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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- Federal University of Technology, Minna, Niger State 47
- Federal University of Technology, Owerri, Imo State 95
- Federal University Oye-Ekiti, Ekiti State 41
- Federal University, Birnin-Kebbi, Kebbi State 37
- Federal University, Dutse, Jigawa State 6
- Federal University, Dutsin-Ma, Katsina State 63
- Federal University, Gashua, Yobe State 3
- Federal University, Gusau, Zamfara State 14
- Federal University, Kashere, Gombe State 1
- Federal University, Lafia, Nasarawa State 6