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

Salamatu Ahmad Sulaiman¹, Amin O. Igwegbe² and Sanusi Shamsudeen Nassarawa^1,

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

Cite this paper:
Salamatu Ahmad Sulaiman, Amin O. Igwegbe and 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

Abstract

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.

Keywords:
samsorg-41 samsorg-45 samsorg-46 chemical composition sorghum

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	Awika, J. M., Rooney, L. W., & Waniska, R. D. (2004). Anthocyanins from black sorghum and their antioxidant properties, 293-301. https://doi.org/10.1016/j.foodchem.2004.03.058
[2]	FAO. (1995). FAO 1995.pdf. The State of Food and Agriculture.
[3]	Edeoga, H. O., & Gomina, A. (2001). Nutritional values of some non conventional leafy vegetables of Nigeria. Journal of Economic and Taxonomic Botany, 25(2), 439-447. Retrieved from https://eurekamag.com/research/003/866/003866482.php
[4]	Ihekoronye, A. I., & Ngoddy, P. O. (1985). Integrated food science and technology for the tropics. Macmillan. Retrieved from https://openlibrary.org/books/OL20200555M/Integrated_food_science_and_technology_for_the_tropics
[5]	J. Simpkins;J.I. Williams. (1997). Advanced Biology. Retrieved August 24, 2019, from https://www.amazon.co.uk/Advanced-Biology-J-Simpkins-1997-12-19/dp/B01LPDNVPQ/ref=sr_1_7?qid=1566650645&refinements=p_27%3AJ.+Simpkins&s=books&sr=1-7
[6]	Olivares, M., & Uauy, R. (1996). Limits of metabolic tolerance to copper and biological basis for present recommendations and regulations. The American Journal of Clinical Nutrition, 63(5), 846S-852S. https://doi.org/10.1093/ajcn/63.5.846
[7]	Corn, M. W. (1993). Handbook of hazardous materials. Academic Press.
[8]	Müller, M., & Anke, M. (1994). Distribution of cadmium in the food chain (soil-plant-human) of a cadmium exposed area and the health risks of the general population. Science of The Total Environment, 156(2), 151-158. https://doi.org/10.1016/0048-9697(94)90352-2
[9]	Ingaski, M.A (2005) Proximate Analysis of Cassia Sieme, Msc dissertation (unpublished) Department of Chemistry, Usman Danfodio University, Sokoto.
[10]	ANALYTICAL METHODS. (2000). Retrieved from http://kb.psu.ac.th/psukb/bitstream/2553/1564/2/279542_app.pdf
[11]	James, C. S. (1995). Analytical Chemistry of Foods. Boston, MA: Springer US. https://doi.org/10.1007/978-1-4615-2165-5
[12]	Akinsol a,R.O.,(1993). Nutritional value of sultry ryfedsdsds in Nigeria CSCsc Dissertation, BayeroUniversity,Kano.Pp 12-35.
[13]	Okinawan,O.E.,(2000). Post-harvest Handling of Grains. Nigeria Stored Product Research Institute, kano. Pp12.
[14]	Torres Cepeda, T.E, Alanis Guzman, M.G and Maiti, R. (2006)The relationon between Nutritional Composition and Anatomical Parameter in Sorghum Retrieve, vol. 3 Pp 2010.
[15]	Asha, V.B, Geetha, K., Sheela, K., and Nanapal, G.N (2005). Nutritional composition of Sorghum and Moth Bean.Incorporated Traditional Recipes. Journal of Human Ecology 17 (3): Pp 201-203
[16]	Arno n,D.I.,(1995). Criteria of essentiality of inorganic-nutrients forplants allreference olybdenumumum in trace elements in plant physiology, Chronica Botanical Company,Waltham mass. Pp 120.
[17]	Mcdonald, P, Edward, R.A, Greenhart, F.D and Morgan, C.A (1995). Animal Nutrition Prentice-hall, London Pp 101-122.
[18]	Moharram YG, Youssef AMA (1995) Sorghum grain and quality of its edible products. In: Charalambous G (ed.). Food Flavors: generation, analysis and process influence, developments in food science, pp. 111-146. Elsevier Applied Science.
[19]	Afify AMR, El-Beltagi HS, Abd El-Salam SM, Omran AA (2011) Bioavailability of iron, zinc, phytate and phytase activity during soaking and germination of white sorghum varieties. PLos ONE 6:1-7.
[20]	Saxholt E, Christensen AT, Møller A, Hartkopp HB, Hess- Ygil K, Hels OH (2008) Danish Food Composition Databank, revision 7. Department of Nutrition, National Food Institute, Technical University of Denma.
[21]	Shegro, A., Nemera, G.S., Van Biljon, A. & Labuschagne, M.T., 2012. Diversity in starch, protein and mineral of sorghum landrace accessions from Ethiopia. J. Crop Sci. Biotech. 15, 275-280.
[22]	Samia, M.A., Hagir, B.E., Wisal, I.H., Elfadi, l.E.B. & Abdullahi, H.E., 2005. Proximate composition, antinutritional factors and mineral content and availability of selected legumes and cereals grown in Sudan. J. Food Technol. 3, 511-515.
[23]	Mabelebele, M., Siwela, M., Gous, R. M., & Iji, P. A. (2015). Chemical composition and nutritive value of South African sorghum varieties as feed for broiler chickens. South African Journal of Animal Sciences, 45(2), 206-213. https://doi.org/10.4314/sajas.v45i2.12
[24]	A.E, A; Chindo, P.S, Ango, K.M andMaigida, D.N (2001). Biochemical evaluation of ten sorghum cultivars compared with Wheat looking aracteristicscscs. Institute of Agricultural Research, Zaria
[25]	Australian Poultry Science Symposium 21, 68-71.
[26]	Klopfenstein, C. F. and Hoseny, R. C. (1996).Nutritional properties of sorghum and millets. In sorghum and millets: chemistry and Technology. Dendy, D. A. V (Ed) .A.A.C.C., USA.
[27]	Shoup, F. K.; Deyoe, C. W.; Stock.L.Shamsuddinin, M.; Bathurst, J.; Miller, G. D.; Murphy, L., and Parrish, D. B. (1970).Amino acid composition and cereal chemistry.47: 266- 273.
[28]	sorghum, rice, cow, a and Raanana. J. Agric. Food Chem. 38(7): 1580.