Authors
Mamadou DIA1, Pape Issakha DIEYE1*, Harouna TIRERA2, Thiermo Mohamed WANE1, Elhadji Ousmane FAYE1, Amadou DIOP1, Bara NDIAYE1, Yérim Magnick DIOP1, Serigne Omar SARR1
1: Laboratoire de Chimie Analytique et Bromatologie, Université Cheikh Anta Diop, BP 5005, Dakar, Sénégal.
2: Laboratoire de Chimie Organique et Thérapeutique, Université Cheikh Anta Diop, BP 5005, Dakar, Sénégal.
*Correspondance: dieyepapeissakha@gmail.com
Abstract
Milk is a precious and highly perishable nutritional food. When processed into powder, it can be preserved for a long time. However, milk powders vary in quality depending on their fat content and the origin of the fat. The aim of this study was to monitor the quality of milk powders marketed in Dakar.
After visual inspection of the samples, fat yields were assessed following Soxhlet extraction. Minerals were then quantified using an flame atomic absorption spectrophotometer after oven mineralization, and the presence of starch was determined using the iodine test.
The results show that a total of nine samples out of fourteen had fat contents below the label value. The calcium levels found were below the label values; and the iron levels found were approximately double the advertised values. The starch detection test showed that starch was detected only in two out of fourteen samples tested.
These results indicates some non-compliances. It is becoming essential for the relevant authorities to step up quality control of these consumer products to ensure that they comply with the standards governing them.
Keywords: milk powder, quality control, fat, minerals, starch.
Graphical abstract
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