Volume 3, Issue 1, March 2019, Page: 14-19
Comparative of Proximate and Mineral Composition of Commercially-Available Millet Types in Katsina Metropolis, Nigeria
Shamsudeen Nassarawa Sanusi, Department of Food Science and Technology, Bayero University, Kano, Nigeria
Salamatu Ahmad Sulaiman, Department of Food Science and Technology, Bayero University, Kano, Nigeria
Hadiza Kabir Bako, Department of Food Science and Technology, Bayero University, Kano, Nigeria
Received: Mar. 8, 2019;       Accepted: Apr. 22, 2019;       Published: May 23, 2019
DOI: 10.11648/j.wjfst.20190301.13      View  37      Downloads  17
Abstract
The study revealed a high nutritional quality and possible therapeutic effect of the studied millet varieties which are locally sourced and relatively cheaper source of food for a teeming population like ours. The millet varieties were obtained from the central market in Katsina state, Nigeria. The millet varieties (finger millet, pearl millet and fonio millet) were cleaned by washing in water, de-watered, sun dried, milled into flour and stored in sealed polythene bags. The results obtained from the studied millet varieties showed a protein content level within the range of (10.09%-10.85%), fat content level between the range (2.76%-4.43%), carbohydrate, fat and ash content between the range (71.56% - 73.18%), (2.23% - 3.24%) and (0.86% - 1.94%) respectively. The mineral composition showed it contained mineral elements of health importance, such as; phosphorus, calcium, potassium, sodium and magnesium as well as other minor elements such as copper, manganese, zinc and iron.
Keywords
Finger Millet, Pearl Millet, Fonio Millet, Proximate and Mineral Composition
To cite this article
Shamsudeen Nassarawa Sanusi, Salamatu Ahmad Sulaiman, Hadiza Kabir Bako, Comparative of Proximate and Mineral Composition of Commercially-Available Millet Types in Katsina Metropolis, Nigeria, World Journal of Food Science and Technology. Vol. 3, No. 1, 2019, pp. 14-19. doi: 10.11648/j.wjfst.20190301.13
Copyright
Copyright © 2019 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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