Professional Documents
Culture Documents
INTRODUCTION
1.1
Introduction
The word cereal derives from Ceres, the name of the Roman goddess of
terms of production (FAO, 2011) and millet a general category for several
species of small grained cereal crops (Iren, 2004) is ranked seventh.
A review of related literatures indicated that about 95 % of the metal
content of cereals generally consists of Mg, Fe, Ca, and Zn. Besides these, a
large number of other elements are present in trace quantities (Kent, 2006).
Nearly all the mineral elements required by the body are present in cereal
grains. Important exceptions are iodine and sodium. Cereal grains also provide
significant amounts of S, Cl and Mn all of which have demonstrable functions
in the metabolism of human body (Kent, 2006). The role being played by some
of these elements in the development of human body cannot be
overemphasized.
This research work aims at identifying the elements such as Zn, Fe, Mg
and Ca in cereals like corn, millet and guinea corn. This will assist in qualifying
and quantifying the nutritional and food values of these selected cereals in
human diet and animal feed.
1.2
the world. Corn may also be referred to as maize and is believed to originate
from Mexico and Central America. The corn plant possesses a simple stem of
nodes and internodes. A large leaf extends off of each internode and the leaves
2
total 821 per plant. The leaves are linear or lanceolate with an obvious midrib
and can grow from 30 to 100 cm (11.839.4 in) in length. The male and female
inflorescences are positioned separately on the plant. The male inflorescence is
known as the 'tassel' while the female inflorescence is the 'ear'. The ear of the
corn is a modified spike and there may be 13 per plant. The corn grains, or
'kernels', are encased in husks and total 301000 per ear. The kernels can be
white, yellow, red, purple or black in colour. Corn is an annual plant, surviving
for only one growing season prior to harvest and can reach 23 m (710 ft) in
height.
The Guinea Corn, Sorghum vulgare, is commonly called broomcorn. An
annual grass like other Sorghums, it grows 6 to 15 ft tall, although dwarf
varieties are only 3 to 7 ft in height. The upper peduncle is normally 8 to 18 in
long, topped by a branched inflorescence or panicle, from which the seedbearing fibers originate. The fibers are usually 12 to 24 in long, but can be up to
36 in long; they are branched toward the tip where the flowers and seed grow.
The seeds number about 30,000/lb, with feed value similar to oats. A ton of the
fibrous panicle makes 900 to 1200 brooms.
Millets are of various varieties; the four major types are Pearl millet
(Pennisetum glaucum), which comprises 40% of the world production, Foxtail
millet (Setaria italica), Proso millet or white millet (Panicum miliaceum), and
Finger Millet (Eleusine coracana) (Yang et al., 2012). Pearl millet produces the
3
largest seeds and it is the variety most commonly used for human consumption
(Mariac et al., 2006; ICRISAT, 2007). In Nigeria, Benue state especially, two of
those major millets are mainly cultivated. These millets are Pearl millet
Ammine and Finger millet Agasi.
Pearl millet (Pennisetum glaucum) which is also called Ammine in
Tivland is the most widely grown of all millets. It is also known as bulrush
millet, and is also known as gero in hausa. The height of the pearl millet plant
may range from 0.5 to 4 metres. The pearl millet grain has great variation, and
can be nearly white, pale yellow, brown, grey, slate blue or purple. The kernel
shape has five different classifications: obovate, hexagonal, lanceolate, globular,
and elliptical. Grains of pearl millet are about 3 to 4 mm long, much larger than
those of other millets. The seeds usually weigh between 2.5 and 14 mg, with a
typical mean of 8 mg. The size of the pearl millet kernel is about one-third that
of guinea corn. The relative proportion of germ to endosperm is higher in pearl
millet than in sorghum.
Finger millet, Eleusine coracana, is also an annual grass in the family
Poaceae which is grown for its grain which can be used for food or for brewing.
Finger millet is a robust tillering grass which grows in tufts. It has erect, light
green stems. The leaves of the plant are dark green, linear and mainly smooth
with some hair along the leaf edges. The inflorescence of the plant is a cluster of
326 fingers composed of dense spikelets where the grain, or seed, is
4
produced. Finger millet can reach 1.7 m (5.6 ft) in height and is an annual plant,
harvested after one growing season. Finger millet may also be referred to as
African fingermillet, goosegrass or millet and originates from the highlands of
Eastern Africa. The colour of finger millet grains may vary from white through
orange-red, deep brown, purple, to almost black. The grains are smaller than
those of pearl millet. The typical mean weight of finger millet seed is about 2.6
mg.
1.3
balanced diet of children and humans as a whole. Lack of these elements causes
nutrient malnutrition which may lead to other diseases. They are essential to
growth of bones, blood flow and other body functions. One of the main sources
of these elements is cereal crops that is the reason why children fed on cereal
crops develop better than those fed on root crops.
This study tends to throw more light on the mineral elements found in
cereals such as corn (maize), millet (Agasi and Ammine) and Guinea corn; it
will also enable a comparism of their nutritive potentials.
1.4
1.5
i.
1.6
been studied before but not in this region i.e. Benue State. This research tends to
determine the concentration of some macronutrients in these crops in Benue
state. This is done by wet digestion of these elements using atomic absorption
spectrometer. The result will be compared among the cereals to ascertain the
usefulness of each crop in human and nutrition.
CHAPTER TWO
REVIEW OF RELATED LITERATURE
2.1
Introduction
This chapter looks to educate us on the background of this study; it looks
back on the works of other scholars who have determined the elements in these
cereals.
It illuminates our knowledge on the proximate composition of these
cereals as seen by other researchers. This tells us the composition of
carbohydrates, proteins, fat, moisture and ash of these cereals, it then goes on to
give us the mineral and vitamin composition of these cereals.
Later in the chapter, the wet digestion was defined and its principle of
work stated. The flame atomic absorption principle was also stated to help in
understanding this research work.
2.2
Proximate Composition
Ikram, Muhammad and Arifa (2010) reported in their work on corn
(maize) that the Corn kernels has a moisture content of in the range of 9.20110.908%, ash (0.7-1.3%), fats (3.21-7.71%), protein (7.71-14.60%), crude fiber
(0.80-2.32%) and carbohydrates (69.659-74.549%). The data indicate that seeds
of different varieties of corn vary greatly in terms of protein, fats and crude fibre
content.
In a research paper by Akaninwor et al. (2007), the proximate analysis
revealed that guinea corn predominantly contained carbohydrate (73.87%),
which was followed by protein (9.35%), moisture (8.69%), ash (2.13%), lipid
(3.83%) and fibre (2.15%).
For pearl millet, Taylor et al. (2010) cited in Issoufou, Mahamadou and
Guo-Wei (2013) stated that the carbohydrate content of a whole grain is 59.8%,
protein content is 14.8%, fat is 4.86%, crude fibre is 12.19% and ash content of
about 1.64%.
Bagdi et al. (2011) cited in Issoufou, Mahamadou and Guo-Wei (2013)
reported that the Proso millet which in the Tivland is called Agasi contains
proteins, fats, carbohydrates and crude fibre contents of 11.58%, .4.9%, 80.1%
and 0.7% respectively while Burton et al (1972), Carr (1961) and Kurien (1967)
reported in his work that the ash content of the Proso millet is of the range 2.63.9%.
2.3
and some in trace quantities. This research work gives a highlight of the
8
Phosphorus (P)
Magnesium (Mg)
Potassium (K)
Iron (Fe)
Zinc (Zn)
Calcium (Ca)
Manganese (Mn)
Copper (Cu)
Sodium (Na)
40 60
34 40
17 23
48
01
25
02
13
47
Concentration (mg/g)
Pearl Millet
Finger Millet G. corn
(mg/100g)
(mg/100g
)
450 990
283
360.5
180 270
137
129.8
70 110 (g/g) 408
245.7
70 180 (g/g) 3.9
6.8
53 70 (g/g)
2.3
4.5
10 80
344
27.34
18 23 (g/g)
5.49
1.3
10 18 (g/g)
0.47
0.71
4 13 (g/g)
11
90.4
2.3.1 Maize
Sule, Umoh, Whong, Abdullahi and Alabi (2014) reported in their journal
on the mineral and nutritional value of the corn plant that of all the minerals,
phosphorus content of the corn plant was the highest, followed by magnesium,
Potassium and sodium while other mineral content such as calcium, manganese,
zinc, iron, copper were all in low percentages of the seeds.
2.3.2 Pearl Millet
Nwasike, Okoh, Aduku and Njoku (1987) reported that maize contained
minerals like Phosphorus (P), magnesium (Mg), Potassium (K) in higher
quantities while Calcium (Ca), sodium (Na) and iron (Fe) in lesser quantities
and copper (Cu), Manganese (Mg) and Zinc (Zn) are in trace quantities.
2.3.3 Finger Millet
In a report by Shobana et al (2003), it was reported that the finger millet
specimens examined had large amounts of calcium, potassium, phosphorus and
magnesium while the elements found in lesser quantities were manganese,
copper, iron, sodium, manganese, molybdenum, zinc, chromium, sulphur and
chlorine.
2.3.4 Guinea Corn
Samiha and Azza (2012) have reported that the micro- elements content
of the guinea corn are iron (Fe), zinc (Zn), manganese (Mn) and copper (Cu). It
was also found that the macro elements in the cereal were phosphorus (P),
potassium (K), magnesium (Mg), sodium (Na) and calcium (Ca).
2.4
2.4.1 Maize
It is used for making cornmeal by grinding whole corn. The coarsest meal
when ground is called grits, which is used to make corn flakes. Another type of
10
cornmeal is called masa flour, which is made by treating corn with lime (alkali).
This releases the corn's niacin into a form the body can use.
Penicillium could be gotten from the corn steep liquor. Corn steep liquor
is a by-product of the process of separating the various parts of corn. It is the
water used to soak the various components, and it is reused in several steps.
Corn steep liquor contains acids, yeast, gluten, and plenty of nitrogen, and is
partially fermented by the time it leaves the mill. It was discarded as waste until
the 1940s, when scientists determined that corn steep liquor is the perfect
medium in which to grow large quantities of penicillium.
Corn could also be used to make sugar as corn syrup. Corn syrup is made
from corn starch. Starch is a carbohydrate, a molecular chain of sugars.
Enzymes are added to the starch to break the chains into sugars, mainly glucose.
Further processing can change the sugars into High-Fructose Corn Syrup
(HFCS). HFCS is used to sweeten a variety of products, most notably soft
drinks.
Another possible use of corn is in the formation of ethanol. Distilled
alcohol from grain is called ethanol. The word in modern usage usually refers to
ethanol fuel or bio-fuel made by distilling corn. Regular gasoline-powered cars
can run on gas blended with up to 10% ethanol. Corn is a renewable resource,
so bio-fuels are seen as a replacement for fossil fuels. However, the growing use
11
of corn for bio-fuel raises concerns about the diminishing availability of corn
for food. Currently, the production of bio-fuels uses as much or more energy
than it produces.
2.4.2 Guinea Corn
It can be used to bake as sorghum flour. It can be used to replace wheat
flour as it would be cheaper. It has a nice neutral flavour and is light in colour,
so it's super versatile. It can also be used for salad when added with chopped
carrots and warm spices; it is a taste that cannot be passed.
It could also be used to make sugar as sorghum syrup. Sorghum syrup is
made from sorghum starch. Enzymes are added to the starch to break the chains
into sugars, mainly glucose. Sorghum syrup has a rich, earthy sweetness and can
be used in place of honey or maple syrup in your favorite recipes.
2.4.3 Pearl Millet
Nigeria uses millions of tonnes of pearl millet as staple food in many
homes, especially among the poor predominantly in Northern Nigeria, Niger,
Burkina Faso, Mali (FAO, 2007). It is also used in making a popular fried cake
known as "masa". Its flour is also used in preparing "tuwo", a thick binding
paste. It contains 18% protein, rich in vitamin B especially niacin, B6 and folic
acid. It is fitted for flat bread especially because it lacks gluten.
12
It is often ground into flour, rolled into large balls, parboiled, liquefied
into a watery paste using fermented milk and then consumed as a beverage. This
beverage called "fura" in Hausa, it is a popular drink in northern Nigeria.
Pearl millet is an excellent forage crop because of its low hydrocyanic
content. The green fodder is rich in protein, calcium, phosphorus and other
minerals with oxalic acids in safe limits. It is more digestible when fed green to
animals rather than chaffed straw (Chopra, 2001). The glumes and pericarp
"dusa, are also used in preparing feeds for livestock including poultry. The
stalks are used in making mulches and as fuel woods. People with celiac
diseases can replace certain gluten containing cereal in their diets with pearl
millet.
The agri-tourism and recreational wildlife industries are finding superior
results from using pearl millet in rations for bobwhite quail production (Savage
1995), and for supplemental feeding. It also seems to be an excellent feed for
other birds, including dove, turkey, song-birds, ducks, and swine.
It is equal to or better than typical maize-soybean poultry diets for broiler
production and can be fed at up to 10% of the ration without grinding (Davis,
Dale and Ferreira, 2003; Hidalgo, Davis, Dale and Dozier, 2004), thus reducing
feed processing costs.
13
Wet Digestion
15
2.6
16
CHAPTER THREE
MATERIALS AND METHODS
3.1
Reagents
17
The reagents used during the experiment were Nitric acid (HNO3), and
de-ionized water. The strength of the acid was tested by titration before the
experiment and found to be of analytical grade.
3.2
i.
ii.
Apparatus
Glass wares used were 250ml beakers, volumetric flasks (100ml),
measuring cylinder, glass spatula, burettes and pipettes.
Four crucibles, EDTA plastic sample bottles, agate mortar, retort stand
Sampling
The samples were randomly selected from farmers in the Makurdi Local
Government Area of Benue State. The grains of each cereal sample were
harvested from their respective plants on the 20th October, 2014.
The collected samples were then taken to the taxonomist (Herbarium
Keeper) of the biological Science Department, Benue State University Makurdi
for identification and authentication. They were later identified as Zea mays,
Sorghum vulgare, Pennisetum glaucum and Panicum miliaceum.
3.4
Pre-treatment of Samples
The corn grain sample was washed in tap water and then rinsed with
distilled water to clear away any impurities. It was then allowed the air-dry on
18
the working bench of the chemistry laboratory Benue State University, for two
weeks after which it was then crushed using an Agate mortar and pestle, before
being sieved to obtain finely divided powder. The same procedure was carried
out on the guinea corn, pearl millet and proso millet grain samples.
3.5
Sample Digestion for the Determination of, Mg, Fe, Ca, and Zn by
A.A.S.
1g of each sample was weighed into four different crucibles labelled
19
After cooling, the digests were filtered into a standard flask. The
crucibles were properly rinsed with distilled water and emptied into the flasks.
The flask was finally made up to the 100 cm3 mark with distilled water.
The digests were then transferred into EDTA plastic sample bottles to be
stored for further use.
3.6
solution made up to 500ml giving 15mg of Iron (Fe). Serial dilution was carried
out to give 2mg, 4mg, 6mg, 10mg and 12mg respectively.
Similarly, standard for zinc (Zn) was prepared in the same way using
0.02g of ZnSO4. The same procedure was repeated for Ca (0.02g), and Mg
(0.02g) using CaSO3, and MgSO4 respectively.
3.7
of the standard produced by serial dilution. Use of the lamp begins with the
standard.
The digest samples were then aspirated using the correct hollow cathode
lamp for the element of interest (analyte); with the appropriate slit and
20
wavelength selected for such an element. The calibration curve for each element
was automatically displayed on the monitor upon aspiration.
Concentration were obtained in mg/l from A.A.S. the Atomic Absorption
Spectrometer was used to analyse for Ca, Fe, Mg and Zn, and their final
concentrations were given in mg/l.
Calculation
mg/g =
mg
blank
l
wieig ht of sample 10
conc .
Conc. In percentage =
conc .
mg
dilution factor
l
100
1000000
1
CHAPTER FOUR
RESULTS AND DISCUSSION
21
4.1
Results
1.7021
1.7152
1.6982
1.7617
Concentration
Mg (mg/l)
Zn (mg/l)
4.7834
4.7810
4.7433
4.7361
0.5674
0.3605
0.6226
0.5487
Ca (mg/l)
942.26
963.16
1196.239
1106.072
Fe (mg/g)
0.15316
0.15447
Concentration
Mg (mg/g)
Zn (mg/g)
0.47834
0.0523
0.4781
0.03161
22
Ca (mg/g)
94.226
96.316
Pearl millet
Proso millet
0.15277
0.15912
0.47433
0.47361
0.05782
0.05043
119.6239
110.6072
The mean concentration for each element were calculated for Guinea
corn, Corn, Pearl Millet and Proso millet and entered into their respective
columns in table 9 above. The mean concentrations in mg/l are converted to
percentage element using the relationship below:
conc .
mg
dilution factor
l
100
1000000
1
Example:
Iron in Guinea corn has a mean concentration of 8.5560mg/l and can be
converted to percentage calcium as:
%Mg in G. Corn =
=0.047384
1000000
1
Sample
G. Corn
Corn
Pearl millet
Proso millet
Fe
0.017021
0.017152
0.016982
0.0176
Concentration (%)
Mg
Zn
0.047834
0.005674
0.04781
0.003605
0.047433
0.006226
0.047
0.005487
Ca
9.4226
9.6316
11.96239
11.06072
4.3
Discussion
The data on the percentages of the mineral nutrients of the samples in the
table 10 shows a very little variation between the concentration of the different
elements (Fe, Ca, Mg and Zn) of the different samples.
From the percentage concentration of the cereals Zea mays, Sorghum
Vulgare, Pennisetum glaucum and Panicum miliaceum have a range of
concentration of the elements Calcium (Ca), Iron (Fe), Magnesium (Mg) and
Zinc (Zn) as shown in the table below.
% Concentration Range
0.017 0.018
0.047 0.048
0.004 0.006
9.422 11.962
From the data shown in table 10 above, it is seen that the elemental
composition of Zea mays, Sorghum Vulgare, Pennisetum glaucum and Panicum
miliaceum are approximately in the same range of values.
25
26
From the uses of elements Zn, Ca, Fe and Mg in the body, cereals are
highly nutritious and highly recommended because of the high elemental
concentration of these elements in cereals.
CHAPTER FIVE
SUMMARY, CONCLUSION AND RECOMMENDATION
5.1
Summary
The study on the elemental chemical analysis to determine the mineral
elements. The elements determined in this research work were four of the macro
essential elements namely Iron (Fe), Magnesium (Mg), Calcium (Ca) and Zinc
(Zn).
From the analysis of the data gotten during the experimental stage of this
research work, the percentage concentration of the four elements Iron (Fe),
Magnesium (Mg), Calcium (Ca) and Zinc (Zn) were gotten. The percentage
concentration of each element was found to be essential in both human and
animal diet.
5.2
Conclusion
From the results, it could be concluded the mineral elements distribution
in the cereals Zea mays, Sorghum Vulgare, Pennisetum glaucum and Panicum
miliaceum is cited in the table 10.
The cereal samples have high concentrations of calcium (Ca), magnesium
(Mg), Zinc (Zn) and Iron (Fe) which is are necessary for bone development,
controlling of blood pressure and production of energy, healing of wounds and
strengthening of the immune system and for brain development and
haemoglobin production in the body. Therefore, it can be said that cereal is
necessary for the body.
5.3
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