African Cereals and Non-African Cereals: A Comparative Review of Their Nutritional Composition

Edward-Ekpu Douglas Uwagbale; Audu Stephen Saratu; Odiba Victor Akagwu; Okopi Ochaba Stephen; Affiku Manyi Lilian

doi:doi:10.11648/j.wjac.20160101.16

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African Cereals and Non-African Cereals: A Comparative Review of Their Nutritional Composition

Edward-Ekpu Douglas Uwagbale, Audu Stephen Saratu, Odiba Victor Akagwu, Okopi Ochaba Stephen, Affiku Manyi Lilian

Published in World Journal of Applied Chemistry (Volume 1, Issue 1)

Received: 7 October 2016 Accepted: 28 October 2016 Published: 7 January 2017

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Abstract

Cereals were classified according to origin and major producing area, and their nutritional composition compared. Data from researches on nutritional composition of cereals were compiled, categorised and compared. African Cereals (AC) were found to be richer than NAC in all the amino acids covered in this study except in lysine and tyrosine. AC have lower fat, higher carbohydrate and ash contents though acha and oat were observed to have the highest ash contents in this study. Among the cereals in this study, acha, was observed to be the richest in sulphur amino acids, aromatic amino acid, threomine and tryptophan; acha and finger millet were observed to be exceptionally the richest in calcium while teff has the highest magnesium and zinc content. Non-African Cereals (NAC) were found to be richer than AC in protein and fibre content though pearl millet was observed to have comparable protein content. NAC were found to be richer than AC in manganese, phosphorus, potassium and sodium with wheat having the highest phosphorus and sodium contents. The copper content of pearl millet and the manganese content of wheat were observed to be unhealthily higher than their RDAs. B-vitamins were observed to be higher in NAC while barley and oat were observed to be better sources of thiamine and riboflavin among the cereals studied.

Published in	World Journal of Applied Chemistry (Volume 1, Issue 1)
DOI	10.11648/j.wjac.20160101.16
Page(s)	30-37
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Cereals, African Cereals, Non-African Cereals, Proximate Composition, Mineral Composition, Amino Acid Composition, Vitamins, Acha

References

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Edward-Ekpu Douglas Uwagbale, Audu Stephen Saratu, Odiba Victor Akagwu, Okopi Ochaba Stephen, Affiku Manyi Lilian. (2017). African Cereals and Non-African Cereals: A Comparative Review of Their Nutritional Composition. World Journal of Applied Chemistry, 1(1), 30-37. https://doi.org/10.11648/j.wjac.20160101.16

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Edward-Ekpu Douglas Uwagbale; Audu Stephen Saratu; Odiba Victor Akagwu; Okopi Ochaba Stephen; Affiku Manyi Lilian. African Cereals and Non-African Cereals: A Comparative Review of Their Nutritional Composition. World J. Appl. Chem. 2017, 1(1), 30-37. doi: 10.11648/j.wjac.20160101.16

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Edward-Ekpu Douglas Uwagbale, Audu Stephen Saratu, Odiba Victor Akagwu, Okopi Ochaba Stephen, Affiku Manyi Lilian. African Cereals and Non-African Cereals: A Comparative Review of Their Nutritional Composition. World J Appl Chem. 2017;1(1):30-37. doi: 10.11648/j.wjac.20160101.16

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@article{10.11648/j.wjac.20160101.16,
  author = {Edward-Ekpu Douglas Uwagbale and Audu Stephen Saratu and Odiba Victor Akagwu and Okopi Ochaba Stephen and Affiku Manyi Lilian},
  title = {African Cereals and Non-African Cereals: A Comparative Review of Their Nutritional Composition},
  journal = {World Journal of Applied Chemistry},
  volume = {1},
  number = {1},
  pages = {30-37},
  doi = {10.11648/j.wjac.20160101.16},
  url = {https://doi.org/10.11648/j.wjac.20160101.16},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjac.20160101.16},
  abstract = {Cereals were classified according to origin and major producing area, and their nutritional composition compared. Data from researches on nutritional composition of cereals were compiled, categorised and compared. African Cereals (AC) were found to be richer than NAC in all the amino acids covered in this study except in lysine and tyrosine. AC have lower fat, higher carbohydrate and ash contents though acha and oat were observed to have the highest ash contents in this study. Among the cereals in this study, acha, was observed to be the richest in sulphur amino acids, aromatic amino acid, threomine and tryptophan; acha and finger millet were observed to be exceptionally the richest in calcium while teff has the highest magnesium and zinc content. Non-African Cereals (NAC) were found to be richer than AC in protein and fibre content though pearl millet was observed to have comparable protein content. NAC were found to be richer than AC in manganese, phosphorus, potassium and sodium with wheat having the highest phosphorus and sodium contents. The copper content of pearl millet and the manganese content of wheat were observed to be unhealthily higher than their RDAs. B-vitamins were observed to be higher in NAC while barley and oat were observed to be better sources of thiamine and riboflavin among the cereals studied.},
 year = {2017}
}

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TY  - JOUR
T1  - African Cereals and Non-African Cereals: A Comparative Review of Their Nutritional Composition
AU  - Edward-Ekpu Douglas Uwagbale
AU  - Audu Stephen Saratu
AU  - Odiba Victor Akagwu
AU  - Okopi Ochaba Stephen
AU  - Affiku Manyi Lilian
Y1  - 2017/01/07
PY  - 2017
N1  - https://doi.org/10.11648/j.wjac.20160101.16
DO  - 10.11648/j.wjac.20160101.16
T2  - World Journal of Applied Chemistry
JF  - World Journal of Applied Chemistry
JO  - World Journal of Applied Chemistry
SP  - 30
EP  - 37
PB  - Science Publishing Group
SN  - 2637-5982
UR  - https://doi.org/10.11648/j.wjac.20160101.16
AB  - Cereals were classified according to origin and major producing area, and their nutritional composition compared. Data from researches on nutritional composition of cereals were compiled, categorised and compared. African Cereals (AC) were found to be richer than NAC in all the amino acids covered in this study except in lysine and tyrosine. AC have lower fat, higher carbohydrate and ash contents though acha and oat were observed to have the highest ash contents in this study. Among the cereals in this study, acha, was observed to be the richest in sulphur amino acids, aromatic amino acid, threomine and tryptophan; acha and finger millet were observed to be exceptionally the richest in calcium while teff has the highest magnesium and zinc content. Non-African Cereals (NAC) were found to be richer than AC in protein and fibre content though pearl millet was observed to have comparable protein content. NAC were found to be richer than AC in manganese, phosphorus, potassium and sodium with wheat having the highest phosphorus and sodium contents. The copper content of pearl millet and the manganese content of wheat were observed to be unhealthily higher than their RDAs. B-vitamins were observed to be higher in NAC while barley and oat were observed to be better sources of thiamine and riboflavin among the cereals studied.
VL  - 1
IS  - 1
ER  -

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Author Information

Edward-Ekpu Douglas Uwagbale

Department of Chemistry, Nasarawa State University, Keffi, Nigeria
Audu Stephen Saratu

Department of Chemistry, Nasarawa State University, Keffi, Nigeria
Odiba Victor Akagwu

Department of Biochemistry, Kogi State University, Anyigba, Nigeria
Okopi Ochaba Stephen

Department of Chemistry, Nasarawa State University, Keffi, Nigeria
Affiku Manyi Lilian

Department of Chemistry, Collage of Education, Akwanga, Nigeria

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Edward-Ekpu Douglas Uwagbale, Audu Stephen Saratu, Odiba Victor Akagwu, Okopi Ochaba Stephen, Affiku Manyi Lilian. (2017). African Cereals and Non-African Cereals: A Comparative Review of Their Nutritional Composition. World Journal of Applied Chemistry, 1(1), 30-37. https://doi.org/10.11648/j.wjac.20160101.16

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Edward-Ekpu Douglas Uwagbale; Audu Stephen Saratu; Odiba Victor Akagwu; Okopi Ochaba Stephen; Affiku Manyi Lilian. African Cereals and Non-African Cereals: A Comparative Review of Their Nutritional Composition. World J. Appl. Chem. 2017, 1(1), 30-37. doi: 10.11648/j.wjac.20160101.16

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AMA Style

Edward-Ekpu Douglas Uwagbale, Audu Stephen Saratu, Odiba Victor Akagwu, Okopi Ochaba Stephen, Affiku Manyi Lilian. African Cereals and Non-African Cereals: A Comparative Review of Their Nutritional Composition. World J Appl Chem. 2017;1(1):30-37. doi: 10.11648/j.wjac.20160101.16

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@article{10.11648/j.wjac.20160101.16,
  author = {Edward-Ekpu Douglas Uwagbale and Audu Stephen Saratu and Odiba Victor Akagwu and Okopi Ochaba Stephen and Affiku Manyi Lilian},
  title = {African Cereals and Non-African Cereals: A Comparative Review of Their Nutritional Composition},
  journal = {World Journal of Applied Chemistry},
  volume = {1},
  number = {1},
  pages = {30-37},
  doi = {10.11648/j.wjac.20160101.16},
  url = {https://doi.org/10.11648/j.wjac.20160101.16},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjac.20160101.16},
  abstract = {Cereals were classified according to origin and major producing area, and their nutritional composition compared. Data from researches on nutritional composition of cereals were compiled, categorised and compared. African Cereals (AC) were found to be richer than NAC in all the amino acids covered in this study except in lysine and tyrosine. AC have lower fat, higher carbohydrate and ash contents though acha and oat were observed to have the highest ash contents in this study. Among the cereals in this study, acha, was observed to be the richest in sulphur amino acids, aromatic amino acid, threomine and tryptophan; acha and finger millet were observed to be exceptionally the richest in calcium while teff has the highest magnesium and zinc content. Non-African Cereals (NAC) were found to be richer than AC in protein and fibre content though pearl millet was observed to have comparable protein content. NAC were found to be richer than AC in manganese, phosphorus, potassium and sodium with wheat having the highest phosphorus and sodium contents. The copper content of pearl millet and the manganese content of wheat were observed to be unhealthily higher than their RDAs. B-vitamins were observed to be higher in NAC while barley and oat were observed to be better sources of thiamine and riboflavin among the cereals studied.},
 year = {2017}
}

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TY  - JOUR
T1  - African Cereals and Non-African Cereals: A Comparative Review of Their Nutritional Composition
AU  - Edward-Ekpu Douglas Uwagbale
AU  - Audu Stephen Saratu
AU  - Odiba Victor Akagwu
AU  - Okopi Ochaba Stephen
AU  - Affiku Manyi Lilian
Y1  - 2017/01/07
PY  - 2017
N1  - https://doi.org/10.11648/j.wjac.20160101.16
DO  - 10.11648/j.wjac.20160101.16
T2  - World Journal of Applied Chemistry
JF  - World Journal of Applied Chemistry
JO  - World Journal of Applied Chemistry
SP  - 30
EP  - 37
PB  - Science Publishing Group
SN  - 2637-5982
UR  - https://doi.org/10.11648/j.wjac.20160101.16
AB  - Cereals were classified according to origin and major producing area, and their nutritional composition compared. Data from researches on nutritional composition of cereals were compiled, categorised and compared. African Cereals (AC) were found to be richer than NAC in all the amino acids covered in this study except in lysine and tyrosine. AC have lower fat, higher carbohydrate and ash contents though acha and oat were observed to have the highest ash contents in this study. Among the cereals in this study, acha, was observed to be the richest in sulphur amino acids, aromatic amino acid, threomine and tryptophan; acha and finger millet were observed to be exceptionally the richest in calcium while teff has the highest magnesium and zinc content. Non-African Cereals (NAC) were found to be richer than AC in protein and fibre content though pearl millet was observed to have comparable protein content. NAC were found to be richer than AC in manganese, phosphorus, potassium and sodium with wheat having the highest phosphorus and sodium contents. The copper content of pearl millet and the manganese content of wheat were observed to be unhealthily higher than their RDAs. B-vitamins were observed to be higher in NAC while barley and oat were observed to be better sources of thiamine and riboflavin among the cereals studied.
VL  - 1
IS  - 1
ER  -

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