Abstract:
The chemical contaminants in corn dough systematically sampled from five corn wet milling plants were assessed using 3 experimental and 2 control groups. Samples were analyzed at regular intervals using QuEchERS, AAS, HPLC, gravimetric and cold maceration analytical methods. Hundred consumers and 5 wet mill operators were conveniently sampled and interviewed to obtain information on the milling process. The steps involved in preparing corn dough were observed to identify possible practices that introduced contaminants into the dough. Data collected were analyzed using SPSS version 21 and results presented in frequency and percentage tables. Contaminants identified in the dough were grease, aflatoxins, lead, iron and zinc. T-test was used to determine any significant difference in chemical contaminants in corn dough sampled from selected corn wet milling plants. Significant differences (p≥0.05) existed between contaminants obtained from selected corn wet milling plants. Cleaning materials, old locally- made grinding plates, petroleum-based lubricants, unwashed bare hands for lubrication and dirty milling plants were found to be highly contaminated above acceptable Ghanaian and International standards. Introduced interventions along the production line greatly reduced contaminants in the corn wet milling plants. From the findings, it can be concluded that levels of certain metals and substances found in some corn dough samples suggest possible health risk when consumed. Strict hygiene measures could help reduce this risk.
