Evaluation of KAP and detection of adulterants in spices by physical and chemical methods
M. Niharika,1 D. Madhavi2 and G. Sireesha3*
1,2Department of Home Science, Sri Padmavati Mahila Visvavidyalayam, Tirupati-517502 (India) 3*Corresponding Author, Email: sireeshaguttapalam@gmail.com, https://orcid.org/0000-0001-7351-2566
ABSTRACT
Food is one of the essential needs for every living being and is very important aspect for life. But nowadays foods are affected by different adulterants. Adulteration is a substance which reduces the vital importance of food. The present study aims to detect the presence of adulterants in selected spices like chilli powder, turmeric powder, coriander powder and asafetida (the major spices used for cooking in India). Different brands of the mentioned spices were collected from local markets of Tirupati. Both branded and unbranded samples were selected for the study to determine the adulteration levels. The testes were carried out by physical and chemical analysis. After the tests, the products containing adulterants were identified in some samples like GRB, Aachi and local brands Dharani, Sparsh. Assessed the Knowledge, attitude and practice (KAP) on adulterants in selected adult subjects, before awareness KAP scores of the subjects were lower, after the awareness the subjects KAP scores were increased. Contaminated spices have been reported to cause certain food- borne illness and spoilage. The researches may concluded that basic awareness on adulteration and its health effects is most need for the community.