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Comparative proximate analysis of selected grain cereal flours - guinea corn, millet and wheat

 Department: Food Science Technology  
 By: usericon Ziggerzillion  

 Project ID: 7078
   Rating:  (3.5) votes: 2
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Three types of grain flours (millet, guinea corn, and wheat) obtained from Eke Oko market, Oko, Anambra State were analyzed for their nutritional quality. They were chemically analyzed using the methods by Association of Analytical Chemist (AOAC) using flame Atomic Absorption Spectrophotometer (Thermo Scientific iCE AAS 3000 series). It was observed that the moisture content for the grain flour ranges between 6.01 to 9.7%, Crude fibre ranges from 2.54 to 4.95%, crude fat ranges from 2.34 to 4.21%, Ash content ranges from 3.54 to 3.56%, protein ranges from 11.2 to 14.24% and carbohydrate ranges from 64.18 to 25.43%. The grain flours are good sources of essential elements that are needed for body building and because of its great nutrient potentials, they can be used to formulate nutritious and more cost effective complementary foods as part of effort to improve child nutrition, and reduce morbidity and mortality rates....
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