CHEMICAL COMPOSITION OF ENRICHED PAP MADE FROM YELLOW CORN AND RED SORGHUM

Chemical Composition Of Enriched Pap Made From Yellow Corn And Red Sorghum

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- This research project aimed to analyze the chemical composition of fortified porridge produced from yellow corn and red sorghum. The specific objectives were as follows:
  
  To ascertain the nutritional composition of the enriched porridge derived from yellow maize and red sorghum.
  To determine the mineral content of the enriched porridge prepared from yellow maize and red sorghum.
  To evaluate the vitamin content of the enriched porridge made from yellow maize and red sorghum.
  To examine the presence of anti-nutritional factors in the enriched porridge made from yellow maize and red sorghum.
  To achieve these objectives, an experimental design was employed to determine the proximate composition, mineral content, vitamin content, and anti-nutrient content of the enriched porridge. Additionally, the sensory characteristics of the enriched porridge were assessed and statistically analyzed using one-way analysis of variance with the Statistical Package for Social Science version 23.0.
  
  The proximate composition revealed that the moisture content (77.26 to 82.73%), crude protein (5.03 to 13.08%), fat (0.84 to 3.74%), dietary fibre (0.02 to 0.05%), ash (0.65 to 0.97%), carbohydrate (2.69 to 12.98), energy value (70.62 to 105.66kcal) of the enriched pap. Minerals like phosphorus (138.67 to 285.12 mg/100g), calcium (73.49 to 80.44mg/100g), sodium (36.53 to 49.99mg/100g), potassium (199.65 to 327.56mg/100g), magnesium (48.95 to 81.06mg/100g), iron (4.35 to 6.28) were obtained in the enriched pap. The enriched pap possessed pro vitamin A (3.44 to 58.68), Vit B1 (0.34 to 0.52mg/100g), Vit B2 (0.07 to 0.61 mg/100g), Vit B3 (1.37 to 2.43mg/100g), Vit C (2.86 to 3.14 mg/100g) and Vit E (0.58 to 1.77 mg/100g). The antinutrient contents of the enriched pap show the presence of Tannin (0.44 to 0.54 mg/100g), Phytate (0.26 to 0.38 mg/100g), Oxalate (0.14 to 0.27 mg/100g), The sensory evaluation content of the enriched pap revealed that the mean score for appearance ranged from 4.80 to 6.85, whereas 5.10 to 6.30, 5.00 to 6.50, 5.05 to 7.10 and 5.20 to 7.45 was obtained as the mean score for taste, mouth feel, consistency, and general acceptability of the enriched pap. This study showed that nutritious and acceptable enriched pap samples with its antinutrient constituents where processed from yellow corn and red sorghum.

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