DETERMINATION OF IODINE CONTENT IN TABLE SALT BY TITRIMETRIC METHOD

ABSTRACT The titrimetric method, which amplifies the iodine value for accurate quantification by using potassium iodide, was used to examine the iodine value of the most popular salt brands sold in Kaduna state, Nigeria. The outcomes clearly show how the salt brands differ from one another. The titrimetric technique was used to examine two samples of each grade, Dangote edible salt and Mr.Chef edible salt. The findings indicate that the iodine level of the branded edible salts ranges from 39.94 to 48.65ppm. This finding unequivocally demonstrates the inadequate quality of the locally produced edible salts and the necessity of supplementing them with iodine to lower the health risk associated with iodine deficiency on those living in rural locations where access to iodized table salts may be limited. The associated health risk of ingesting larger quantities of these edible salts in remote locations with limited access to iodized salts in order to reduce the risk of death in those with high blood electrolyte levels or persistent hypertension.