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Abstract
Monosodium glutamate is the sodium salt of glutamic acid found in many food products like cheese, tomatoes and noodles. It has been used to replace common salt in many processed foods. The study investigates the monosodium glutamate contents of some selected noodle seasonings sold within Anambra state. The monosodium glutamate (MSG) content of the samples was determined by spectrophotometric method at the absorbance of 502nm. The result showed the concentration of MSG (in Mean±SEM) for Jolly Jolly, 0.56±0.02mg/g, Mimee, 0.91±0.10mg/g, Indomie, 1.21±0.02mg/g and Tummy-tummy, 1.44±0.01mg/g. The results showed that the MSG content for the sampled seasonings were in the permissible limit established by the European Directive. Furthermore, MSG levels in the examined Nigerian noodle seasoning samples are also less than the largest palatable dose of MSG for humans, hence recommended for consumption. Keywords: Monosodium Glutamate, Seasoning, Noodles and Spectrophotometry