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
Filters
Institutions
- Mohammed Lawan College of Agriculture, Maiduguri, Borno State 12
- Moshood Abiola Polytechnic, Abeokuta, Ogun State 7
- Nasarawa State University, Keffi, Nasarawa State 8
- Niger Delta University, Wilberforce Island, Bayelsa State 28
- Niger State College of Education, Minna, (Affl To Usmanu Danfodiyo Uni, Sokoto) 1
- Nigeria Maritime University, Okerenkoko, Delta State 1
- Nigerian Army University, Biu, Borno State 3
- Nile University of Nigeria, Abuja 3
- Nnamdi Azikiwe University, Awka, Anambra State 98
- Northwest University, Kano, Kano State 179