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
retention nutrients chromium during processing sorghum
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