• Corpus ID: 21752375

A Comparative Study on Sodium, Potassium and Calcium Concentrations in Locally Fermented Locust Beans, Condiment M and Condiment R Produced in Kano, Nigeria in Relation to High Blood Pressure, Using Flame Photometry

@inproceedings{Idris2015ACS,
  title={A Comparative Study on Sodium, Potassium and Calcium Concentrations in Locally Fermented Locust Beans, Condiment M and Condiment R Produced in Kano, Nigeria in Relation to High Blood Pressure, Using Flame Photometry},
  author={Muhammad Aliyu Idris and Salihu Isma’il},
  year={2015}
}
The concentrations of sodium, potassium and calcium in locally fermented locust beans, and two other condiments M and R produced by some multinational companies in Nigeria, were determined using flame photometry, owing to the fact that, salt intake contribute towards the development of high blood pressure (Hypertension). The results shows high concentration of sodium in condiment M andcondiment R (12.309mg/g and 12.748mg/g respectively), compared to the ill-favored locally fermented locust… 

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