Authors :
Olajide, J.E.; Apeh, D. O.; Apeh, K. A.
Volume/Issue :
Volume 9 - 2024, Issue 3 - March
Google Scholar :
https://tinyurl.com/3jtb2s52
Scribd :
https://tinyurl.com/4wndzndt
DOI :
https://doi.org/10.38124/ijisrt/IJISRT24MAR637
Note : A published paper may take 4-5 working days from the publication date to appear in PlumX Metrics, Semantic Scholar, and ResearchGate.
Abstract :
The use of pesticides in agriculture is linked to
accumulation of toxic compounds in the soil, in food, and
its accumulation in animal and human tissues. Pesticide
residues are deposits of pesticides that remain on or in
agricultural produce after harvest or during storage. This
work examined the effects various processing steps on the
levels of methoxychlor, dieldrin, p,p’-DDE and α-
chlordane residues in common staples; maize, rice, beans
and cassava. The treatments administered included cold
water washing, hot water washing, and fermentation for
3 and 5 days. The Quick, Effective, Cheap, Easy, Rugged
and Safe (QuEChERS) technique was adopted for
extraction of pesticide residues while gas chromatography
tandem mass spectrometry was used for quantification of
the residues in the samples. The processing steps applied
had various effects on the level of residues ranging from -
149% to 100% reduction in level of pesticide; in rice
processing, washing with hot water had the greatest
impact in reducing methoxychlor (55.5-97.1%) and α-
chlordane (95.5%). Fermentation for 5 days had the
greatest impact in reducing methoxychlor residue from
cassava (13.6-26.3%), while fermentation of maize for 3
or 5 days had similar impact in reduction of the level of
methoxychlor (35.5-79.5% and 39.1-78.4% respectively)
and α-chlordane (100% and 100% respectively). Hot
water washing of beans was most effective in eliminating
methoxychlor (98.4%), p,p’-DDE (100%), α-chlordane
(100%) and dieldrin (100%). Reduction in hazard index
was also observed with processing, as a result of reduction
in amount of pesticide going into the diet.
Keywords :
Organochlorines, Washing, Fermentation, Nigerian Staples.
The use of pesticides in agriculture is linked to
accumulation of toxic compounds in the soil, in food, and
its accumulation in animal and human tissues. Pesticide
residues are deposits of pesticides that remain on or in
agricultural produce after harvest or during storage. This
work examined the effects various processing steps on the
levels of methoxychlor, dieldrin, p,p’-DDE and α-
chlordane residues in common staples; maize, rice, beans
and cassava. The treatments administered included cold
water washing, hot water washing, and fermentation for
3 and 5 days. The Quick, Effective, Cheap, Easy, Rugged
and Safe (QuEChERS) technique was adopted for
extraction of pesticide residues while gas chromatography
tandem mass spectrometry was used for quantification of
the residues in the samples. The processing steps applied
had various effects on the level of residues ranging from -
149% to 100% reduction in level of pesticide; in rice
processing, washing with hot water had the greatest
impact in reducing methoxychlor (55.5-97.1%) and α-
chlordane (95.5%). Fermentation for 5 days had the
greatest impact in reducing methoxychlor residue from
cassava (13.6-26.3%), while fermentation of maize for 3
or 5 days had similar impact in reduction of the level of
methoxychlor (35.5-79.5% and 39.1-78.4% respectively)
and α-chlordane (100% and 100% respectively). Hot
water washing of beans was most effective in eliminating
methoxychlor (98.4%), p,p’-DDE (100%), α-chlordane
(100%) and dieldrin (100%). Reduction in hazard index
was also observed with processing, as a result of reduction
in amount of pesticide going into the diet.
Keywords :
Organochlorines, Washing, Fermentation, Nigerian Staples.
