Comparative Study of Nutritional Value of Wheat, Maize, Sorghum, Millet, and Fonio: Some Cereals Commonly Consumed in Côte d’Ivoire

Abstract

This paper focuses on providing a useful database for the decisionmakers for adequate food security policy. It involves making a comparative study of the nutritional values of wheat, maize, sorghum, millet and fonio, which are the five cereals largely consumed in Côte d'Ivoire. In conducting this study, physicochemical analysis were performed. The results reveal that wheat, maize, sorghum, millet, and fonio have an acidic pH. These cereals contain relatively little amount of water and a large proportion of fibers. Carbohydrates represent the highest proportion of the dry matter of the cereals, while maize contains the most important rate. Maize, sorghum, and millet contain more lipids. Wheat, maize, and millet have lower ashes. Wheat and millet contain more proteins. Millet, sorghum, and fonio are the richest cereals in iron. Wheat is rich in calcium but has a lower content of potassium, phosphorus, and Magnesium. Fonio is rich in zinc. Cereals are rich in phytochemical compounds such as phenolic acid, flavonoids, and tannins. It is also important to take into cognizance the presence of antinutritional compounds such as phytates and oxalates. The results show that all the cereals studied represent potential sources of energy in Ivorians food but also has significant sources of fibers and minerals.

Nutritional, Functional, Physical, and Microstructural Properties of Ethiopian Emmer Wheat (Triticum dicoccum L.) Varieties as Affected by Growing Seasons and Grain Types (Hulled and Dehulled)

“…e variation in the energy values among the studied varieties was attributed to the variations in the composition of fat, carbohydrates, and proteins among the varieties and dehulled and hulled samples. According to Jocelyne et al [34], the energy values in wheat, maize, sorghum, and millets were 308.22 kcal/100g, 321.79 kcal/100g, 308.84 kcal/100g, and 319.39 kcal/100g, respectively, which are lower than the energy values of emmer wheat varieties considered in the present study. Bordoni et al [32] also reported that the energy value of durum wheat is 339 kcal/100g, which is higher than those of some emmer wheat varieties.…”

“…About 34 to 63% of the wheat bran is occupied by the rich stock of soluble and insoluble dietary fiber [35]. Several studies found high total fiber content compared to some of the emmer wheat varieties in our study in wheat (13.1%) and oats (10,6%) by USDA [36]; in oats (13.66-30.17%) by Sterna et al [33]; and in wheat (2.18%), maize (6.69%), sorghum (8.14%), and millet (3.89%) by [34].…”

“…Lower fat content in durum wheat (2.47%) by Bordoni et al [32] and higher fat content in oats (5.2% to 12.40%) by Sterna et al [33] were reported compared to some of the emmer wheat varieties considered in the present study. Jocelyne et al [34] also reported the fat content in wheat (1.73%), maize (4.18%), sorghum (3.65%), and millet (4.58%).…”

“…Biel et al [37] reported that the ash content in common wheat grains and triticale is 1.82% and 1.3%, respectively, which is lower than emmer wheat varieties studied. Jocelyne et al [34] also reported that the ash contents of wheat, maize, sorghum, and millet were 1.41%, 1.79%, 4.16%, and 2.16%, respectively.…”

“…In a previous study, Dhanavath and Rao [3] found a higher carbohydrate content of emmer wheat (78% to 83%) compared to the present study and concluded that varietal differences and environmental conditions influence the protein, carbohydrate, fat, ash, and fiber content of emmer wheat. It was also found that rainfall during the different stages of wheat growth (vegetative and ripening) influences the carbohydrate content in the wheat grains (Jocelyne et al [34]).…”