Comparative proximate analysis of selected grain cereal flours - guinea corn, millet and wheat Department: Food Science Technology By: Ziggerzillion Project ID: 7078 Rating: (3.5) votes: 2Rate this project12345 Price:₦3000 Get the Complete MaterialAbstractThree types of grain flours (millet, guinea corn, and wheat) obtained from Eke Oko market, Oko, Anambra State were analyzed for their nutritional quality. They were chemically analyzed using the methods by Association of Analytical Chemist (AOAC) using flame Atomic Absorption Spectrophotometer (Thermo Scientific iCE AAS 3000 series). It was observed that the moisture content for the grain flour ranges between 6.01 to 9.7%, Crude fibre ranges from 2.54 to 4.95%, crude fat ranges from 2.34 to 4.21%, Ash content ranges from 3.54 to 3.56%, protein ranges from 11.2 to 14.24% and carbohydrate ranges from 64.18 to 25.43%. The grain flours are good sources of essential elements that are needed for body building and because of its great nutrient potentials, they can be used to formulate nutritious and more cost effective complementary foods as part of effort to improve child nutrition, and reduce morbidity and mortality rates....Preview Download Preview +Other Food Science Technology project topics and materials you might be interested in»Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus)»Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara»Nutrient and anti-nutrient content of raw, fermented and germinated millet flour»Formulation and production of ethanol from cassava waste peels»Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended»Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo»Assessing the impact of air humidity on the drying of freshly harvested corn»Production of fruit squash from different local fruits»Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour»Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea»The nutritional evaluation of biscuit produced from potato and plantain flours»Evaluation of jams and marmalades produced from apple, orange, water melon and pineapple»Quality evaluation of bread produced from wheat, tigernut and carrot flour blend»Production of shelf-stable pineapple (Ananas Comosus) juice using gum arabic (Acacia Senegal) as a stabilizer»Effect of fermentation time on the quality characteristic of cassava flour