Aluminium content of Egyptian breads
1990
Iskander, F.Y. | Davis, K.R. | Ashour, H. | Hassan, H.F.
Bread, flour, bran and other bread-making ingredients were collected from 13 villages in Egypt during September-December 1984. The aluminium content, as measured by, instrumental neutron activation analysis, ranged from 18-1 to 224 microgram/g of bread in fellahi from Edfina on the Mediterranean coast and bettaw-from Beni Suef, about 90 miles south of the capital Cairo, respectively. Aluminium in the ingredients ranged from 16.9 microgram/g in white wheat bran to 91.4 microgram/g in corn bran. Some trends were noted but not statistically tested. In general, the aluminium content of the bread seemed to be higher the further south the village was located. Corn-containing breads had higher levels of aluminium than wheat-based breads. The use of dung as a fuel for bread baking was associated with higher levels of aluminium in the bread. Daily intake of aluminium from bread in Egypt is 5 to 20 times greater than the estimated average daily intake from common American diets.
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