Formulation and Proximate Analysis of Cereal Blends: Millet Corn, Soya Beans and Guinea Corn Using Date as a Sweetener

Student: Scholarstica Benjamin Onyeanusi (Project, 2025)
Department of Science Laboratory Technology
Heritage Polytechnic, Ikot Udota, Akwa Ibom State

Abstract

ABSTRACT This study evaluated the proximate composition of two food samples, designated as S1 and S2, to determine their nutritional profiles and potential applications. The analysis focused on seven key parameters: moisture content, crude lipid/fat, ash content, crude protein, crude fiber, carbohydrate content, and energy value. Results revealed that S1 had a higher moisture content (4.5%) and crude protein (10.95%) compared to S2, which exhibited a higher crude lipid/fat content (6.01%). Both samples had similar ash content, with minor differences in carbohydrate levels and energy values, with S1 slightly higher at 396.58 Kcal. These differences suggest that the samples may vary in shelf life, energy density, and sensory properties, depending on their specific composition. The study concludes that both samples are nutritionally valuable, though their differing compositions may influence their suitability for various dietary applications. Recommendations for further research, product development, and nutritional labeling are provided to optimize the use and processing of these food products.

Keywords
proximate composition moisture content crude lipid crude protein carbohydrate energy value nutritional analysis
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