for individual heavy metal form consuming individual foodstuff in

the industrial area of Huludao were all less than one, indicating that the health risk associated

with the intake of a single heavy metal through consumption of only one kind of foodstuffs (eg

vegetable) was relatively absent. However, consumption of the entire foodstuff will lead to

5
potential health risk for children and adults, since hazard indexes (HIs) for heavy metals due to

dietary intake were higher than one (Zheng et al., 2007).

According to Abdulkhaliq et al, 2012, the concentrations of Cd, Pb, Cu and Fe in milk, dairy

products and eggs consumed in the West Bank showed little variability with brand. Generally, Pb

and Cd concentrations in milk and dairy products (except white cheese) exceeded the maximum

allowed values. The elevated levels could be related to contamination during industrial

processing and environmental pollution. Powdered milk was found to be the richest in metals

while white cheese was found to be the poorest. Among the four metals studied, Fe

concentrations were always the highest and Cd concentrations were always the lowest. Hen’s

eggs were found to have obviously higher concentrations of Fe and Cu than milk or dairy

products (Abdulkhaliq et al., 2012).

1.10 TOXIC HEAVY METAL

A toxic heavy metal is any relatively dense metal or metalloid that is noted for its potential

toxicity, especially in environmental contexts (Goyal et al., 2010). The term has particular

application to cadmium, mercury, lead and arsenic (Rabone et al., 1985). Heavy metal appear in

the World Health Organisation's list of 10 chemicals of major public concern (WHO 2015).

Toxic heavy metals are found naturally in the earth, and become concentrated as a result of

artificial activities. Common sources are from mining and industrial wastes; vehicle emissions;

lead-acid batteries; fertilisers; paints; treated woods; and aging water supply infrastructure

(Harvey et al., 2015). Arsenic, cadmium and lead may be present in children's toys at levels that

exceed regulatory standards. Lead can be used in toys as a stabilizer, color enhancer, or anti-

corrosive agent. Cadmium is sometimes employed as a stabilizer, or to increase the mass and

luster of toy jewelry. Arsenic is thought to be used in connection with coloring dyes (Finch et al.,

6
2015). Toxic metals can enter plant, animal, and human tissues via inhalation, diet, and manual

handling. Then, they can bind to and interfere with the functioning of vital cellular components.

The toxic effects of arsenic, mercury, and lead were known to the ancients, but methodical

studies of the toxicity of some heavy metal. appear to date from only 1868. In humans, heavy

metal’s poisoning is generally treated by the administration of chelating agents. Some elements

regarded as heavy metals are essential, in small quantities, for human health (Harvey et al.,

2015).

1.11 OCCURRENCE OF CADMIUM AND ITS EFFECTS

Cadmium occurs naturally in ores together with zinc, lead, and copper, Compounds are used as

stabilizers in PVC products, colour pigments, several alloys and now most commonly in re-

chargeable nickel-cadmium batteries (Angela, 2000). Cadmium containing products are rarely

recycled, but frequently dumped together with house hold waste, there by contaminating the

environment. Anthropogenic sources of cadmium include industrial emissions, application of

fertilizers and sewage sludge to form land; these may lead to contamination of soil and increase

cadmium uptakes by soil and vegetables grown for human consumption (Jarup et al., 2003).

Regarding potential human exposure, food, water, and cigarette smoke will be the largest source

of cadmium for the members of the general population. Eating food or drinking water with very

high cadmium levels can severally irritate the stomach, leading to vomiting and diarrhea.

Cadmium exposure may cause kidney damages and already in recent studies. It was reported that

some cadmium exposed workers had developed Glomerular Filtration Rate (GFR) and also lead

to the weakening of bone (Stassen et al., 2005).

Recently, using a registry of patients, who had been treated for uraemia, the investigations fund a

double risk of End Stage Disease (ESRD) in person living close to (<21cm) industrial cadmium

7
emitting plants as well as in occupationally exposed workers (Jarup,2003). Long term high

cadmium exposed may cause skeletal damage, first reported from Japan, where the ouch-ouch

disease was discovered in 1950s.

The exposure was caused by cadmium-contaminated water used for irrigation of local rice fields

(Nishijo et al., 2008). However, the US department of health and human services and the US

environmental protection Agency have both determined that cadmium and cadmium compounds

may reasonably be anticipated to be carcinogens (Atasd, 2005).

1.12 OCCURENCE, EXPOSURE OF LEAD AND ITS EFFECT

As a result of human activities, such as fossil fuel burning, mining and manufacturing, lead and

lead compounds can be found in all parts of our environment. This includes air, soil and H 2O.

Lead is used in many different ways. It is used to produce batteries, ammunition, metal products

like solder and pipers, and X-ray shielding devices. Lead as a toxicologically relevant element

has been brought into the environment by men in extreme amounts, despite its low geochemical

mobility and has been distributed worldwide (Oehlenschlager, 2002).

Lead is a highly toxic metal and, as a result of related health concerns, it is use in several

products like gasoline, paints and pipe solder, has been drastically reduced in recent years.

Today, the most common sources of lead exposure in the United States are Lead-based paint and

possibly water pipers in older homes, contaminated soil, like many other contaminants, lead is

Ubiquitous and can be found occurring as metallic lead, inorganic ions and salts (Harrison,

2001). Lead has no essential function in man house hold dust, drinking water, lead crystal, lead

in certain cosmetics and toys, and lead glazed pottery.

Environmental Protection Agency has determined that lead is a probable human carcinogen; lead

can affect every organ and system in the body. Long term exposure of adults can result in

8
decreased performance in some tests that measure functions of nervous system; weakness in

fingers, wrists or ankles, small increases in blood pressure, and anaemia.

1. Exposure to high lead levels can severally damage the L brain and kidneys and ultimately

cause death.

2. In pregnant women, high levels of exposure to lead may cause miscarriage.

3. High level exposure in men can damage the organs responsible for sperm production.

1.13 OCCURENCE, EXPOSURE OF ZINC AND ITS EFFECTS

Zinc is normally found in ores affiliated with other heavy metals like copper and lead. Zinc

comprises approximately 75ppm (parts per million) of the Earth's crust, making it the 24th most

abundant element.

Typical soil concentrations range from 5 to 770ppm of zinc, with an average of about 60ppm

oceans contain 30ppb zinc, and air has 0.1-4.0Ng of zinc per cubic meter. The most common

zinc ore is sphalerite (zinc blende), a zinc sulphide mineral. The largest mineable amounts are

found in Australia, Asia and the United States. Zinc production includes froth flotation of the ore,

roasting and final extraction using electricity (electro winning).

Zinc deficiency affects about two billion people in the developing world and is associated with

many diseases (Pabon et al, 2000). In children it causes growth retardation, delayed sexual

maturation, infection, susceptibility, and diarrhea. Enzymes with zinc atom in the reactive centre

are wide spread in biochemistry, such as alcohol dehydrogenase in lethargy and copper

deficiency.

1.14 OCCURENCE, EXPOSURE OF CHROMIUM AND ITS EFFECT

Chromium is a naturally occurring heavy metal that is commonly used in industrial processes

and can cause severe health effect in humans. Although it can be released through natural forces,

9
the majority of the environmental releases of chromium are from industrial sources. Chromium

can be found in many consumer products, including wood treated with copper dichromate,

leather tanned with chromic sulphate, and stainless steel cookware (US Department of health and

human service, 2008).

The health effects of chromium depends on the route of exposure and the form of the chromium

for example, inhaling chromium can cause damage to the respiratory system, whereas dermal or

oral exposure generally associated with oral exposure, but not with dermal exposure. In addition,

chromium VI typically causes greater health risks than chromium III. The reason for the

increased danger of chromium VI versus chromium III are complex and relate in part to the

varied path of cellular uptake between the two forms (subodh et al., 2008).

According to the WHO, over 8000 workers in the tanneries of Hazaribagh, India suffer from

gastro intestinal, dermatological, and other disease, and 90% of this population die before the age

of 50 (Maurice, 2001). Separate studies in Kanpur, India also show that there is a significantly

higher prevalence of morbidity in these workers mostly from respiratory disease owing to

chromium exposure (Medeiros et al., 2003).

10
 CHAPTER TWO

MATERIALS AND METHODS

2.1 MATERIALS

2.1.1 Apparatus

Weighing Balance

Cornical flask (250 ml)

Volumetric flask

Plastic bottles

Filter paper

Funnel

Hot plate

Beaker (100ml)

Analytical drying oven

Millipore water deionizer

Measuring Cylinder (100ml)

Spatula

Oven

2.1.2 Reagent

HNO3

H2SO4

Deionized water

Ammonium oxalate

11
2.2 METHODS

2.2.1Control of Glass Wares

Distilled de-ionised water was used throughout the experiment work. laboratory glass wares

were washed with detergent, rinsed with water and kept overnight in 5% (v/v)nitric acid, then

rinsed with distilled water and dried in an oven.

2.3 SAMPLE COLLECTION

Fresh samples of yoghurt were collected from 5 different locations within wudil, Kano state,

Nigeria on the same day in a beaker and are coded (that is A, B, C, D, and E, ), and was kept in a

refrigerator

2.4 DIGESTION METHOD

A 2.5gram of youghurt samples is heated gradually with 25ml HNO 3 and 10ml H2SO4 until all the

organic matter was destroyed. The samples was cooled,and 37.5ml of H 2O added followed by

12.5ml of saturated solution of ammonium oxalate to aid in the expulsion of nitrogen fumes.

The sample is then evaporated again to the appearance of sulphur trioxide fumes,and is allowed

to cool again ( Sahrawat et al., 2002)

The sample is then transfer into a 250ml volumetric flask and diluted with de-ionised water to

the volume.

Finally, the resultant solutions is transferred in to the clean and dried polyethylene bottles for

elemental analysis at BUK CENTRAL LABORATORY.

2.5 SAMPLE PRETREATMENT

The collected samples of yoghurt would be stored in a refrigerator prior to the analysis

(Anastasio et al., 2006)

12
2.6 SAMPLE ANALYSIS

The digested samples were analyzed for lead, cadmium, chromium and mercury using Atomic

Absorption Spectrophotometer AAS (AAS650FS) in the multi user science laboratory of

chemistry department, BUK Kano.

13
 CHAPTER THREE

RESULT AND DISCUSSION

3.1 RESULTS

Table 2: concentration (µg/g) of the yoghurt compared to the World Health Organization (WHO)

standard.

S/NO Samples Cadmium Chromium (lead Zinc(Zc)mg/kg)

(mg/kg) (Cd)mg/kg (cr)mg/kg Pb)mg/kg
1 A 3.700±0.0006 6.900±0.0415 13,600±0.015 11.800±0.0006

2 B 3.900±0.005 6.000±0.0111 15.800±0.0183 16.000±0.0010

3 C 3.100±0.0005 0.000±0.0017 9.800±0.0010 79.000±0.0010

4 D 3.000±0.0006 6.000±0.0209 15.000±0.018 15.400±0.0010

5 E 3.200±00003 6.700±0.0317 17.900±0.0101 15.000±0.0010

WHO 2017 2.6 5.0 20.0 328.0

3.1.1 Cadmium (Cd)

The mean concentration levels of this metal weight were 3.700µg/g in sample A, 3.900µg/g in

sample B, 3.100µg/g in sample C, 3.000µg/g in sample D, 3.200µg/g in sample E

3.1.2 Chromium (Cr)

The mean concentration levels of this metal weight were 6.900µg/g in sample A, 6.000µg/g in

sample B, 0.000µg/g in sample C, 6.000µg/g in sample D, 6.700µg/g in sample E

3.1.3 Lead (Pb)

The mean concentration levels of this metal weight were 13.600µg/g in sample A, 15.800µg/g in

sample B, 9.800µg/g in sample C, 15.000µg/g in sample D, 17.900µg/g in sample E

14
3.1.4 Zinc (Zn)

The mean concentration levels of this metal weight were 11.800µg/g in sample A, 16.000µg/g in

sample B, 79.00µg/g in sample C, 15.400µg/g in sample D, 15.000µg/g in sample E

3.2 DISCUSSION

From the result obtained, the concentrations of Cadmium and Chromium are below the standard

of the World Health Organization (WHO), while lead and zinc are above the standard of the

World Health Organization (WHO) concentration of each and every sample varies. Sample A

has the highest concentration of the Chromium, while sample B have the highest concentration

Cadmium, sample E has the highest for lead, and last is sample C with highest concentration of

zinc. The mean concentration levels of cadmium weight were range from 3.000 – 3.700µg/g. The

highest concentration was found in sample B and lowest being in sample D. Cadmium is among

the most abundant heavy metals and is particularly toxic. The excessive content of this metal in

food is associated with etiology of a number of diseases. Cadmium compounds are used as color

pigment. Jarupet al (1998) pointed out that cadmium is present in most foodstuffs, but

concentrations vary greatly. Cadmium exposure may cause kidney damage and/or skeletal

damage. The mean concentration levels of chromium ranges from 0.000 – 6.900µg/g. Where the

highest concentration found to be sample A, and the lowest is sample C. Chromium can be found

in many consumer products, including wood treated with copper dichromate, leather tanned with

chromic sulphate. The primary health impacts from chromium are damage to the gastro

intestinal, respiratory and immunological systems, as well as reproductive and developmental

problem. Chromium VI is a known human carcinogen and depending on the exposure route, can

increase the rate of various types of cancers. Occupational exposure to chromium VI which often

occurs through inhalation has been linked to increased rates of cancer in the respiratory system.

15
The highest concentration of Lead was in Sample E with (17.900µg/g) and lowest concentration

found is (9.800µg/g) in sample C. Thus, all the lead levels in all samples under this research are

below the standard. Lead is very poisonous even at low concentration.100% of yoghurt samples

under investigation were found to contain Lead less than 20µg/g which is standard or permissible

limits sets by World Health Organization (WHO, 2017).

The mean concentration levels for zinc ranges from 11.800 – 79.000µg/g, where the sample C

has the higher concentration, and sample A has the lowest. Zn is one of the important metals for

normal growth and development in human beings. Deficiency of Zn can result from inadequate

dietary intake and results in impaired absorption, excessive excretion or inherited defects in Zn

metabolism (Colaket al., 2005; Narinet al., 2005). Zn acts to diminish the toxicity of cadmium

and copper (Florence and Batley, 1980). Zn may be a modifier of the carcinogenic response; zinc

deficiency or excessively high levels of zinc may enhance susceptibility to carcinogenesis

(Beliles, 1994).

16
 CHAPTER FOUR

CONCLUSION AND RECOMMENDATION

4.1 CONCLUSION

Food consumption has been identified as the major pathway of human exposure to heavy metals.

The dairy products might get contaminated from the source of milk; the cattle might feed on

contaminated grass and water and pass it on through the milk thereby contaminating any product

from that milk.

4.2 RECOMMENDATION

Based on this research work, the following recommendations were made:

 Further research should be carried out on other heavy metals and on other Yoghurts

produced and marketed within the state.

17
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