Nutritional Assessment and Comparatives Studies of Sorghum Based Complimentary Diets

Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria

*Corresponding author: Ibironke Samson Ishola, Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria, E-mail: [email protected]

Received Date: December 20, 2024

Published Date: January 20, 2025

Citation: Ibironke SI. (2025). Nutritional Assessment and Comparatives Studies of Sorghum Based Complimentary Diets. Mathews J Nutr Diet. 8(1):41.

Copyrights: Ibironke SI. © (2025).

ABSTRACT

Sorghum (grain) has form major source of energy for both human and animal kingdom including infant, children, and adult feeding regimen hence Sorghum classifies as purple, yellow, red and white according to the colour was taking into considerations. The aim of the research was to assess and compare the nutritional component of varieties of sorghums such as Sorghum purple, Sorghum white, Sorghum Red /orange and compare with Control, and The diets was formulated with protein isolate. Then it was fed to animals of five groups of ten animals each. The following was taking into consideration growth response, weight gained, the animal nitrogen retention and biological value. The result showed that Growth response, weights was gained, the animal nitrogen was retention and biological for all sorghum dietary was positive and compare favourably with control diet, sorghum based was appreciating progressively and positively but basal diet was depreciating downward. In conclusion All components of sorghum were potential functional food give source energy but white sorghums gave the highest nutritional value could promote growth has weight gain, however colour sorghum on the order hand contain vitamin A, and high in antioxidant.

Keywords: Sorghum Based Complimentary, Functional Food, Antioxidant, Human and Animal.