Removal of Iron Fillings from Corn Flour: Recipe for Sustainable Development

Abstract

We investigated the accumulation of iron fillings in corn flour in the Tamale Metropolis using a permanent magnet. We also assessed the metal accumulation in food delicacies and the possible metal concentration in consumers. We then categorised the food vendors in the Metropolis into domestic, ‘low class’ and ‘high class’ commercial vendors. The results revealed that corn flour milled with new pair of plates is likely to contain 1.5 folds Fe than flour milled with old pair of plates. Furthermore, wet milling is the safer choice for producing corn flour than dry milling due to its low metal concentration (mg/g). Nonetheless, there was no trace of Fe in the porridge samples from the commercial vendors yet the samples from households had the largest metal accumulation and metal concentration. This indicates that consuming koko prepared at home will lead to more (≈ 1.20mg/g) metal concentration in the body. Incidentally, there was no metal accumulation and no metal concentration from any of the ‘high class’ commercial TZ vendors due to sieving, demonstrating that they offer the best choice for TZ consumption. Even so, the worse choice for TZ consumption came from the ‘low class’ commercial TZ vendors due to lack of sieving. As such, the worst meal preference is to eat 3-square (breakfast, lunch and supper) meals of banku prepared at home. Yet, the best meal preferences are: either eat 3-square meals of TZ from ‘high class’ commercial TZ vendors; or take 3-square meals of porridge (koko) from ‘high class’ commercial porridge vendors; or eat 3-square meals combination of TZ and porridge (Koko) from the ‘high class’ commercial vendors. Results of the study will influence responsible ‘consumption and production’ of food (a Sustainable Development Goal; SDG 12) in order to erase hunger (SDG 2). It will also trigger healthier eating habits (meal preferences) to boost and sustain the health and well-being of individuals (SDG 3).