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Archive | ISSUE: , Volume: Oct-Dec-2024

Proximate Analysis and Elemental Composition of Seasoned and Unseasoned Food Products from Bwari Area Council Abuja, Federal Capital Territory: A Study Using AOAC and ICP AES Methods


Author:Jibrin Noah

published date:2024-Oct-28

FULL TEXT in - | page 303 - 314

Abstract

This study was carried out to investigate the Proximate Analysis and Elemental Composition of some Seasoned and Unseasoned Food Products from Bwari Area Council Abuja Using AOAC standard methods for the determination of Moisture content, Ash content; crude protein, Crude fibre, Carbohydrate e.t.c. Mineral composition and some trace elements were also determined using the Atomic Absorption spectrophotometric method and Inductive Coupled Plasma Atomic Emission Spectrometer (ICP AES). The moisture content, the protein content, the fat content, the ash content, the crude fibre, and Carbohydrate of all the analysed Seasoned samples ranged as follows; 7.5-12.00%, 2.19-14.7%, 0.13 -4.036 %, 0.49 – 16.16%, 3.36- 6.64%, 69.92 % - 87.72 % respectively. Also, the results of the elemental composition of the samples are as follows; Fe(11.62 – 27.99 mg/kg), Mg(26.29 - 82.18 mg/kg), Zn(4.20 - 20.45 mg/kg), Ca(45.97-103.23 mg/kg), Mn(1.729 - 18.734) respectively. The moisture contents of the samples were found to be low thus making them to have a longer shelf life andless open to degeneration and spoilage by the action of mold and other microorganisms which flourish well at higher moisture contents. The protein and carbohydrate contents were relatively high compared to other food samples. The mineral and trace metal composition was within the acceptable standards required by the body. These food samples have enough nutritional value to contribute to our health and solve the problem of malnutrition in Nigeria.

Keywords: Proximate, Millet Seasoned, Unseasoned, Elemental Composition,

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