APPLICATION OF CHEMOMETRICS TECHNIQUE TO NUTRITIONAL QUALITY EVALUATION OF SELECTED UNPROCESSEDAND PROCESSED WHEAT PRODUCTS IN MINNA, NIGER STATE

APPLICATION OF CHEMOMETRICS TECHNIQUE TO NUTRITIONAL QUALITY EVALUATION OF SELECTED UNPROCESSEDAND PROCESSED WHEAT PRODUCTS IN MINNA, NIGER STATE

ABSTRACT The study focused on the application of chemometric technique to nutritional quality evaluation of selected processed and unprocessed wheat products in Minna, Niger state. Fourteen wheat samples were collected from three markets in Minna. Proximate compositions of the samples were determined using standard methods. The samples were first wet ashed using H2SO4, H2O2 and deionized water before instrumental analysis using FES for (Na, K, Mg and Ca), colorimetry (P) and AAS for (Fe and Zn). The proximate compositions indicated moisture contents range between 8.83-13.74% and 7.7-11.00% for the processed and unprocessed samples respectively. The unprocessed samples had more ash, carbohydrate, fat, fibre and energy values of 1.44-1.89, 66.39-70.84, 5.59-6.92, 1.16-1.01% and 369.71-383.95 kCal/100 g respectively. The protein contents ranged from 12.25-16.61 % for all the samples. The mineral contents (mg/100g) were: Na (5.91-6.82 and 3.20-4.61), K (506.33-558.35 and 161.57-482.50), Ca (50.24-56.20 and 27.43-54.40), Mg (68.64-92.23 and 46.17-66.30), P (156.12-278.32 and 128.23-268.30), Fe (4.22-5.18 and 2.87-6.58) and Zn (5.19-6.43 and 2.57-5.24) for the unprocessed and processed samples respectively. The unprocessed samples had more amounts of K, Zn, Na, Ca and Mg while the processed samples had more Fe and P contents. Physical tests (farinography and sedimentation analysis) suggested that the processed samples had better physical properties such as rheological and baking properties and better gluten contents. PCA and HCA revealed that substitutability is peculiar to either the processed or unprocessed samples. Correlation matrix further revealed that there was loss of identity due to processing as the correlation observed in the unprocessed samples could not correlate with the processed samples. This study shows that the unprocessed samples are richer in both micro and macro nutrients and therefore,could be suggested for more consumption than the processed.

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