Comparative Study of Heavy Metal Concentration in Capsicum Annum (Pepper) Cultivated in North Eastern Nigeria

Yaji is a popular spice used in most parts of Northern Nigeria, prepared by mixing powdered Capsium annuum (pepper) and seasoning to taste or mixing powdered Capsium annuum (pepper), with other vegetables like ginger, garlic and seasoning. Consumers claim yaji add taste and stimulates appetite when added to cooked foods and edible leafy vegetables. Consumption of vegetables containing heavy metals is a major pathway for heavy metal accumulation in human body which can lead to health risks. The aim of this study was to assess and compare the concentrations of Pb, Cr, Zn, Mn and Fe in Capsium annuum (pepper) grown in Gashua (Yobe State), Biu (Borno State) and Yamaltu deba (Gombe State) of North Eastern Nigeria. Atomic Absorption Spectrophotometric techniques was used for the investigation and the result showed the following variations in levels the heavy metals in the tested samples; 0.030.002mg/kg 1.00.02 mg/kg Cr, 3.00.05mg/kg 3.50.10mg/kg Zn, 0.10.01mg/kg 14.000.10mg/kg Mn, 1.300.01mg/kg 3.4400.50mg/kg Fe and 0.10.01mg/kg 0.50.10mg/kg Pb. The samples from Gombe showed high accumulation of Pb, Mn and Cr compared to the other samples but all samples were found to be within the recommended dietary intakes for metals in foods defined by the Food and Drug Administration/World Health Organization (FAO/WHO). However, continuous consumption of pepper can contribute to the body burden of the metal toxins especially Pb and Cr.