CHAPTER ONE
INTRODUCTION
Willams (2006) explains that food additives are chemical added to food the keep them fresh or to enhance their colour, flavour or texture. They may include food colouring such as Monosodium glutamate(MSG) or a range of preservatives. Most food additives are listed on the product label, along with other ingredients in the a descending order by weight (flavours are an exception and to do not need to be identified).Sometimes, these additives are spelt out in full .at other times, they are represented by a code number, for example Cochineal may be listed as colouring (120), sodium sulphite may be shown as preservative food additives exist in many forms such as baking ingredients, cooking ingredient and mixing ingredients used in cream industries. These additives help to give the food a marketable quality such as the colour, quality, quantity and flavours. Food additives enhance the taste of the food.
Willams (2006) further reports that most people are allergics, sensitive and some develop hypersentive reaction to these additives which cause digestive disorders such as diarrhea and clicky pains, nervous disorders such as hyperactivity, innosomnian and irritability. Respiratory problems such as Asthma, rhinitis and sinusitis and skin problem such as hives, itching, rashes and swelling. It is important to realize that many of the symptoms experienced as a result of food sensitivities can be caused by other disorders. Finally, preservatives added to the food help in production of the food and keeps it fresh for a longer time. They also help to reduce the growth of microbes that leads to the spoilage of the food. Without additives, there might be growth of fungal organisms that can lead to ill-health to humans.
1.2 AIMS OF THE STUDY
i. To ascertain the chemical safety of food additives in baked foods.
ii. To determine the additives in baked foods.
1.2 STATEMENT OF THE STUDY
Willams (2006) explains that food additives are chemicals added to food to keep it fresh and enhance the colour, texture and flavours. This statement had prompted the need for a project work to be carried out on determination of additives present in baked food.
1.3 SIGNIFICANCE OF THE STUDY
1.4 Significance of the Study
The result of this project work would reveal that this project work would reveal the biological safety of baked foods. The result would equally reveal the types of additives used in the baked foods sampled, whether they were beneficial or harmful to use. If beneficial, then the food handlers observed the guideline or the use of additives and should be discouraged.
1.5 LIMITATION OF THE STUDY
This project was limited to determination of food additives present in baked food. The major problem experienced was the financial status as a student which posed a serious challenge during the project analysis. Moreover, the cost of material and baked foods used for the project work was high, thereby limiting the number of samples run during the project work.