ABSTRACT

This study was carried out to determine the content of nitrates, nitrites and nitrosamincs of the various vegetables consumed within Eastern Region of Nigeria. The spcci fie objectives of the study were to identify the commonly consumed vegetables in South Eastern Nigeria, lo determine Nitrate, Nitrite and N-nitrosamine content of various vegetables consumed and to determine the effect of Nitrate, Nitrite and N-nitrosamine content of various vegetables consumed. The study was carried out in Biochemistry Laboratory MOUAU. Vegetable samples were collected from Isi-Gate Market, Orie-Ugba Market and Ahia Eke Market respectively. The determination of Nitrate, Nitrite and N-nitrosamine were carried out on the sampled vegetables. from the study, it was observed that vegetables marketed and consumed in Eastern Nigeria contain detectable amounts of nitrate, nitrite and n-nitrosamine. The value range of nitrite for Isi gate was ranges between 1.000 - 54.240, for Orie Ugba market was between 0.650 - 5,440 and for Ahiaekc market was between 0.520 - 53.900. The value range of nitrate concentration for vegetables marketed in lsi gate, Orie Ugba and Ahiacke markets ranged between 5.990 - 31.580, 1.570 - 34. 770 and 1.860 - 39. I 00 respectively. The levels of N-Nitrosamine concentration for vegetables marketed in lsi gate. Orie Ugba and Ahiacke markets ranges from 0.980 -54.240, 0.590 - 54.220 and 1.020 - 54.340 respectively. From this study, it can be seen that vegetables consumed within Eastern Nigeria contains a certain level of nitrate, nitrite and n-nitrosamine which are toxic, carcinogenic and mutagenic in nature'. The locally available vegetables are valuable and natural sources of nitrate. This results shows that these vegetable are good source of nitrate. Also exposure to nitrates and nitrites cause methmoglobinemia and both are precursors of the carcinogenic nitrosamine. The study recommends that the ADI concept gives a very high degree of protection to the consumers against exposition to nitrate and nitrite, Current knowledge and evidence indicated there are strong beneficial effects of consumption of vegetables, measures have to be taken to reduce the nitrate and nitrite exposure while maintaining the recommended intake of vegetables of the public.