EFFECT OF STARCH BINDER ON SOME PHYSICAL PROPERTIES OF BRIQUETTE

Heavy metal contamination of vegetables has become an increasing environmental and public health concern due to pollution from agricultural and urban activities. This study was carried out to determine and compare the concentrations of selected heavy metals in vegetables obtained from Lambun Sarki and Kofar Durbi areas of Katsina metropolis. Vegetable samples including spinach, lettuce, and cabbage were collected from the two locations and analyzed for heavy metals such as lead (Pb), cadmium (Cd), zinc (Zn), copper (Cu), and iron (Fe). The samples were washed, dried, ground, and digested using acid digestion before analysis using Atomic Absorption Spectrophotometry (AAS). The results showed that lead concentrations ranged from 0.27–0.38 mg/kg in vegetables from Lambun Sarki and 0.21–0.29 mg/kg in vegetables from Kofar Durbi. Cadmium concentrations ranged between 0.03–0.05 mg/kg in Lambun Sarki and 0.02–0.04 mg/kg in Kofar Durbi. Zinc concentrations ranged from 2.65–3.45 mg/kg in Lambun Sarki and 2.51–3.12 mg/kg in Kofar Durbi. Copper concentrations ranged between 0.94–1.21 mg/kg in Lambun Sarki and 0.88–1.08 mg/kg in Kofar Durbi, while iron concentrations ranged from 4.67–5.82 mg/kg in Lambun Sarki and 4.41–5.33 mg/kg in Kofar Durbi. The results indicated that most of the heavy metal concentrations were within the permissible limits recommended by the World Health Organization (WHO), although lead levels in some samples from Lambun Sarki slightly exceeded the recommended limit. The comparative analysis revealed that vegetables from Lambun Sarki generally contained slightly higher concentrations of heavy metals than those from Kofar Durbi. The study therefore concludes that vegetables from the study areas are generally safe for consumption, but regular monitoring of heavy metal contamination in vegetables is necessary to ensure food safety and protect public health.