Determination of Sodium and Potassium in Processed and Unprocessed Foods Commonly Consumed in Makurdi, Benue State

Excessive dietary sodium intake is a well-established risk factor for hypertension and cardiovascular disease, while adequate potassium intake is protective against these conditions. Understanding the sodium and potassium content of commonly consumed foods is critical for dietary counselling and public health interventions in North Central Nigeria. This study determined the sodium and potassium concentrations in processed and unprocessed foods commonly consumed in Makurdi, Benue State. Food categories examined included local seasoning cubes, smoked fish, packaged noodles, canned tomato paste, fresh tomato, yam, cassava, and leafy vegetables. Sodium and potassium were analysed by flame photometry after appropriate sample digestion. Seasoning cubes had the highest sodium content, ranging from 43,200 to 58,600 mg/100g of salt-equivalent units, confirming their potential to substantially elevate dietary sodium if used in the quantities typical of local cooking practice. Packaged noodles had sodium contents of 1,100 to 1,600 mg per serving. Fresh vegetables and unprocessed staples showed very low sodium levels but substantial potassium concentrations. The sodium-to-potassium ratio exceeded 1.0 in all processed food categories, which is associated with adverse cardiovascular outcomes. Unprocessed foods consistently maintained favourable potassium-to-sodium ratios. These findings reinforce the health benefits of traditional unprocessed food consumption in Benue State and provide data to support dietary counselling programmes advising on the reduction of seasoning cube usage in daily cooking.

Keywords: sodium, potassium, dietary intake, processed foods, Makurdi