Nitrosamine Accumulation, Processing Variables, and Indigenous Plant Inhibitors in Nigerian Traditionally Processed Meats

Year : 2026 | Volume : 17 | Issue : 01 | Page :
    By

    Jimah Abdulrahman*,

  • Oregbemhe Henry,

  1. Lecturers, Department of Food Technology, Auchi Polytechnic, Auchi, Edo State, Nigeria
  2. Lecturers, Department of Science Laboratory Technology, Auchi, Edo State, Nigeria

Abstract

N-nitrosamines are classified as probable or possible human carcinogens by the International Agency for Research on Cancer. Carcinogenic N-nitrosamines — principally N-nitrosodimethylamine (NDMA) and N-nitrosodiethylamine (NDEA) — are formed in abundance during the preparation of widely consumed Nigerian traditional processed meats including suya, kilishi, and balangu. This original investigation combined a six geopolitical zone of Nigerian market survey with laboratory-controlled model system experiments, effects of processing parameters on N-Nitrosamine formation and botanical extract inhibitor screening. Volatile N-nitrosamines were isolated using a modified steam distillation procedure followed by methylene chloride liquid-liquid extraction and quantification was performed by gas chromatography coupled with thermal energy analysis (GC-TEA; Model 502, Thermedics Detection). Market-sampled balangu (Plateau State) and suya (Abuja FCT) yielded NDMA concentrations of 31.2±2.6 and 28.4±2.1 µg/kg, respectively — approximately 10 times the WHO provisional guideline of 3 µg/kg. Also, balangu (Plateau State) and suya (Abuja FCT) yielded NDEA concentrations of 22.4±1.9 and 19.2±1.6 µg/kg, respectively. These two samples showed the highest accumulation of the nitrosamines.  Factorial model-system analysis confirmed that NDMA formation is synergistically amplified by acidic pH (r = −0.91, p < 0.001), elevated temperature, and increasing nitrite concentration (r = +0.94, p < 0.001), spanning 0.2 to 33.8 µg/kg across conditions. On the Inhibitory Efficacy of Natural Additives, all the six additives produced statistically significant reductions in total N-nitrosamine concentration relative to uninhibited controls at 100 ppm NaNO₂, 150°C, and pH 5.0 (p < 0.001).  Among six botanical additives evaluated at 500 mg/kg, grape seed extract achieved the greatest inhibition (67.4%), followed by green tea (61.7%), rosemary (55.7%), locally sourced Hibiscus sabdariffa — zobo — (52.5%), turmeric (48.9%), and ascorbic acid (42.6%). Findings support urgent NAFDAC regulatory review of nitrite use levels in traditional Nigerian meat processing, accelerated registration of indigenous polyphenol-based inhibitors, public health messaging targeting smoked fish, suya, kilishi and balangu producers and consumers and to some extent to monitor commercial tinned corned beef and frankfurters; and integration of nitrosamine surveillance into Nigeria's national food monitoring programme.

Keywords: N-Nitrosamines, N-nitrosodimethylamine (NDMA), N-nitrosodiethylamine (NDEA), Suya, Kilishi, Balangu, Nigerian Processed Meat, NAFDAC, Hibiscus sabdariffa

[This article belongs to Journal of Modern Chemistry & Chemical Technology ]

How to cite this article:
Jimah Abdulrahman*, Oregbemhe Henry. Nitrosamine Accumulation, Processing Variables, and Indigenous Plant Inhibitors in Nigerian Traditionally Processed Meats. Journal of Modern Chemistry & Chemical Technology. 2026; 17(01):-.
How to cite this URL:
Jimah Abdulrahman*, Oregbemhe Henry. Nitrosamine Accumulation, Processing Variables, and Indigenous Plant Inhibitors in Nigerian Traditionally Processed Meats. Journal of Modern Chemistry & Chemical Technology. 2026; 17(01):-. Available from: https://journals.stmjournals.com/jomcct/article=2026/view=240374


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Regular Issue Subscription Original Research
Volume 17
Issue 01
Received 11/03/2026
Accepted 18/03/2026
Published 17/04/2026
Publication Time 37 Days
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