Greener Journal of Agricultural Sciences

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Ape et al

Greener Journal of Agricultural Sciences Vol. 6 (9), pp. 272-275, October 2016.

 ISSN: 2276-7770 

Research Paper

Manuscript Number: 101516167


(DOI: http://doi.org/10.15580/GJAS.2016.9.101516167)

 

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.

Abstract


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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References


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Ape et al (2015) Comparative proximate and elemental analyses of four species of Cowper beans seed coat (Vigna ungucuilata) in enugu state, Nigeria. International journal of basic and applied sciences. Vol. (04). Pp. 1-8

 

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Olowalana, Isaac Babatunde (2014). Comparative effects of sprouting on proximate, mineral, composition and functional properties of white and yellow maize. Journal of emerging trends in engineering and applied sciences (JETEAS). 5(7) Pp. 111-115.

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