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Proximate and Mineral Composition of Some Selected Sorghum Varieties in Kano Metropolis

1Department of Food Science and Technology, Faculty of Agriculture, Bayero University Kano. P.M.B. 3011, Kano State, Nigeria

2Department of Food Science and Technology, University of Maiduguri, P.M.B. 1069,Borno State, Nigeria

American Journal of Food and Nutrition. 2020, Vol. 8 No. 1, 1-5
DOI: 10.12691/ajfn-8-1-1
Copyright © 2020 Science and Education Publishing

Cite this paper:
Salamatu Ahmad Sulaiman, Amin O. Igwegbe, Sanusi Shamsudeen Nassarawa. Proximate and Mineral Composition of Some Selected Sorghum Varieties in Kano Metropolis. American Journal of Food and Nutrition. 2020; 8(1):1-5. doi: 10.12691/ajfn-8-1-1.

Correspondence to: Sanusi  Shamsudeen Nassarawa, Department of Food Science and Technology, Faculty of Agriculture, Bayero University Kano. P.M.B. 3011, Kano State, Nigeria. Email:


Sorghum is a major food source in the arid and semi-arid parts of the world especially among people with low socioeconomic status. It is a good source of energy, protein, minerals, dietary Fibre. The study revealed a high nutritional quality in terms of macro elements of the studied sorghum varieties which are locally sourced and relatively cheaper sources of food for a teeming population like ours. The sorghum varieties were obtained from Kano State Agricultural and Rural Development Authority (KNARDA)kano state, Nigeria. The sorghum varieties (samsorg-41, samsorg-45, and samsorg-46) were cleaned by washing in water, de-watered, sun-dried, milled into flour and stored in transparent plastic buckets container. The standard method was used to determine the proximate and mineral composition data were analyzed by one-way analysis of variance (ANOVA) using STAR software.The result of the moisture content for sorghum varieties ranged between 3.30% - 7.05% with a mean of 5.83% and a coefficient of variation of 0.71%. The ash content is an indication of the mineral content of a sample. Ash content of a sample cultured in 3 different varieties was found in the ranged 0.95 - 2.43% with a mean of 1.46% and coefficient of variation of 0.68%. The ash content of the sample may be affected by the nature and amount of ion present on the soil from which plants draw their food. The lipid content ranging from 2.44% - 2.66% with a mean of 2.53% and coefficient of variation of 0.39%.The low level of lipid in the samples attests to the suitability of the sample for baking in terms of good keeping quality while sufficient enough to participate in the formulation of dough structure. The high rate of nitrogen fertilizer was reported to reduce seed oil content in India. Fat is more concentrated energy food than carbohydrates. The energy value of fat 9-kilo calories per gram compared to 4-kilo calories per gram of carbohydrates. The results of the protein content obtained in this study ranged between 10.39% - 11.33% with a mean of 1.24% and coefficient of variation of 0.80%.The variations in protein content of the various varieties are primarily due to the nature and deficiency of essential elements required for plant life. The quality of a protein is determined by the varieties of the amino acid which it contains and which in consequence it can give to the body protein of vegetable origin, however, does not in general, provides all the necessary amino acid and hence it has limited biological value and it is referred to as second class 10-20% protein content required for good baking quality. The crude fiber as contained in this study ranges between 1.08%-1.50%, with a mean of 1.24 and a coefficient of variation of 0.80% respectively. the mineral content of each essential elements followed the sequence of K > Mg > Ca in all the three sorghum varieties/cultivars in the analyzed samples as confirmed by the percentage of elements with respect to the ash content, the content of Zinc as a micro-element followed the sequence samsorg-41 = samsorg -45 > samsorg-46 respectively,the trace elements lead and cadmium was minimally observed in all the sorghum varieties.