Comparison of the Proximate and Mineral Analysis of Raw Sorghum and Roasted Sorghum (guinea Corn).

Student: Muhammed Junaid Abdullahi (Project, 2025)
Department of Biochemistry
Federal Polytechnic, Nasarawa, Nasarawa State

Abstract

This study evaluated "the comparison of the proximate analysis and mineral analysis of raw sorghum and roasted sorghum ". Sorghum is a tropical plant belonging to the family of poaceae. More than 35% of sorghum is grown for human consumption. The analysis carried out in sorghum is minerals in (calcium, sodium and magnesium) the proximate composition of sorghum was determined and these include moisture, ash, protein, carbohydrates, fat and crude fiber using standard method. the samples were produced by grinding in a powder form, the samples were separated in a different container and labeled and later weighed, the parameters were carried out precisely, the proximate composition result showed significant increase in moisture content, crude fibre and crude protein for raw sample, and slightly decrease in roasted sample for ash content and fat content, with an increase in carbohydrate. The mineral show that there is high content of calcium in roasted sorghum and high content of raw sorghum in sodium and magnesium. Due to roasting of sorghum it enhances bioavailability and enhanced flavor and aroma which also tends to reduces anti nutrients, raw sorghum contains more fibre which can be beneficial for digestive health.

Keywords
sorghum comparison proximate mineral analysis roasted guinea
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