摘要：Levels of trace metals namely: iron (Fe), aluminium (Al), copper (Cu), chromium (Cr) and nickel (Ni) were analyzed spectrophotometrically in rice, beans, yam and plantain cooked in aluminium and stainless steel pots. These metals were also determined in uncooked rice, beans, yam and plantain which served as Controls. Results obtained indicated that, the lowest concentrations of all the metals analyzed for were recorded in uncooked food items (Controls). It was also noticed from results recorded that, the highest mean concentration of Fe (4.45 ± 0.36 mg/kg) was obtained in plantain boiled in stainless steel pot, Al recorded its highest mean level (0.44±0.04mg/kg) in rice cooked in aluminium pot while the highest mean concentration of Cu (7.26 ± 0.06mg/kg) was indicated in beans cooked with aluminium pot. Chromium recorded the highest mean concentration (0.98 ± 0.04mg/kg) in rice boiled in stainless steel pot whereas; Ni indicated the highest concentration in plantain boiled with stainless steel pot. Results obtained in this study further revealed that, cooking utensils can leach some quantities of trace metals into food during processing, hence resulting in slight increase in the concentration of these metals in processed foods. The general results showed that levels of Fe and Al obtained were within their recommended safe limits whereas, concentrations of Cu, Cr and Ni were above their maximum acceptable levels. The study has also shown that, rice and plantain have high potentials of leaching these metals from cook wares examined. These results have discussed based on their environmental and health implications
关键词：cooking utensil; trace metal; Uyo; stainless steel pot; aluminium pot
