Comparative Proximate Analysis of Maize and Sorghum Bought from Ogbete Main Market of 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.

Comparative Proximate Composition of Maize (Zea mays L.) Varieties Grown in South-western Nigeria

“…The ash content gives a rough idea of the total mineral amount present in the food. The ash content ranged from 0.49±0.01% -to 1.93±0.01%, this is lower than 2.19% recorded by Ape et al, [3]. Proteins provide amino acids (for building and maintenance of the body) and energy occasionally.…”

“…A diet rich in crude fibre is considered healthy [12] because it helps in producing larger and softer faeces. The result of crude fibre of analyzed maize varieties ranged from 0.86%±0.01 to 1.74%±0.01; this is slightly lower than values reported by Ape et al, [3] and Okonkwo and Agharandu [11]. Maize is known to be rich in carbohydrate and as such, it provides energy, aid in utilization of body fats through metabolic process and help in the functioning of the intestinal tract.…”

“…Grains that contain high moisture are subject to rapid deterioration from mold growth, and insect damage to mention a few [8], [9]. The percentage moisture content of all the maize varieties studied ranged from 11.10±0.01 to 13.96±0.00; this is higher than the result recorded by Ape et al, [3] who recorded moisture content of 7.16% for maize bought from Ogbete market in Enugu, Nigeria. Crude fat is an important component of maize grains.…”

“…Archeological records suggest that maize was first brought into cultivation in Mexico and Central America [2]; it is a third leading crop of the world after rice and wheat, the world production of maize was 967 million metric tons and due to its highest yield potential among the cereals it is known globally as 'queen of cereals' [1]. In Nigeria, it is the most important cereal crop next to sorghum [3]. Maize has a variety of uses, it provides food and fuel for humans, feeds for animals; and can be used as raw materials in manufacturing industries [4].…”

“…Its grains have great nutritional values and can be processed into various types of products such as cornmeal, grits, starch, flour, tortillas, snacks, and breakfast cereals [2]. It can be eaten boiled, roasted, fried or popped [3]. Several studies have been conducted on the nutritional composition of maize, it has been found to contain a lot of beneficial nutrients ranging from carbohydrate, protein, macro elements, minerals, vitamins to phytochemicals [2], [5], [6].…”