Nutritional composition of cereal filtrates-based beverages

Samson Ishola Ibironke (Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria)
Rafiu Olaposi Adeleke (Department of Food Technology, Osun State Polytechnic, Iree, Nigeria)
Cornelius Adebayo Ajele (Centre for Energy and Research Development, Obafemi Awolowo University, Ile-Ife, Nigeria)
Otutu Olatunde (Department of Food Science and Technology, Joseph Ayobabalola University, Ikeji-Arakeji, Nigeria)
Meshach Morakinyo Ige (Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria)

Nutrition & Food Science

ISSN: 0034-6659

Publication date: 4 March 2014



The purpose of the study was to highlight the nutritive values and evaluate the safety level of beverages formulated from selected cereal filtrates in Nigeria.


The cereals that were used for the formulation of the beverages are: 100 percent white maize, 100 percent yellow maize, 50:50; white: yellow maize, and 100 percent sorghum bicolour. All the cereals were purchased from Odo-Ogbe market in Ile-Ife, Nigeria.


The results showed that the level of the minerals present in the cereal filtrates ranged from 39.1 to 43.6; 236 to 303; 362.4 to 462; 23.6 to 68.3; 26 to 41.5; 0.66 to 2.37; and 0.5 to 2.2 mg/100 g for sodium (Na), calcium (Ca), magnesium (Mg), iron (Fe), zinc (Zn), and manganese (Mn), respectively. Microbial load ranged from 2.0 to 3.0×10−3 cfug. Results of nutritional composition such as percentage moisture, protein, fat, carbohydrate, ash and crude fibre ranged from 91 to 93, 1.5 to 1.75, 0.03 to 0.040, 0.25 to 1, 1.48 to 1.70 and 3.33 to 5.31 g/100 g, respectively, while the energy value ranged between 66.60 and 75.56 kcal. The values obtained for vitamin C and thiamin ranged from 0.30 to 0.40 and 0.56 to 0.70 mg/100 g, respectively.


The micronutrients in the formulated beverages met the minimum recommended daily allowance and also possessed antimicrobial activities. However, the results showed that the proximate composition was high in water and low in other nutrients but still compared favourably with previous findings. It was concluded that the beverage produced from selected fermented cereal filtrates waste was safe and rich in micronutrients.



Ishola Ibironke, S., Olaposi Adeleke, R., Adebayo Ajele, C., Olatunde, O. and Morakinyo Ige, M. (2014), "Nutritional composition of cereal filtrates-based beverages", Nutrition & Food Science, Vol. 44 No. 2, pp. 111-118.

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