Determination of Heavy Metals Concentration, Pesticides and Amino Acid Profile of Suya, Kilishi and Barbecue Fish

This report investigates the concentrations of heavy metals, pesticide residues, and amino acids in three popular Nigerian street-vended foods: suya, kilishi, and fish barbecue in Ekiti state. These analyses were carried out by standard analytical methods. The study reveals that the concentration of lead (Pb) ranged from 0.39 mg/100kg in kilishi to 0.53 mg/100kg in fish barbecue, with a mean of 0.46 mg/100kg. Cadmium (Cd) levels were between 0.07 mg/100kg in kilishi and 0.12 mg/100kg in fish barbecue, with a mean of 0.09 mg/100kg. Mercury (Hg) concentrations ranged from 0.01 mg/100kg in kilishi to 0.04 mg/100g in fish barbecue, with a mean of 0.03 mg/100kg. Arsenic (As) levels ranged from 0.11 mg/100kg in kilishi to 0.17 mg/100kg in fish barbecue, with a mean of 0.14 mg/100g. Essential trace elements such as zinc (Zn) ranged from 12.80 mg/100kg in kilishi to 18.60 mg/100kg in fish barbecue, with a mean of 15.63 mg/100kg, while copper (Cu) varied from 1.58 mg/100kg in kilishi to 2.12 mg/100kg in fish barbecue, with a mean of 1.87 mg/100kg. For pesticide residues, dichlorvos was found at concentrations ranging from 0.21 mg/kg in fish barbecue to 0.28 mg/kg in kilishi, with a mean of 0.24 mg/kg. Cypermethrin levels ranged from 0.18 mg/kg in fish barbecue to 0.28 mg/kg in kilishi, with a mean of 0.23 mg/kg. Carbendazim concentrations varied from 0.14 mg/kg in suya to 0.21 mg/kg in fish barbecue, with a mean of 0.17 mg/kg. Leucine was the most abundant amino acid, ranging from 7.20 g/100g in suya to 7.80 g/100g in kilishi, with a mean of 7.53 g/100g. Glutamic acid (15.33 g/100g) and aspartic acid (11.03 g/100g) were also highly concentrated in all samples. The results highlight that while the foods contain beneficial amino acids, they also contain pesticide residues and heavy metals that require regular monitoring to ensure consumer safety. The report recommends improving food safety regulations, encouraging sustainable practices, and increasing consumer awareness to mitigate potential risks.