Ape et al
Greener Journal of Agricultural Sciences Vol. 6 (9), pp. 272-275, October 2016.
ISSN: 2276-7770 © 2015 Greener Journals
Manuscript Number: 101516167
Comparative Proximate Analysis of Maize and Sorghum Bought from Ogbete Main Market of Enugu State, Nigeria
Ape David I*1, Nwogu Nwanyinnaya A2,
Uwakwe Ezekiel I 3, Ikedinobi Chinelo S4
1,2,3,4 Materials and Energy Technology Department, Projects Development Institute (PRODA) Emene, Enugu State, Nigeria.
Maize and sorghum plays an important role in the diet of Africans, it serves as a major source of carbohydrate in both human and livestock diet for release of energy needed for normal body metabolism. In this research white maize and white sorghum (Guinea corn) both of the grass family were analysed for their proximate contents. The maize and sorghum (Guinea corn) were found to be nutritious both contained carbohydrate, protein, fats and oil, crude fibre content and minerals (Ash). In the research carried out it was found that maize contained moisture content of 7.16%, Protein 8.75%, Fats and oils 2.40%, Crude fibre 2.04%, Carbohydrate 77.46%, Ash content was found to be 2.19%. While sorghum had moisture content of 6.36%, Protein 9.10%, Fats and oils 3.10%, Crude fibre 2.86%, Carbohydrate 76.51%, and Ash content 2.07%. From the analyses carried out both maize and sorghum are good nutritional foods with maize having higher percentage of carbohydrate and sorghum higher percentage of protein.
Keywords: Maize, Sorghum, Grains, proximate, Analyses.
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