Biochemical Relevance of Sorghum and Millet Produced In the Kasena-Nankana Districts of Ghana, And Some of Their By-Products to Food, Nutrition, Health and Wealth of the People

Abagale S.a, Apaseku J, Dawda S, Abagale M-D and Abi L.a

International Journal of Chemistry and Materials Research, 2013, vol. 1, issue 2, 14-24

Abstract: This study was conducted in two farming seasons between 2008 and 2010. Two varieties each of millet and sorghum from the Kasena-Nankana districts of the Upper East Region of Ghana were compared. Methods used were personal interviews, proximate and micronutrient analyses, and assessment of “waste products”. Results show that Pearl millet:finger millet:red sorghum:white sorghum are used respectively to make 5: 8:5:5 diets. For the first season, the highest average contents were: Crude protein(12.2%), and fibre(5.4%) in the white sorghum; carbohydrates(83.1%) in the proso millet, fat(4.2%) and ash(1.6%) in the pearl millet and moisture range from 0.3-2.1%. Also the red sorghum had the highest average of Na(548.5 mg/kg), Fe(68.8 mg/kg), and Mg(509.3 mg/kg); K(668.0 mg/kg) was highest in both red sorghum and pearl millet; Mn(16.5 mg/kg) in the pearl millet, and Ca(29.3 mg/kg) in the proso millet. In the second season, the highest average amount of crude protein(14.4%), fat(2.9%), ash(2.1%) and fibre(3.5%) were in the white sorghum, and carbohydrates(76.2%) in the red sorghum. The working moisture ranged from 8.2-17.7%. The highest average Na, Fe, and Mg were respectively 509.0 mg/kg, 70.5 mg/kg, 540.2 mg/kg all in the red sorghum. K(690.0 mg/kg) and Mn(12.8 mg/kg) were in the pearl millet, while Ca(32.0 mg/kg) was in the proso millet. The aqueous extract of the stalk ashes of pearl millet were used to flavour and de-ferment soups; stalks of sorghum served as cooking fuel, and for making baskets and sleeping mats, and the husk as cattle feed. Dusa and pito mash are food by-products from the grains used in feeding poultry and non-ruminants. Dusa had highest crude protein (21.48%) and carbohydrates(51.48%) and pito mash had 9.30% fat, fibre(11.38%) and ash(5.97%).

Keywords: Millet; Sorghum; By-products; Human; Nutrition; Health; Wealth (search for similar items in EconPapers)
Date: 2013
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