ABSTRACT
Iodine is an essential micronutrient required by both humans and animals. Deficiency of this mineral has a wide range of depleting consequences referred to as Iodine Deficiency Disorders (IDDs). IDD is a major public health problem and the leading cause of mental retardation and impairments. Universal Salt Iodisation is a global strategy scheme for the elimination of IDDs.
This study aims to evaluate the amount and stability of iodine present in commercial edible salts available in Benin City.
Five salt samples were evaluated by iodometric titration using standardized 0.005 N sodium thiosulphate solution. To determine the stability of iodine content, saturated salt solutions were exposed to heat at 100oC and air for 36 hrs and iodometric titration also carried out. The concentration of iodine is equivalent to the amount of sodium thiosulphate used from the burette and is calculated using a formula or read off a pre-calculated conversion chart suitable for the method used.
Forty percent (40%) of the samples were found to be non-iodised while sixty percent (60%) contained iodine in the range of 75.4-129.8 ppm whereas, stability studies show iodine content ranging from 68.7-128.7 ppm and 43.7-124.8 ppm on exposure to heat and air respectively.
The results indicate that iodisation of three out of five salts samples is adequate, in complaince with USI standards and are stable at retail levels. However, two out of five were found to be non-iodised.
