Proximate Levels and Phytochemical Contents in Selected Cereals Sold in Wukari Local Government Area of Taraba State
Anih David Chinonso
Department of Biochemistry, Faculty of Pure and Applied Sciences, Federal University Wukari, Taraba State, Nigeria.
Arowora Kayode Adebisi
Department of Biochemistry, Faculty of Pure and Applied Sciences, Federal University Wukari, Taraba State, Nigeria.
Imo Chinedu
Department of Biochemistry, Faculty of Pure and Applied Sciences, Federal University Wukari, Taraba State, Nigeria.
Amos Lukas Maishera
Department of Biochemistry, Faculty of Pure and Applied Sciences, Federal University Wukari, Taraba State, Nigeria.
Moses Adondua Abah *
Department of Biochemistry, Faculty of Pure and Applied Sciences, Federal University Wukari, Taraba State, Nigeria.
Ekele Jiata Ugwah
Department of Sustainable Agriculture and Food Security, Newcastle University, NE1 7RU, UK.
Barrah Collins
Department of Biochemistry, Faculty of Pure and Applied Sciences, Federal University Wukari, Taraba State, Nigeria.
Sojay Tryphosa Tibile
Department of Food Nutrition and Home Sciences, Faculty of Agriculture, Prince Abubakar Audu University, Anyigba, Kogi State, Nigeria.
Emmanuel Agada Eneojo
Department of Biochemistry, College of Biological Sciences, Joseph Sarwuan Tarka University Markudi, P.M.B 2273, Benue State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Research has indicated that consumption of whole grain foods can significantly reduce the risk of some chronic health conditions such as type II diabetes, cardiovascular disease, and cancer Therefore, the present study evaluated the proximate constituents and the levels of phytochemicals in rice, maize and millet procured from Wukari Local Government Area of Taraba state. Three cereal samples were procured (rice, maize and millet), air dried and analyzed for proximate and phytochemical contents using AOAC and HPLC respectively. The result for proximate analysis revealed the presence of six proximate components in their respective amounts. These were ether extract, crude protein, crude fibre, Ash, Moisture, nitrogen free extract (soluble Carbohydrates). The results of protein showed no significant difference at p ≥ 0.05 in all the samples, except millet 2 and millet 3 that showed significant difference with rice (1 to 3) and maize 1. Results of fat showed no significant difference between rice (1 to 3), maize (1 to 3) and millet 2, while millet 1 and 2 significantly differ from all the samples except millet 2. The results of fibre showed no significant difference rice (1 to 3) and millet (1 to 3), while maize (1 to 3) showed significant difference with millet 1 and rice (2 and 3) at p ≤ 0.05. There is no significant difference (p>0.05) in ash content of maize and rice samples, while millet showed significant difference at p ≤ 0.05 with rice (1 to 3) and maize (2 and 3). The results of alkaloids and tannins showed significant difference rice, maize and millet. However, there is significant difference in saponins presence in rice, maize and millet at p ≤ 0.05. There is significant difference in oxalates, phytates, tarpenes, glycosides and flavonoids present in all the samples, while phenolics showed no significant difference among all the samples. This study revealed the varying and appreciable levels of food constituents and health promoting components in sample analyzed. This indicated the nutritional qualities of the samples analyzed.
Keywords: Proximate components, phytochemicals, cereals, nutritional quality