ABSTRACT
This study evaluated the nutritional composition of some of the most consumed cereals and legumes in Nigeria. The study is aimed at providing nutritional facts about these grains, which will guide its consumption based on nutritional requirement of individuals. These cereal grains were millet (Pennisetum glaucum), maize – hybrid IART, hybrid Oba super 6, hybrid Oba 98 and Native maize (Zea mays), rice (Oryza sativa) and sorghum (Sorghum bicolor) while legume grains were brown cowpea and black-eyed pea (Vigna unguiculata), soybean (Glycine max) and groundnut (Arachis hypogaea). These samples were sourced from different parts of Nigeria and handpicked to remove impurities and damaged seeds. The proximate composition (ash, moisture, carbohydrate, protein, lipid and fibre) and mineral contents (K, Na, Ca, Mg, Zn and Fe) were determined following standard procedures. The study showed that carbohydrate content ranged from 50.40 – 66.90% and 20.02 – 48.98% for cereals and legumes, respectively, while the protein content ranged thus: 10.36 – 18.38% and 17.50 – 23.19%. Rice and groundnut had the lowest fibre value of 2.64% and 3.84%, while the highest fibre value of 12.24% and 17.80% were obtained for maize hybrid Oba super 6 and brown cowpea, in that order. Ash content of sorghum was low (0.038%) and significantly different from other cereals (millet, maize varieties and rice) that ranged from 1.38 – 1.92% while brown cowpea had high ash content of 4.20% and other legumes ranged from 0.68 – 1.20%. The average moisture and lipid contents of cereals were 12.08% and 5.98%, respectively, while 14.24% and 14.17% were for legume grains. However, among the grains, groundnut’s moisture and lipid content were 23.65% and 28.10%, which was significantly different from other grains. The mineral contents varied among the legumes. Black-eyed pea had high K, Mg and Ca contents when to others while groundnut had the least values for K, Mg, Fe and Zn. Brown cowpea had the highest Na and Fe contents. The study has shown that cereals and legumes have varied nutritional content and high nutritional content that is capable of sustaining the energy requirement of human system.