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.
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For the full publication, please contact the author directly at: scholarsticaonyeanusi@gmail.com
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Institutions
- University of Port-Harcourt, Rivers State 217
- University of Uyo, Akwa Ibom State 213
- Usmanu Danfodio University, Sokoto, Sokoto State 248
- Veritas University, Bwari, FCT, Abuja 2
- Waziri Umaru Federal Polytechnic, Birnin Kebbi, Kebbi State 4
- Western Delta University, Oghara, Delta State 5
- Yaba College of Technology, Yaba, Lagos State 16
- Yobe State University, Damaturu, Yobe State 3
- Yusuf Maitama Sule University, Kano, Kano State 3