Evaluation of selected minerals and health risk and proximate analysis of wasawasa (a street food)

This study was carried out to determine the proximate composition and the potential heavy metal health risk that may be associated with the consumption of wasawasa, a dish made from locally milled yam peels, by examining the presence of six metals (iron, nickel, chromium, sodium, and magnesium and potassium) in samples procured. Sixteen (16) samples of ready-to-eat wasawasa were collected from Aboabo, Manhyia, Sawaba, Asawase, Adenyase, and Ayigya in Kumasi, since these are the communities where wasawasa is mainly produced, sold, and consumed. The samples were digested with a nitric, perchloric, and sulfuric acid mixture and analyzed using a microwave plasma atomic emission spectrometer (Agilent 4210 MP-AES). The average concentrations of metals were Na (8506.88 mg/kg), Mg (222.63 mg/kg), Fe (84.45 mg/kg), Cr (2.31 mg/kg), K (1702.08 mg/kg, and Ni (1.12 mg/kg). Proximate analysis was used to determine Protein, fat, ash, moisture, and fiber content of the local wasawasa, which were found to be 15.667 %, 0.45 %, 1.00 %, 27.54 %, and 0.41 %, respectively. The hazard index of the heavy metals (Fe, Ni and Cr) for both adults and children were each greater than one, indicating the population is likely to experience non-carcinogenic effects from the consumption of wasawasa.