Comparative Studies of the Nutritional Value of Digitaria Iburua and Digitaria Exilis Seed Oils

Abstract

<jats:p>The oil content of brown and white acha seeds was extracted and characterized using the AOAC procedure. Consumption of these grains by people with health-related diseases necessitated this study to authenticate its nutritional values. The physicochemical characterization revealed the two oils to have low oil yields of high quality. Biochemical profiling of the seeds showed that both oils have high concentration of polyunsaturated fatty acids, vitamins A and E and other minor constituents. These results indicate that brown and white acha seeds are excellent sources of healthy nutrients to humans. </jats:p>

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“…The total ash value of (exilis) and (iburua) were 0.40 and 1.63 similar range was reported within the range for sorghum, millet, oats and wheat (DayakarRao et al, 2017). The crude fiber content for acha were (0.15 and 0.20% respectively), the findings is lower than the value of sorghum and maize but higher than the values of rice and millet (Ladan et al, 2018).…”

Fonio grains: Physicochemical properties, nutritional potential, and food applications

“…The protein contents of white fonio ranged from 4.4% to 8.5%, whereas those of black fonio were from 7.9% to 10% (Annongu et al, 2019;FoodData Central, 2020;Glew et al, 2013;Jideani & Akingbala, 1993;Koreissi-Dembélé, Fanou-Fogny, Hulshof, et al, 2013;Sadiq et al, 2015). The total lipid contents of white fonio varied from 1.1% to 4.7%, whereas those of black fonio ranged from 1.3% to 4.3% (Annongu et al, 2019;FoodData Central, 2020;Glew et al, 2013;Jideani & Akingbala, 1993;Koreissi-Dembélé, Fanou-Fogny, Hulshof, et al, 2013;Ladan, Oguogho, Akos, Ayiya, & Yakubu, 2018). The total dietary fiber contents ranged from 0.5% to 18.2%, whereas those of black fonio varied from 0.5% to 4.8% (Annongu et al, 2019;Coda et al, 2010;Irving & Jideani, 1997; Koreissi-Dembélé, Fanou-Fogny, Hulshof, Irving & Jideani, 1997Barikmo et al, 2004Barikmo et al, 2007Coda et al, 2010Koreissi-Dembélé et al, 2013aGlew et al, 2013Sadiq et al, 2015Ladan et al, 2018Annongu et al, 2019FoodData Central, 2020 Brand owner: Yolélé; b gallic acid equivalent.…”