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
- Isa Mustapha Agwai I Polytechnic, Lafia, Nasarawa State 2
- Jigawa State Polytechnic, Dutse, Jigawa State 4
- Joseph Sarwuan Tarka University, Makurdi, Benue State 17
- Kaduna Polytechnic (NCE), Kaduna, Kaduna State 2
- Kaduna Polytechnic, Kaduna 327
- Kaduna Polytechnic, Kaduna , Kaduna State (affl To Fed Univ of Tech, Minna) 6
- Kaduna State College of Education, Gidan-Waya (affliatted To Abu) 2
- Kaduna State University, Kaduna, Kaduna State 246
- Kano State Polytechnic, Kano, Kano State 196
- Kano University of Science and Technology, Wudil, Kano State 6