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Direct Research Journals
Vol.3 (5), pp. 106-116, May, 2015
ISSN: 2354-4147

Nutritional evaluation of some cereals and tubers cultivated and consumed in Yola, Adamawa State, Nigeria
Article Number: DRJA17085918

Original Research Article


Department of Biochemistry, Modibbo Adama University of Technology, Yola, Adamawa State, Nigeria.

date Received: April 1, 2015     date Accepted: April 26, 2015     date Published: May 30, 2015


The study was designed to evaluate the nutritional and anti-nutritional content of the food cereals and tubers commonly consumed in Yola, Adamawa state Nigeria. The investigations were carried out on proximate (moisture, fiber, ash, protein, nitrogen, fat, carbohydrate and energy), mineral elements (Na, K, Zn, Cu, Pb and Mn) vitamins ( β-carotene, vitamin C, vitamin E, vitamin B1 and vitamin B2 and anti-nutrient contents (phytate, oxalate and Tannins.The percentage moisture ranges between 1.04 % for white rice to 62.50 % in sweet potato revealing that tubers generally has high moisture contents than cereals. The carbohydrates, proteins and fats contents of cereals are higher than in tubers. In fact rice (white) contained highest amount of carbohydrate with 80.40%.The study showed that sodium, zinc, copper, potassium and manganese were detected in the investigated samples and potassium was found to be higher in cereal grains. Lead was not detected in the cereal grains and tubers. Vitamin C was detected in both cereals and tuber samples; the value ranges between 0.034 mg/100g in maize (white) to 6.0 mg/100g in tubers (yam), respectively. Vitamin B1was low in cereal grains (rice). Riboflavin (B2) was lowest in cereal grains with 0.01mg/100g. The values for phytate were higher in cereals than in tubers. Oxalate was lower in tuber (sweet potato) with 0.03 mg/100g. Our investigation  revealed that tannins was lower cereal Sorghum durra (white) with 0.37 mg/100g and seen higher in sweet potatoes. Our findings also revealed that the levels of the anti-nutritional factors may not affect the availability and utilization of nutrients present in the food stuff.

Key words: Cereals, tubers, proximate composition, anti-nutrient, vitamins and mineral elements