Dietary Iron Determination by UV-Visible Spectrophotometry in Beans, Egg, Fish, and Pork Sold in Makurdi, Nigeria

Agada Felix Ojochegbe, Itodo Adams Udoji

Abstract: The research aimed to determine the dietary iron levels in pork, fish, egg, and bean samples using the UV-visible spectrophotometric method after acid digestion. Results indicated that beans had the highest dietary iron content (0.750 absorbances), followed by fish (0.304), egg (0.263), and pork (0.256). These findings suggest that all the samples are suitable iron sources and are recommended as supplements for meeting iron requirements. Nevertheless, consuming these iron-rich foods in appropriate quantities is crucial to meet specific dietary needs for maintaining good health. This study's primary objectives were to ascertain and compare the iron content in beans, egg, fish, and pork samples available at the Federal University of Agriculture, Makurdi's student market.

Keywords: Dietary iron, UV-visible, spectrophotometric, sources of iron

How to Cite?: Agada Felix Ojochegbe, Itodo Adams Udoji, "Dietary Iron Determination by UV-Visible Spectrophotometry in Beans, Egg, Fish, and Pork Sold in Makurdi, Nigeria", Volume 12 Issue 10, October 2023, International Journal of Science and Research (IJSR), Pages: 1895-1899, https://www.ijsr.net/getabstract.php?paperid=SR231002144612, DOI: https://dx.doi.org/10.21275/SR231002144612