Proximate, Mineral and Functional Properties of Maize Starch Complemented with Defatted Sesame Seed Flour

Background: Maize is known to be one of the major cereals used as indigenous breakfast meal and for infant weaning. It is high in carbohydrate with limited protein content and deficient in lysine. There is a need to complement its nutritional attributes with the inclusion of sesame seed flour known to be rich source of protein, fat and some essential minerals to maximize adequate nutrition and minimize mal nutrition that could result from the deficiency of these essential nutrients. Objectives: The physicochemical properties of maize starch complemented with defatted sesame seed flour were investigated.  Methods: Maize grains and sesame seed were processed into starch and flour respectively. The ratio of maize starch to sesame seed flour was 90:10, 85:15, with 100% maize starch as control and 100% maize flour as control. The samples were evaluated for proximate, mineral and functional properties using standard analytical procedure. Results: The proximate composition varies significantly (P≤0.05).The moisture content was in the range of (9.25 to 12.0%), protein (10.58 to 21.70%), crude fiber (0.50 to 3.0%), fat content(1.75 to 10.0%), ash content (1.35 to 3.45%) and carbohydrate (50.55 to 72.67%).The mineral composition shows no significant difference (P≤0.05). Copper was in the range of (0.29 to 0.33 mg/100g), potassium (2.08 to 2.13 mg/100g), sodium (3.67 to 3.72 mg/100g), magnesium (0.77 to 0.84 mg/100g) and manganese (1.47 to 1.54 mg/100g). Most of functional properties investigated show no significant difference (P≤0.05). Bulk density was in the range of (0.62 to 0.64g/ml), swelling power (4.75 to 8.56 g/ml), water absorption capacity (1.8 to 3.0 g/g), oil absorption capacity (1.35 to 1.70 g/g) and gelation capacity (8.20 to 11.90%). Conclusion: The inclusion of defatted sesame seed flour to maize starch during processing can significantly improve proximate, mineral and the functionality of the blends.    Keywords: Maize starch, physicochemical properties, sesame seed flour&nbsp

Determination of Mineral and Toxic Elements in Rice (Oryza Sativa L.) Produced in Three Locations of Niger State, North-Central, Nigeria

Background: Accumulation of heavy metals in the human body may result in toxic effects. They are universally found in the earth's crust and tend to accumulate in crops grown in heavily contaminated soil and hence enter the food chain. On the other hand, some mineral elements are required in a small amount (micronutrients) or large quantity (macronutrients) for the proper functioning of both plant and animal body systems. Objectives: This study determined the toxic and mineral elements in rice (Oryza sativa) varieties produced in three locations of Niger State, North-Central, Nigeria.  Methods: Toxic and mineral elements analysis was conducted on rice samples obtained from three locations in Niger State. Calcium (Ca), Magnesium (Mg),  Phosphorus (P), Copper (Cu), Manganese (Mn), Zinc (Zn), Nickel (Ni), Cadmium (Cd), Chromium (Cr) and Lead (Pb) were analyzed using Atomic Absorption Spectroscopy, while Sodium (Na) and Potassium (K) were determined using a photoelectric flame photometer. Results: Sodium concentrations ranged from 1.33 mg/kg to 1.41 mg/kg; potassium, 3.22 mg/kg to 3.97 mg/kg; calcium, 0.67 mg/kg to 0.88 mg/kg; magnesium, 7.20 mg/kg to 8.25 mg/kg;  phosphorus, 5.82 mg/kg to 7.22 mg/kg; copper, 0.40 mg/kg to 1.35 mg/kg; manganese, 0.15mg/kg to 0.25 mg/kg; zinc, 1.60 mg/kg to 2.90 mg/kg; and nickel, 2.21 mg/kg to 2.24 mg/kg. Lead, cadmium and chromium were not detected in the rice samples. Conclusions: While the toxic metals (Pb, Cd and Cr) were not detected, the concentrations of heavy metals (Cu, Mn, Zn and Ni) were lower than the FAO and WHO recommended level. It can therefore be concluded from this study that rice produced from these locations at the time of study is safe and may not pose immediate health hazards to consumers.   Keywords: Rice, toxic elements, mineral element