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

Shamsudeen Nassarawa Sanusi; Salamatu Ahmad Sulaiman; Hadiza Kabir Bako

doi:doi:10.11648/j.wjfst.20190301.13

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

Shamsudeen Nassarawa Sanusi, Salamatu Ahmad Sulaiman, Hadiza Kabir Bako

Published in World Journal of Food Science and Technology (Volume 3, Issue 1)

Received: 8 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.

Published in	World Journal of Food Science and Technology (Volume 3, Issue 1)
DOI	10.11648/j.wjfst.20190301.13
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), 2019. Published by Science Publishing Group

Keywords

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

References

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APA Style

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://article.sciencepublishinggroup.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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Author Information

Shamsudeen Nassarawa Sanusi

Department of Food Science and Technology, Bayero University, Kano, Nigeria
Salamatu Ahmad Sulaiman

Department of Food Science and Technology, Bayero University, Kano, Nigeria
Hadiza Kabir Bako

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

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APA Style

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://article.sciencepublishinggroup.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  -

Copy | Download