Food and Nutritional Sciences

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Browsing Food and Nutritional Sciences by Subject "Activation Analysis"

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    Multi Elemental Analysis of Selected Indigenous Spices, Tuber Crops and Medicinal Herbs Taken From Southern Ethiopia Using Instrumental Neutron Activation Analysis Technique
    (Addis Ababa University, 2018-07-02) Hailu, Tamene
    Now days, there are growing interests towards the analytical methods in several _elds on the account of their e_ective and accurate measurement results utilized to improve human life, solve the existing problems, and investigate alternative ways of scienti_c facts. In order to use them for better future applications in various expertise, constant investigations and improvements have been undergoing. In this study, nuclear analytical method was utilized in order to get scienti_c evi- dences for the existing knowledge gap concerning about contents, status and impacts of nutrients in some indigenous Ethiopian crops and herbs used for various traditional purposes by the local people. The investigation was achieved by the application of the sensitive nuclear analytical technique, instrumental neutron activation analysis (INAA), and gamma-spectrometry method using the IAEA 's quality control and quality assurance procedure. The experiment takes place at centre for energy re- search and training (CERT) facility using MNSR Nigerian research reactor (NIRR-1) and HPGe detector. The overall INAA method validity was con_rmed by using NIST standard reference material (SRM). The qualitative and quantitative analysis results shows that, various concentra- tions of constituent essential, trace and other elements of each plant sample were obtained. Most sample's essential elements status such as; Ca, K, Mg, Fe, Zn, and Mn have some signi_cant support to the daily human body nutrient requirements for healthy functions. The estimation of daily intake(EDI) of concentration of con- stituent elements due to the consumption of these crops and herbs in the traditional purposes are below the tolerable upper intake level set by international organizations.