CHARACTERISATION OF ESSENTIAL NUTRIENTS IN TAPIOCA PROCESSED BY HEAT FROM GAS FLARE SITES

In Nigeria's oil-producing regions, waste heat from gas flaring is often utilised as alternative energy source for food processing, despite its detrimental effects on the environment. This study assessed the vital nutrients in tapioca processed by heat emitted from gas flares. Samples were taken from three locations (Abraka, Otu-Jeremi and Agbara-Otor) within Delta State. Samples were digested by mixture of concentrated sulphuric, perchloric and nitric acids in the ratio 1:2:2 by volume respectively. Essential nutrients concentration was determined against a standard on an Atomic Absorption Spectrophotometer (AAS). According to the findings, the samples' pH ranged from 4.16 to 6.26 with a mean value of 4.93, while essential nutrients’ concentration ranged from 0.11 to 0.31 mg/100 g for phosphorus (P), 10.14 to 19.92 mg/100 g for Sodium (Na), 5.60 to 19.92 mg/100 g for Potassium (K), 4.37 to 10.65 mg/100 g for calcium (Ca) and 2.76 to 4.96 mg/100g for iron (Fe). The hydrogen cyanide content ranged from 5.03 to 9.85 mg/Kg, which is below the Standards Organisation of Nigeria’s (SON) limit. Ash, crude fibre, carbohydrate, crude fat and moisture contents ranged from 0.82 to 2.94 %, 9.59 to 13.20 %, 37.70 to 40.30 %, 3.31 to 4.96 % and 8.25 to 12.02 % respectively. Statistical analysis showed that the variation in the physicochemical properties of control samples and the ones processed by heat from gas flaring, was not significant enough to raise any alarm for consumers of the staple food.