Comprehensive Assessment of Proximate Profile and Quality Characteristics in Commercially Processed and Traditionally Prepared Red Chili Powder
DOI:
https://doi.org/10.54536/ajfst.v4i2.6088Keywords:
Atomic Absorption Spectroscopy (AAS), Food Safety, Heavy Metal Contamination, Proximate Composition, Red Chili PowderAbstract
This study analyzed the proximate composition and heavy metal content of commercially processed and traditionally prepared red chili powder from Baluchara Bazar, Chattogram. Proximate analysis (AOAC, 2016) measured moisture, ash, protein, fat, and carbohydrates, while Atomic Absorption Spectroscopy detected Pb, Ni, Cd, and Hg. Traditionally prepared samples had higher carbohydrate content, whereas commercial samples showed greater protein levels. Nickel was found in all samples, with trace lead present only in commercial ones. The presence of heavy metals, even in small amounts, highlights potential health risks, emphasizing the need for stricter quality control and expanded research across regions, varieties, and quality parameters.
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