Levels of fluoride in staple cereals and legumes produced in selected areas of Ethiopia

Abstract

The main objective of this study was to determine the levels of fluoride in cereals (tef, wheat, corn and barley) and legumes (pea, lentil and chickpea) produced in selected areas of Ethiopia. The samples were collected from the rift valley and outside rift valley areas of Ethiopia: Arsi Negele, Adola, Wonji, Ada, Gonder, Bure (Gojam) and Dessie towns. The samples were collected from local markets in the areas where they are cultivated in large amount. Levels of total fluoride in cereal and legume grain samples were determined by fluoride ion selective electrode. Fluoride levels in cereals were found between 0.98 mg/kg in corn from Adola and 10.98 mg/kg in tef from Wonji. Fluoride levels in legumes ranged from 1.52–11.07 mg/kg both in the pea with the lowest and highest levels from Bure and Ada, respectively. Fluoride levels in cereals from rift valley areas were higher than those from outside the rift valley areas. Generally, cereal samples from Arsi Negele and Wonji were found to contain higher levels of fluoride, ranging from 3.70 mg/kg in corn from Wonji to 10.98 mg/kg in tef from Wonji. The highest level of fluoride was found in pea (11.07 mg/kg) from Ada, and the lowest level in chickpea (1.52 mg/kg) from Dessie and in pea (1.52 mg/kg) from Bure. Fluoride contents of legume samples from Ada were found to be higher than those from Gonder, Bure and Dessie. In general, the levels of fluoride in Ethiopian cereals and legumes from non-rift valley areas are comparable to those from other countries.