Retention of Nutrients Chromium During the Processing of Sorghum
Student: DANIEL Chukwudi OSILE (Project, 2025)
Department of Chemistry
Ambrose Alli University, Ekpoma, Edo State
Abstract
This study examines the soaking on chromium content in Sorghum grains. Samples were soaked in water for varying durations and the chromium levels were analyzed using A.A.S., Results shows a significant decrease in chromium content with soaking time and an range of loss of 1.2% to 7.7% from 100g of the cereal after 2 to 24 hours. This finding has important implications for food preparation and nutritional, as soaking is a common practice in sorghum processing. The study highlights the underlying effects of soaking cereals % help minimize nutrient loss and preserve the nutritional value of sorghum.
Keywords
For the full publication, please contact the author directly at: osiledaniel@gmail.com
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Institutions
- Abdul-Gusau Polytechnic, Talata-Mafara, Zamfara State 3
- Abia State Polytechnic, Aba, Abia State 24
- Abia State University, Uturu, Abia State 71
- Abraham Adesanya Polytechnic, Ijebu-Igbo, Ogun State 3
- Abubakar Tafawa Balewa University, Bauchi, Bauchi State 15
- Abubakar Tatari Ali Polytechnic, Bauchi State. (affiliated To Atbu Bauchi) 1
- Achievers University, Owo, Ondo State 6
- Adamawa State University, Mubi, Adamawa State 8
- Adekunle Ajasin University, Akungba-Akoko, Ondo State 26
- Adeleke University, Ede, Osun State 1