Comparative evaluation of the nutrient and anti-nutrient contents of edible flours consumed in Nigeria

Abstract

Healthy foods/diets are essential for maintaining good health and preventing diseases. Recently, there has been increase in the incidence of non-communicable diseases (NCDs) worldwide and this has brought about a lot of research on the effect of various foods on the nutritional status of people. Also, this has led to the development of healthier alternatives to manage such health conditions. The aim of this study was to comparatively evaluate the nutrient and anti-nutrient content of four commonly-consumed flours. Processed wheat, oat and unripe plantain flours were purchased from the market while fonio was purchased as whole grain before it was cleaned and milled into fine flour. Samples were stored at room temperature in properly-labelled, air-tight sample glass bottles for analyses. Proximate composition was determined using standard methods of the Association of Analytical Chemists (AOAC). Micronutrients were estimated by Atomic Absorption Spectrophotometry, while anti-nutrients were determined using standard spectrophotometric methods. Inferential and descriptive statistics was used to analyze the data at a significance level of P<0.05. The proximate parameters varied significantly (P<0.05) among the flours. Carbohydrate varied from 76.38 + 0.59% (oat flour) to 87.65 + 0.36% (unripe plantain flour). Protein was least (8.75 + 0.25%) in unripe plantain flour and highest (16.08 + 0.26%) in wheat flour. Oat flour had significantly (P<0.05) higher content of beta-carotene (8.67 + 0.03mcg/100g), while wheat flour had significantly (P<0.05) higher content of calcium (45.36 + 0.29mg/100g). For the antinutrients, oat flour had the least content of hydrogen cyanide and oxalate, while wheat flour had the highest content of both. Generally, oat flour showed significantly (p<0.05) lower levels of the 6 anti-nutrients analyzed. From the results of this study, oat flour shows some food properties which may be beneficial for people who seek to reduce starch and caloric intake. Fonio flour could be a healthier alternative to most starchy meals, as a result of its good micronutrient content and preferred nutritional value. Consumption of these cereal flours as alternatives to some indigenous starchy meals should be encouraged for both adults and children.