Sodium and Potassium Levels and Label Review Studies on Nigeria Spices

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Authors

  • O. E. Orisakwe
     Toxicology Unit, Dept. of Pharmacology, College of Health Sciences, Nnamdi Azikiwe University, Nnewi Campus, Anambra State ,NG
  • C. E. Diaka
     Toxicology Unit, Dept. of Pharmacology, College of Health Sciences, Nnamdi Azikiwe University, Nnewi Campus, Anambra State ,NG
  • G. I. Amilo
     Toxicology Unit, Dept. of Pharmacology, College of Health Sciences, Nnamdi Azikiwe University, Nnewi Campus, Anambra State ,NG
  • O. J. Afonne
     Toxicology Unit, Dept. of Pharmacology, College of Health Sciences, Nnamdi Azikiwe University, Nnewi Campus, Anambra State ,NG
  • C. S. Ufearo
     Toxicology Unit, Dept. of Pharmacology, College of Health Sciences, Nnamdi Azikiwe University, Nnewi Campus, Anambra State ,NG

Abstract

The downturn in the Nigerian economy and the consequent liberalization of trade led to the flooding of the Nigeria market with consumables ranging from pharmaceuticals to processed foods and food additives. This downturn has changed from meat based to vegetable laden meals and artificial spices have largely replaced natural spices.

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Published

2000-05-01

How to Cite

Orisakwe, O. E., Diaka, C. E., Amilo, G. I., Afonne, O. J., & Ufearo, C. S. (2000). Sodium and Potassium Levels and Label Review Studies on Nigeria Spices. The Indian Journal of Nutrition and Dietetics, 37(5), 146–150. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/6979

Issue

Volume 37, Issue 5, May 2000

Section

Original Articles

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