Food Safety and Risk

Table 1 Variations in concentration of trace metal in mg/kg wet weight of raw cassava, grated dough, dried grits, and HQCF

From: Variations in trace metal and aflatoxin content during processing of High Quality Cassava Flour (HQCF)

Sample	Cu	Fe	As	Hg	Pb	Zn
Raw cassava	2.05 ± 0.26^d	14.59 ± 0.23^bc	ND*	<0.01^a	ND	6.49 ± 0.06^bc
Grated dough	1.57 ± 0.26^bcd	16.64 ± 0.35^d	ND	<0.01^a	ND	9.02 ± 0.58^d
Dried grits	1.39 ± 0.15^bc	13.16 ± 0.05^b	ND	<0.01^a	ND	5.05 ± 0.27^ab
SDG-HQCF	0.79 ± 0.09^a	13.30 ± 0.71^bc	ND	<0.01^a	ND	5.79 ± 0.16^b
MDG-HQCF	1.02 ± 0.08^ab	10.91 ± 0.44^a	ND	<0.01^a	ND	3.92 ± 0.03^a

Results are presented as means ± standard deviation. Superscripts to figures in the same column implies significant or insignificant differences at p ≤ 0.05 (ANOVA, Duncan test). *ND means not detected. Limit of detection for As = 0.02 mg/kg, and Pb = 0.1 mg/kg

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