COMPARATIVE ANALYSIS OF NUTRITIONAL CONTENT OF SORGHUM FLOUR IN SOKOTO STATE
Abstract
This study examined the nutritional composition of white and red sorghum flours commonly consumed in Sokoto State, Nigeria. The analysis focused on determining proximate and mineral compositions, as well as antinutritional factors, using standard analytical methods of the Association of Official Analytical Chemists (AOAC, 2019). The parameters assessed included moisture, ash, crude protein, crude fat, crude fiber, and carbohydrate contents, alongside mineral elements such as calcium (Ca), magnesium (Mg), iron (Fe), zinc (Zn), and potassium (K). Antinutritional factors including tannin and phytate were also evaluated.
Results revealed that the proximate composition varied significantly (p < 0.05) between the two sorghum varieties. Red sorghum flour exhibited higher protein (11.84%) and ash (2.72%) contents compared to white sorghum (10.15% and 2.41%, respectively), while white sorghum showed higher carbohydrate content (70.45%) than red sorghum (68.33%). Mineral analysis indicated that red sorghum had higher concentrations of Fe and Zn, suggesting greater nutritional density. However, both samples contained low levels of antinutritional factors, with tannin and phytate contents within acceptable limits for human consumption.
The findings demonstrate that red sorghum flour possesses superior nutritional value compared to white sorghum, making it a better dietary option for improving protein and mineral intake in local diets. The study recommends encouraging the consumption and cultivation of red sorghum varieties to enhance food security and nutritional quality among communities in Sokoto State.
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