Effects of different cooking methods on heavy metals levels in fresh and processed bush meat in Kumasi

This study investigated the effects of different cooking methods on heavy metals levels in fresh and processed (smoked) bush meat. Thirty-five (35) bushmeat samples (fresh and processed) were obtained from Sekyeredumase, Adehyeman and Kumasi Central market. Fresh meat samples were washed thoroughly and employed into the three different cooking methods (boiling, grilling and frying). Smoked meat samples obtained from central market were subjected to only boiling. Samples were protein digested and the digested solution and analysed for heavy metals (Iron (Fe), Copper (Cu), Cadmium (Cd), Lead (Pb), Manganese (Mn) and Zinc (Zn)) using the atomic absorption spectrometer. The data obtained was analyzed with a one- way analysis of variance (ANOVA). Results obtained showed that the mean concentrations of heavy metals in the fresh bush meat were Fe (12.72ppm), Mn (5.16ppm), Cu (0.96ppm), Zn (7.40ppm), Cd (0.10ppm) and Pb (4.31ppm). Boiling increased Fe (19.17ppm), Pb (13.93ppm), and Cu (1.09ppm) concentrations but reduced Zn (7.20ppm) and Mn (0.64ppm) concentration. Grilling also increased Fe (26.06ppm) and Cu (1.99ppm), but reduced Pb (3.59ppm) which was higher than the recommended level, Zn (6.97ppm) and Mn (0.41ppm) concentrations were reduced by grilling. Frying decreased Fe (5.61ppm), Cu (0.56ppm) and Mn (0.84ppm) but increased Zn (7.64) and Pb (17.32) concentrations. The processed (smoked) bush meat in comparison to the fresh was concentrated with Fe (15.26ppm), Mn (5.35ppm), Cu (0.94ppm), Zn (7.79ppm), Cd (0.10ppm) and Pb (0.07ppm) concentrations. Cadmium (Cd) concentrations (0.10ppm) were within the recommended range and were not affected by any of the cooking methods. It can be concluded that different cooking methods had significant effect on heavy metals concentrations in bush meat. Smoking and grilling reduced the level of lead concentration in the meat to a considerable level.