SELENIUM IN LOCALLY PRODUCED FOOD CROPS AND IMPLICATIONS ON HEALTHY EATING: A CASE STUDY AT THE TALENSI DISTRICT OF GHANA

Abstract

Selenium deficiency in human and animal diets is a worldwide nutritional problem. Consumption of low-Se in diets will result in poor growth or even lead to death. Conversely, accumulating excessive Se in diets may show Se toxicity symptoms. This multifaceted characteristic of Se made it imperative to investigate the deficiency, adequacy, and toxicity of Se in the primary foodstuffs in Talensi District. 19 samples were analysed for Se of which 4 of the samples were field duplicates. The analysis of the duplicate samples for quality assurance of the analytical data was excellent as comparison of the original and duplicate sample results returned precise assays and plotted within the 95th percentile zone. The investigation recognized the same food crops to have variable Se concentrations and these were attributed to variations in underlying geology and the local environmental activities. There were even instances where some crop’s Se measurements were below detection limit. However, the average concentrations of Se in the two food groups; cereals and legumes found Se enrichments to be in this proportions in sorghum (28%), millet (24%), groundnut (23%), rice and soybean (9%), guinea corn (5%) and maize (2%). Yet there were some food crops that measured below detection in some communities. Examples were millet at Shega, maize at Vunania, groundnut at Tonzug and guinea corn at Tongo and Bundunia. On the basis of the available data the authors conclude the consumption of sorghum, millet and groundnut to mitigate Se-related diseases and recommend the application of Se-based fertilizers in maize, guinea corn and rice farming as they form major foods for the majority of the population in Ghana.