Elemental Composition of Groundnut Products Processed in Kano State Using Flame Atomic Absorption Spectrophotometry

Groundnut and its processed derivatives constitute important dietary staples and sources of micronutrients in northern Nigeria, yet systematic elemental analysis of locally processed products remains sparse. This study determines the elemental composition of three commonly processed groundnut products: roasted groundnut, groundnut oil, and groundnut cake, obtained from processing facilities in Kano State. Samples are collected from five processing units across Kano Municipal, Gwale, and Dala local government areas. Elemental concentrations of calcium, magnesium, potassium, sodium, iron, zinc, manganese, copper, lead, and cadmium are determined using flame atomic absorption spectrophotometry following wet acid digestion. Results are evaluated against recommended dietary allowances for essential elements and permissible limits for potentially toxic metals established by the Food and Agriculture Organization and the National Agency for Food and Drug Administration and Control. The study investigates whether processing methods, including roasting temperatures and solvent extraction for oil production, introduce heavy metal contamination. Descriptive statistics and analysis of variance compare elemental profiles across product types and processing units. Findings are expected to confirm adequate levels of beneficial minerals while potentially identifying localised contamination from processing equipment and fuel combustion residues. This research provides actionable data for food safety regulation and supports quality improvement in the traditional groundnut processing industry of northern Nigeria. Keywords: groundnut products, elemental analysis, atomic absorption spectrophotometry, Kano, food safety