This study was “Detection of food adulteration in selected food items procured by Homemaker” conceived and carried out with the objective of identifying the presence of adulteration in food products / ingredients. Various food groups like cereals, pulses, milk and milk products, fats and oils, spices and condiments were selected. Out of these food groups the following ingredients namely wheat flour, par boiled rice, refined wheat flour, bajra, red gram dhal, green gram dhal, roasted Bengal gram dhal, besan flour, khoa, paneer, milk, curd, ghee, ice-cream, sunflower oil, Gingelley oil, mustard oil, pepper seeds, mustard seeds, tea powder, saffron, vinegar, turmeric powder, red chilly powder, coriander powder, red chilly, asafetida, coffee, common salt, sugar, sugar powder, jaggery, honey, green peas, watermelon and mangoes were selected. Both branded as well as unbranded samples were selected for the study to determine the adulteration levels and the qualitative difference between them. The tests were carried out by chemical analysis in a majority of products and through visual inspection in the few products. The procedures/ tests to check adulterants were taken from well-known and widely accepted publications like FSSAI, ISI, AGMARK, BIS etc. After the tests, the products containing adulterants were identified in branded and unbranded food products. This study attempted to bring in awareness to the public on the important subject to food adulteration and various simple methods available to detect food adulteration.
