ibrahim mohammad

The farmlands that were chosen in this work were four (4), which includes Nagari Farm (Gauta Keffi local government), Sharna farm (Abuja Road Karu local government), Gyunkas integrated farm (Kokona local government) and Gunduma farm (Kaduna road, Karu local government respectively. This research aimed at accessing some selected physiochemical properties of soil samples which includes pH of the soil, electric conduction (EC), totality of organic carbonate (TOC) and totality of organic nitrogens (TON). The physical and chemical characteristics of the samples of soil were examined using approved standards method for each of them. The result obtained in this study, showed that there is moderate acid in the soil and also, there are some matters that are organic in nature and ionisable materials. Overall results of both pH, EC, TOC and TON analysis of the soil samples investigated were within the standard limits of WHO and FAO.

Pasta is a common food product created from wheat flour combined with water or eggs, shaped into various forms, and cooked by boiling or baking. The primary route for heavy metals to enter the human body is through food consumption. This study aims to assess the presence of heavy metals in pasta products. We conducted an analysis using atomic absorption spectroscopy (AAS) to determine the concentrations of manganese, cadmium, copper, chromium, lead, and zinc. The results of our heavy metal analysis revealed the presence of significant concentrations of these elements in four distinct pasta types: HWS, GPS, DS, and CS. Notably, CS exhibited elevated levels of nickel (Ni) contamination, while HWS contained a high concentration of cadmium (Cd). These findings suggest that manufacturing processes employed in the industry may be responsible for the contamination of these heavy metals in pasta products. Furthermore, it is concerning that HWS and CS still contain concentrations of Ni and Cd above the maximum permissible limits recommended by the World Health Organization (WHO). Considering the limits of blank (LOB), limits of detection (LOD), repeatability (R), and reproducibility (Rp) presented in this study, we observed minimal variability or uncertainty in the measurements. This suggests a notable level of precision in the measuring instruments and the tested samples. Consequently, the pasta products investigated in this area can be considered safe for consumption. Nevertheless, we recommend continued research of this nature in other regions of the state to ensure the safety of pasta products across the entire area.