World Journal of Food Science and Technology

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Comparative of Proximate and Mineral Composition of Commercially-Available Millet Types in Katsina Metropolis, Nigeria

Received: 08 March 2019    Accepted: 22 April 2019    Published: 23 May 2019
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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.

DOI 10.11648/j.wjfst.20190301.13
Published in World Journal of Food Science and Technology (Volume 3, Issue 1, March 2019)
Page(s) 14-19
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Finger Millet, Pearl Millet, Fonio Millet, Proximate and Mineral Composition

References
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[14] Rotimi, T. F. (2011). The effect of processing on the nutritional value of finger millet (Elusine coracona) seed. A master thesis of the department of Biochemistry, Ahmadu Bello University, Zaria Nigeria.
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Author Information
  • Department of Food Science and Technology, Bayero University, Kano, Nigeria

  • Department of Food Science and Technology, Bayero University, Kano, Nigeria

  • Department of Food Science and Technology, Bayero University, Kano, Nigeria

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    Shamsudeen Nassarawa Sanusi, Salamatu Ahmad Sulaiman, Hadiza Kabir Bako. (2019). Comparative of Proximate and Mineral Composition of Commercially-Available Millet Types in Katsina Metropolis, Nigeria. World Journal of Food Science and Technology, 3(1), 14-19. https://doi.org/10.11648/j.wjfst.20190301.13

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    ACS Style

    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 J. Food Sci. Technol. 2019, 3(1), 14-19. doi: 10.11648/j.wjfst.20190301.13

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    AMA Style

    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 J Food Sci Technol. 2019;3(1):14-19. doi: 10.11648/j.wjfst.20190301.13

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  • @article{10.11648/j.wjfst.20190301.13,
      author = {Shamsudeen Nassarawa Sanusi and Salamatu Ahmad Sulaiman and Hadiza Kabir Bako},
      title = {Comparative of Proximate and Mineral Composition of Commercially-Available Millet Types in Katsina Metropolis, Nigeria},
      journal = {World Journal of Food Science and Technology},
      volume = {3},
      number = {1},
      pages = {14-19},
      doi = {10.11648/j.wjfst.20190301.13},
      url = {https://doi.org/10.11648/j.wjfst.20190301.13},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.wjfst.20190301.13},
      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.},
     year = {2019}
    }
    

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  • TY  - JOUR
    T1  - Comparative of Proximate and Mineral Composition of Commercially-Available Millet Types in Katsina Metropolis, Nigeria
    AU  - Shamsudeen Nassarawa Sanusi
    AU  - Salamatu Ahmad Sulaiman
    AU  - Hadiza Kabir Bako
    Y1  - 2019/05/23
    PY  - 2019
    N1  - https://doi.org/10.11648/j.wjfst.20190301.13
    DO  - 10.11648/j.wjfst.20190301.13
    T2  - World Journal of Food Science and Technology
    JF  - World Journal of Food Science and Technology
    JO  - World Journal of Food Science and Technology
    SP  - 14
    EP  - 19
    PB  - Science Publishing Group
    SN  - 2637-6024
    UR  - https://doi.org/10.11648/j.wjfst.20190301.13
    AB  - 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.
    VL  - 3
    IS  - 1
    ER  - 

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