Level of Fluoride in Staple Cereals and Legumes Produced in Selected Areas of Ethiopia
| dc.contributor.advisor | Zewge, Feleke (PhD) | |
| dc.contributor.author | Mustofa, Seid | |
| dc.date.accessioned | 2021-01-14T06:36:57Z | |
| dc.date.accessioned | 2023-11-09T16:18:37Z | |
| dc.date.available | 2021-01-14T06:36:57Z | |
| dc.date.available | 2023-11-09T16:18:37Z | |
| dc.date.issued | 2013-06-06 | |
| dc.description.abstract | Fluorosis is a public health problem in certain part of Ethiopia, especially in rift valley areas. Fluoride is widely present throughout the food supply. The general population can be exposed to fluoride through drinking water and food consumption. Foods are the major contributor of fluoride exposure to human being, next to water. Staple cereals (tef, wheat, corn and barley) and legumes (peas, lentils and chickpea) are important food crops in Ethiopia. The objective of this study was to determine level of fluoride in staple cereal and legume grains. The cereals were collected from Arsi Negele, Wonji, Adola and Gonder while legumes from Ada, Dessie, Burrie and Gonder. These samples were dried, powdered, sieved and 0.5 g from each types of the sample was taken for fluoride determination. Alkaline fusion was used for sample preparation for fluoride determination by FISE. Validation of the procedure was evaluated using spiking method and an acceptable percentage recovery was obtained. In this study, cereals from Arsi Negele and Wonji were found to contain higher level of fluoride than from Adola and Gonder. Legumes from Ada were also found to contain higher level of fluoride than from Gonder, Burrie and Dessie. One way ANOVA at 95% confidence level indicated, significant difference between the means of fluoride in each types of cereals and legumes from four sample sites. Fluoride level in cereals varied between (0.98±0.06 mg/kg) in corn from Adola to (10.98±0.66 mg kg) in tef from Wonji. Fluoride levels in cereals from Arsi Negele and Wonji were found to be higher: tef (10.98±0.66 mg/kg) from Wonji, wheat (10.30± 0.49 mg/kg) and tef (8.00±0.56 mg/kg) from Arsi Negele. Legumes from Ada had higher fluoride level: Chickpea (8.25±1.22), pea (11.07±0.66), lentil (6.83±0.31) in mg/kg. Fluoride levels in legumes were found between (1.52±0.09mg/kg) in chickpea to (11.07±0.66 mg/kg) in pea from Ada. | en_US |
| dc.identifier.uri | http://etd.aau.edu.et/handle/12345678/24674 | |
| dc.language.iso | en | en_US |
| dc.publisher | Addis Ababa University | en_US |
| dc.subject | Level | en_US |
| dc.subject | Fluoride | en_US |
| dc.subject | Staple Cereals | en_US |
| dc.subject | Legumes Produced | en_US |
| dc.subject | Selected Areas | en_US |
| dc.subject | Ethiopia | en_US |
| dc.title | Level of Fluoride in Staple Cereals and Legumes Produced in Selected Areas of Ethiopia | en_US |
| dc.type | Thesis | en_US |