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eISSN: 2581-9615 || CODEN: WJARAI || Impact Factor 8.2 ||  CrossRef DOI

Research and review articles are invited for publication in May 2026 (Volume 30, Issue 2) Submit manuscript

Assessment of the mineral composition and vitamin content of blends of sorghum (Sorghum bicolor L.) and pigeon pea (Cajanus cajan L.) flours

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  • Assessment of the mineral composition and vitamin content of blends of sorghum (Sorghum bicolor L.) and pigeon pea (Cajanus cajan L.) flours

Dorothy Chinomnso Arukwe 1, * and Emmanuel C. Nwanekezi 2

1 Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria.
2 Department of Food Science and Technology, Imo State University, Owerri, Nigeria.
 
Research Article
World Journal of Advanced Research and Reviews, 2022, 14(01), 534-540
Article DOI: 10.30574/wjarr.2022.14.1.0334
DOI url: https://doi.org/10.30574/wjarr.2022.14.1.0334
 
Received on 12 March 2022; revised on 18 April 2022; accepted on 20 April 2022
 
This study was carried out to evaluate the mineral composition and vitamin content of sorghum and pigeon pea composite flours. Flours were produced from sorghum and pigeon pea seeds. The composite flours were mixed homogenously. Six different blends were formulated in the following ratios as 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50 of sorghum and pigeon pea flours respectively, where 100% sorghum flour served as control.  The mineral and vitamin composition of the blends were determined using standard methods.  The mineral composition result showed significant (p<0.05) increase in potassium (315.10 – 635.0 mg/100 g), magnesium (90.01- 94.52 mg/100 g), calcium (20.10 – 52.11 mg/100 g), zinc (2.03 – 2.30 mg/100 g), iron (3.01 – 5.10 mg/100 g) and sodium (4.80 – 7.82 mg/100 g), and significant (p<0.05) reduction in phosphorus (300.20 - 264.15 mg/100 g), with the increased supplementation of pigeon pea flour to sorghum flour in the blends. The vitamin content result recorded significant (p<0.05) increase in niacin (2.60-2.91 mg/100 g), riboflavin (0.07-0.13 mg/100 g), thiamin (0.31-0.43 mg/100 g), ascorbic acid (29.31-34.56 mg/100 g), and decrease in pyridoxine (0.40-0.21 mg/100 g) and alpha-tocopherol (0.61-0.26 mg/100 g), with increased level of inclusion of pigeon pea flour to the blends.  This study showed that supplementing sorghum flour with pigeon pea flour produced blends with improved micronutrients which can find use in ameliorating the prevalence of micronutrients deficiencies in developing countries.
 
Mineral; Vitamin; Composite Flours; Sorghum; Pigeon Pea
 
https://wjarr.com/sites/default/files/fulltext_pdf/WJARR-2022-0334.pdf

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Dorothy Chinomnso Arukwe and Emmanuel C. Nwanekezi. Assessment of the mineral composition and vitamin content of blends of sorghum (Sorghum bicolor L.) and pigeon pea (Cajanus cajan L.) flours. World Journal of Advanced Research and Reviews, 2022, 14(1), 534-540. Article DOI: https://doi.org/10.30574/wjarr.2022.14.1.0334

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