Journal of Advances in Food Science & Technology

Cereals are undoubtedly full of nutrition, but unfortunately the refining process degrades their quality. In this study, the food composition of wheat, sorghum, millet, maize and rice were chemically analyzed using the methods by Association of Analytical Chemist (AOAC). Calcium, magnesium, iron, and zinc in the cereal samples were determined by flame Atomic Absorption Spectrophotometer while sodium and potassium in the samples was determined using flame photometer. The results obtained showed that the available carbohydrate was found in the range of 75.86% in sorghum to 72.99% in millet. Wheat presented the highest protein content (12.39%), while maize contained only 8.58%. The ash content ranged from 0.56% for rice to 1.67% for millet. Fat and fibre were found to range between 2.50 to 3.94% and 1.09 to 3.19% respectively. An appreciable amount of sodium was found to be the same in wheat and millet (383.33 mg/100 g) and potassium was in the range of 183.33 to 416.67 mg/100 g. Zinc content ranged from 9.27 to 11.73 mg/100 g and Iron content was between 48.73 and 67.22 mg/100 g. The results were compared with certified standard reference material (SRM) and revealed that consumption of the cereals at suitable limit of quantification may satisfy the recommended daily dietary allowances of minerals and a good source of energy.