Received: 30 June 2019  |  Revised: 29 October 2019  |  Accepted: 16 March 2020
DOI: 10.1002/fsn3.1556  
O R I G I N A L  R E S E A R C H
Comparative study of the nutritional composition of local 
brown rice, maize (obaatanpa), and millet—A baseline research 
for varietal complementary feeding
Nancy Yankah1 |   Freda Dzifa Intiful1  |   Edem M. A. Tette2
1Department of Nutrition and Dietetics, 
School of Biomedical and Allied Health Abstract
Sciences, College of Health sciences, Introduction: Childhood malnutrition remains a major public health issue of concern 
University of Ghana, Accra, Ghana
2 particularly in sub-Saharan Africa, and inadequate complementary feeding is a com-Department of Community Health, School 
of Public Health, College of Health Sciences, mon cause. Promoting dietary diversity is one way of tackling this problem. High 
University of Ghana, Accra, Ghana dependence on maize has its limitations; modifying other local staples into comple-
Correspondence mentary foods can be a feasible alternative to promote optimum nutrition.
Freda Dzifa Intiful, Department of Nutrition Objectives: Comparing the nutritional composition of brown rice to millet and maize 
and Dietetics, School of Biomedical and 
Allied Health Sciences, College of Health to determine its beneficial value as complementary food.
sciences, University of Ghana, P.O.Box KB Methods: Experimental study was carried out at the Department of Nutrition and 
143 Korle- Bu, Accra, Ghana.
Email: fdintiful@chs.edu.gh; fdintiful@ Food Science of University of Ghana. Samples of maize, millet, and brown rice were 
ug.edu.gh obtained from the Ministry of Agriculture, Accra and nutritional contents analyzed. 
Statistical Package for Social Sciences version 20.0 and ANOVA were used to assess 
differences.
Results: Results showed brown rice contained the highest content of carbohydrates 
(77.94 ± 0.32) % and zinc (12.15 ± 0.21) mg while millet had the highest protein 
(10.49 ± 0E-7) mg and fat (4.99 ± 0.46) % content. Maize contained highest amount 
of calcium (21.24 ± 0.14) mg. Iron was only found in millet (10.72 ± 0.15) mg. The zinc 
content per 100 g of all three (3) cereals was above RDA. All three (3) cereals con-
tributed significantly <10% to the RDA of calcium. Iron content of millet contributed 
more than 90% to RDA.
Conclusions: Locally produced brown rice is rich in zinc and carbohydrates compared 
to millet and maize. Thus, can be used for complementary feed but, given the low 
protein and iron content, it may need to be fortified or diversified and used as a cereal 
blend.
K E Y W O R D S
brown rice, complementary feeding, maize, millet
This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, 
provided the original work is properly cited.
© 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.
2692  |   www.foodscience-nutrition.com  Food Sci Nutr. 2020;8:2692–2698.
YANKAH et Al.      |  2693
1  | INTRODUC TION financial repercussions on the family thereby resulting in malnutri-
tion. Most malnutrition cases reported in pediatric wards are due 
In spite of efforts to curb malnutrition, recent estimates indicate that to over dilution of commercial foods. Indigenous brown rice on the 
the global stunting, wasting, and severe wasting rates are 21.9%, other hand is cheaper and readily available as compared to imported 
7.3%, and 2%, respectively (UNICEF, 2019). In Africa, the prevalence complementary foods. There is lack of data on the nutritive value 
of stunting is reported to be about 33%. Although the levels of stunt- and suitability of brown rice as an alternative cereal for complemen-
ing in under five-year-olds in Ghana has dropped, from 28% (GDHS, tary feeding. Therefore, the aim of this study was to compare the 
2008) to 19% (GHS 2014), Ghana still faces a major challenge with nutritional composition of local brown rice (Oryza glaberrima), millet 
childhood malnutrition including micronutrient malnutrition which (Pennisetum glaucum), and maize (Zea mays) to determine its benefi-
has been reported to be highly prevalent and persistent with ane- cial value as a complementary food.
mia in 66% of children <5 years old (GSS, 2015). Inappropriate in-
troduction of complementary feeding is a major risk factor, and the 
incidence of malnutrition tends to rise with the introduction these 2  | METHODOLOGY
foods (Lassi, Zahid, Das, & Bhutta, 2013; Michaelsen, Grummer-
Strawn, & Bégin, 2017; Tette, Sifah, Tete-Donkor, Nuro-Ameyaw, & 2.1 | Study design/site
Nartey, 2016). According to Bhutta et al. (2013), inappropriate com-
plementary feeding accounts for about 100,000 of deaths among An experimental study design was employed. Samples of the cere-
children below five years old and some consequences of inadequate als were obtained from the Ministry of Agriculture shop located in 
nutrition during the first 1,000 days of a child's life are very difficult Accra which sells food products from the regions. The experimen-
to reverse (Schwarzenberg & Georgieff, 2018). Thus Affordable, ap- tal analysis was carried out at the food analysis laboratory of the 
propriate and timely introduction of complementary foods is a key to Department of Nutrition and Food Science, University of Ghana.
maintaining nutritional status (WHO, 2002).
The nutritional demands of infants necessitate the introduction 
of complementary foods in a safe and timely manner after exclusive 2.2 | Sampling
breastfeeding for the first 6 months of life while continuing breast-
feeding because breast milk alone cannot meet nutritional needs One kilogram each of brown rice (Oryza glaberrima), Pearl millet 
during this period (Lassi et al., 2013; PAHO, 2003). In most sub-Saha- (Pennisetum glaucum), and obaatanpa maize (Zea mays) were pur-
ran African countries, complementary foods are mainly cereal based. chased from the study site. Two samples were obtained from each 
In Ghana, whole grains of maize and millet are commonly used (Suri, of the cereal varieties and analyzed in the laboratory. The process of 
Tano-Debrah, Ghosh, 2014). The most favoured foods are fermented quartering was used in obtaining the samples for analysis.
corn dough porridge (Koko), millet porridge (hausa koko), and roasted 
corn porridge (Tom-brown) (Colecraft et al., 2004). Although these 
whole grains serve as sources of nutrients such as carbohydrates, 2.3 | Quality control and assurance
fiber and the B vitamins (Abeshu, Lelisa, & Geleta, 2016), research 
has shown that Koko and Tom-brown are poor in protein quality, have All samples were obtained from the Ministry of Agriculture shop be-
low energy density, and do not support the growth of some children cause it is an outlet that ensures the marketing of standard quality 
adequately (Colecraft et al., 2004). Another common weaning food produces from farmers across the country. Additionally, it was en-
is weanimix, a cereal-legume blend, which is bulky and hence refused sured that the batch selected for analysis was not insect infested, did 
by some children. This has created a need to explore the nutritional not contain foreign particles, and was considered wholesome based 
composition of other indigenous staples to seek alternatives. on the Ministry of Agriculture shop outlet criteria.
Ensuring dietary diversity is one of the key ways to improving 
dietary quality of complementary feeds (Ogunba, 2010). Increasing 
diversity of the diet is an effective way of improving its quality and 2.4 | Laboratory analysis
meeting micronutrient requirements (Daelmans et al., 2009). Brown 
rice is a staple food for the people of the Volta region of Ghana es- Duplicate samples of each of the purchased cereals were analyzed 
pecially at Avatime where they are known to celebrate a Brown Rice using standard method of analysis of nutrients in foods as follows:
Festival. However, according to a report by Badi (2013), locally avail-
able brown rice is patronized by only a few in the country although 
this can be diversified and used as a complementary food. Even 2.4.1 | Protein
though locally produced brown rice is poorly patronized by consum-
ers in Ghana, majority of imported complementary foods are rice The protein content of each sample was determined by following 
based with their prices ever escalating. These hikes in prices cause standard procedure of the Kjedahl method (AOAC Official Method 
parents to dilute these complementary foods in other to avoid its 984.13A, 2006).
2694  |     YANKAH et Al.
TA B L E  1   Percent moisture, ash, fat, protein, and carbohydrate contents of cereals
Cereal Fat (%) Protein (%) Carbohydrate (%) Moisture (%) Ash (%)
Millet 4.99 ± 0.46a 10.49 ± 0E−7a 70.41 ± 1.03a 12.64 ± 1.53 1.46 ± 0.03a
Brown rice 4.67 ± 0.01a 4.28 ± 0.19b 77.94 ± 0.32b 12.31 ± 0.14 0.79 ± 0.00b
Maize 3.28 ± 0.01b 8.90 ± 0.16c 73.94 ± 0.51c 13.07 ± 0.41 0.79 ± 0.07b
p-value .015* .0001* .004* .729 .001*
Note: Tukey's post hoc significant at *p ≤ .05.
2.4.2 | Ash TA B L E  2   Composition of iron, zinc, and calcium in cereals
Iron (Fe) Zinc (Zn) Calcium (Ca) 
The ash content was determined by incinerating with furnace at Cereals (mg/100 g) (mg/100 g) (mg/100 g)
550°C (method 932-03, AOAC, 1990).
Millet 10.72 ± 0.15b 11.40 ± 0.14b 11.35 ± 0.14a
Brown rice 0.00 ± 0E−7a 12.15 ± 0.21a 16.60 ± 0.16b
2.4.3 | Crude fat Maize 0.00 ± 0E−7
a 11.80 ± 0.14ab 21.24 ± 0.14c
P-value .000* .047* .000*
The Soxhlet extraction method was used in the determination of Note: Tukey's post hoc significant at *p ≤ .05.
total crude fat content of the (AOAC Official method 920.39c, 
2006).
2.5 | Data analysis
2.4.4 | Moisture Data entry and analysis were done using the software Statistical 
Program for Social Sciences (SPSS) version 20.0. Means and stand-
The hot hair oven method was used to determine the percentage ard deviations were used to describe the spread of the data. Analysis 
of moisture in the selected cereals (AOAC Official Method934.01, of variance (ANOVA) was used to compare differences between the 
2006). means of the nutrients in the different varieties of cereals. Statistical 
significance was set at p < .05.
2.4.5 | Carbohydrate
3  | RESULTS
The difference method was adopted to calculate total carbohy-
drates by subtracting the percentage of moisture, protein, fat, Table 1 describes the average percent content of carbohydrate, pro-
and ash contents from 100% (AOAC Official method954.11, tein, fat, ash, and moisture of the cereals. The fat content in millet 
2000). was found to be significantly higher than maize (p = .015). Similarly, 
the protein content was significantly higher than millet and brown 
rice (p < .0001). Brown rice had the highest composition of carbohy-
2.4.6 | Iron drates (p = .004). There were no significant differences between the 
moisture contents of the cereals. Ash content was highest in millet 
Iron content was determined by Atomic Absorption method (AAS) compared to brown rice and maize (p = .001).
(AOAC Official method 999.10b, 2000). Composition of three selected minerals in the cereals is pre-
sented in Table 2. There were significantly higher levels of iron in 
millet compared to brown rice and maize which reported undetect-
2.4.7 | Zinc able amounts. Brown rice contained significantly higher content of 
zinc compared to millet. The amount of calcium in maize was found 
Zinc content was determined by Atomic Absorption method (AAS) to be higher than that in millet and brown rice.
(AOAC Official method 999.10b, 2000). Tables 3 and 4 report on a comparison of the micronutrients 
(iron, zinc, and calcium) content with the recommended daily allow-
ance of infants 7–11 months and 1- to 3-year-olds, respectively. The 
2.4.8 | Calcium results indicate that maize and brown rice contributed 0% of iron 
to the RDA. However, the content of zinc in all three varieties con-
Calcium content was determined by Atomic Absorption method tributes over 300% of the RDA. The calcium in maize provided the 
(AAS) (AOAC Official method 999.10b, 2000). highest contribution to RDA compared to millet and brown rice.
YANKAH et Al.      |  2695
4  | DISCUSSIONS Akhtar, & Iqbal, 2014). According to Saleh et al. (2013), the chemical 
analysis of brown rice had an ash content of 1.3% and that of locally 
4.1 | Moisture produced cereals contained 0.79%. They also determined the ash 
content of millet and maize to be 2.2% and 1.2%, respectively. The 
No matter the intended purpose of a particular cereal, its moisture con- ash content in millet and maize analyzed in the present study was 
tent has significant implications on its quality (Wilkin & Stenning, 1989). 1.46% and 0.79%, respectively. The differences in percentages could 
According to Kumar et al., (2016), the chemical analysis of brown rice be due to varietal differences as well as environmental conditions 
showed a moisture content of 12.4%. This is similar to what was obtained (Ahmed et al., 2014).
in this study. They also determined the moisture content of millet and In another study conducted by Kumar et al., (2016) the ash con-
maize to be 12.4% and 10.4%, respectively. The differences in moisture tent of brown rice and maize was not recorded; however, ash content 
contents could be attributed to storage conditions. Poor storage of cere- of millet was 2.3%. Comparing the ash content of locally produced 
als such as storing in thick sacks on bare floor and warm rooms can af- millet which contained 1.46%, it shows a wide difference and this 
fect the moisture content of stored cereals. Saleh at al. (2013) determined can be attributed to the variety of millet used.
moisture content of brown rice, millet, and maize to be 12.0% for all the 
three cereals. This moisture content is significantly different compared to 
that of the cereals in this present study. The present study also showed 4.3 | Carbohydrates
that the moisture content of all three cereals analyzed was below 14%. 
This level of moisture ensures that little metabolic activity occurs thereby Carbohydrates are one of the main source of energy to the body. 
preserving the cereal from deteriorating quickly (Wilkin & Stenning, 1989). Carbohydrates content for brown rice, millet, and maize according 
to Kumar et al., (2016) was 76.2%, 67.5%, and 74.3%, respectively. 
Additionally, Saleh et al., (2013), recorded carbohydrates content for 
4.2 | Ash brown rice, millet, and maize to be 76.0%, 67.0%, and 73.0%, respec-
tively. These were comparable to the contents of carbohydrates in 
In general terms, the ash content of a particular product is a rep- three cereals analyzed in this study. This shows that the locally pro-
resentation of the minerals present in the product (Ahmed, Shoaib, duced cereals are very high in carbohydrates and similar to the values 
determined by Kumar et al. (2016) and Saleh et al. (2013). Furthermore, 
TA B L E  3   Comparison of micronutrient (iron, zinc, and a comparative study conducted by Eggum (1979) showed that carbo-
calcium) content with recommended daily allowance of infants 
hydrates content for brown rice, millet, and maize was 74.8%, 73.7%, 
(7–11 months)
and 74.0%, respectively. There was significant difference in the car-
Cereal Minerals mg/100 g RDA %RDA met bohydrates content of brown rice in this study compared to that of 
Maize Iron Below detection 11 0 Eggum (1979). This difference can be attributed to the variety of 
Zinc 11.70 3 390.00 brown rice and also different agricultural factors. Millet in the present 
Calcium 21.40 260 8.23 study recorded lower carbohydrate content and can also be attributed 
Brown rice Iron Below detection 11 0 to varietal difference. Maize had almost the same values.
Zinc 12.00 3 400.00
Calcium 16.48 260 6.34 4.4 | Protein
Millet Iron 10.61 11 96.45
Zinc 11.30 3 376.67 Proteins represent polymers of amino acids in a particular product. 
Calcium 11.25 260 4.33 The amount of amino acids present is indicative of the quality of 
TA B L E  4   Comparison of micronutrient 
(iron, zinc, and calcium) content of cereals Cereal Minerals mg/100 g RDA (mg/100 g) %RDA
to RDA of infants (1–3 years) Maize Iron Below detection 7  
Zinc 11.70 3 390.00
Calcium 21.40 700 3.06
Brown rice Iron Below detection 7 0
Zinc 12.00 3 400.00
Calcium 16.48 700 2.35
Millet Iron 10.61 7 151.57
Zinc 11.30 3 376.67
Calcium 11.25 700 1.61
2696  |     YANKAH et Al.
the protein (Ahmed eta al., 2014). Protein content as analyzed by Fat content of brown rice, millet, and maize using the same ana-
Kumar et al. (2016) was 7.5%, 11.6%, and 9.4% for brown rice, mil- lytical method was 2.6%, 5.5%, and 5.7%, respectively, according to 
let, and maize, respectively. Saleh et al. (2013) also analyzed protein Eggum (1979). The brown rice analyzed had a fat content of 4.67%; 
content to be 7.9%, 11.8%, and 9.2%, respectively, for brown rice, this shows that locally produced brown rice is high in fat compared 
millet, and maize. In this study, the protein content was found to to already determined values. Fat content of maize was determined 
be lower in all the cereals as compared to the earlier studies. The to be 3.28% which also shows significant difference; this can be due 
differences in nutrient contents could also be attributed to varietal to the high moisture content determined and the varietal difference 
differences. in maize. On the average, there was a slight difference in the fat con-
Brown rice had significantly low content of protein also that of tents of cereals analyzed and that of already determined values; this 
millet and maize were lower than already determined values. Protein may be due to calibration differences.
content as analyzed by Eggum (1979) was 8.5%, 13.4%, and 11.4% 
for brown rice, millet, and maize, respectively. Generally, the pro-
tein content of the cereals was lower compared to that of already 4.6 | Iron
determined values. The reasons for this disparity can be explained 
by the likely difference in variety, the method of analysis as some Iron is one of the nutrients that is of utmost public health importance. 
of the cited works used different procedures in determination of Its deficiency is very high among developing children, and therefore, 
protein content. Also, the different moisture content may also have a good complementary food should have adequate amounts of iron. 
accounted for the differences recorded. In addition, Ahmed et al. A comparative analysis performed by Kumar et al. (2016) showed 
(2014) asserts that processing could also affect the protein content that brown rice contained 1.8 mg of iron and maize 2.7 mg. According 
in a cereal. to the same study, millet contained 8 mg of iron whiles in the pre-
sent study millet contained 10.72 mg of iron. However, in this study, 
iron content of maize and brown rice was below detectable ranges. 
4.5 | Fat Saleh et al. (2013) also showed that brown rice contained 1.8 mg of 
iron per 100 g and millet 11 mg per 100 g. Additionally, in a study by 
Fats are the main source of energy in foods and also provide char- Eggum (1979), the iron content of brown rice was shown to contain 
acteristics such as flavor, taste, texture, and appearance to food 3.0 mg iron per 100 g and maize contained 4.0 mg of iron per 100 g. 
(Ahmed et al., 2014). Fat content of brown rice, millet, and maize Contrary to their findings, the iron content of maize and brown rice 
using the same analytical method was rice 2.7%, 5%, and 4.7%, re- in this study was below detectable ranges. This is unusual as no 
spectively, according to Kumar et al. (2016). The brown rice analyzed study has reported undetectable levels. Notwithstanding, it must be 
in this study had a fat content of 4.67%. The difference in fat com- emphasized that the method used in assessing the iron content is 
position could be attributed to varietal differences, mode of pres- only capable of determining iron content when concentrations in the 
ervation, and different methods of processing (Ahmed et al., 2014). product are above 7 mg/kg (Jorhem & Engman, 2000), therefore, 
In India, Mudos and Das (2018) reported fat composition in brown indicating that the iron content was below detectable levels does 
rice to range between 1.95% and 3.83%. Their study confirmed an not imply the absence of iron in the cereals. However, a myriad of 
already established finding that traditional rice varieties had higher factors can be attributed to this finding. This may include varietal 
fat composition compared to imported varieties. The fat tends to differences, extremely low iron content in the soil from which the 
improve upon the taste of rice. Millet analyzed had a fat content grains were planted, as well as grain processing and preservation 
of 4.99% which is not too different from other analysis done. This procedures carried on the grains. Nevertheless, this can be improved 
study will help increase the use of brown rice as a complementary through fertilization application, agronomic bio-fortification, and 
food. This information also has the potential to increase recognition genetic engineering (Bilski, Jacob, Soumaila, Kraft, & Farnsworth, 
and patronage for locally produced brown rice, creating revenue for 2012; Gregorio, Senadhira, & Htut, 1999).
cereal farmers after dissemination. Fat content of maize was deter-
mined to be 3.28% which also showed significant difference com-
pared to 4.7% from Kumar et al. (2016). 4.7 | Zinc
In another study done by Saleh et al. (2013) which analyzed the 
nutritive value of millet together with other grains, it was found that Zinc as a nutrient is vital for cell growth, metabolism, and differ-
the fat content of brown rice, millet, and maize was 2.7%, 4.8%, and entiation. Its deficiency results in restricted growth in childhood, 
4.6%, respectively. The millet analyzed in the present study had a decreased resistance to diseases and infections, and significantly 
fat content which is not too different from studies done in other contributes to mortality and morbidity (Darnton-Hill, 2013). Kumar 
countries. Fat content of maize in this study was found to be lower et al., (2016), determined the zinc content of brown rice and mil-
compared to that reported by Saleh et al. (2013). The difference in let to be 2.02 and 3.0 mg per 100 g, respectively, whereas Eggum 
fat composition can be explained by high moisture content deter- (1979) reported 3.0, 2.0, and 3.0 mg in maize, brown rice, and mil-
mined and the varietal difference in maize. let, respectively. Across a range of cereals and pulses, Hemalatha, 
YANKAH et Al.      |  2697
Platel, and Srinivasan (2007) reported zinc content to be between study did not look at the phytates composition in the cereals ana-
1.08 and 2.24 mg per 100 g. However, in this study, zinc content lyzed, and therefore, the molar ratios of minerals to phytates can-
ranged between 11.3 and 12 mg. This is an indication of very high not be ascertained. Nonetheless, comparison with RDA provides an 
content of zinc in the products analyzed. Zinc deficiency still remains idea of how much nutrients can be found in the cereals. It should be 
a public health issue in Ghana (Egbi, 2012). Therefore, the need to noted that bioavailability of minerals can be affected as a result of 
enrich crops with zinc is imperative. Hence, the high zinc content the amount of phytates present in the cereals.
observed could be attributed to improvement in the crop varieties Dietary diversity is essential; hence, incorporating these three (3) 
through agricultural mechanisms. Mechanisms such as fertilizer ap- cereals in a child's diet will provide an array of nutrients essential for 
plication to the soil and genetic engineering have aided in improving growth. Furthermore, these cereals are not consumed in their raw 
the zinc concentration of cereals to over 60% in some countries (de state; their preparation processes can affect the availability of nutri-
Valença, Bake, Brouwer, & Giller, 2017). tional content. Nonetheless, sprouting can be used as an important 
tool to improve the quality of cereals (Mbithi-Mwikya, Camp, Yiru, & 
Huyghebaert, 2000). Sprouting was found to improve nutrients such 
4.8 | Calcium as essential amino acids, B vitamins and also increases digestibility of 
cereals. Enriching these cereals with breast milk and infant milk will 
Calcium is a mineral which is crucial in bone development particu- improve their nutritional content and also by the addition of legumes 
larly during infancy and childhood. According to Kumar et al., (2016), in their right proportions (Olukemi Samuel & Omolara Otegbayo, 
the content of calcium in 100 g of brown rice was analyzed to be 2006). In addition, cereals such as brown rice and maize can be forti-
33 mg. The calcium content in brown rice in the present study was fied with iron and calcium to boost their nutritional content.
16.48 mg, an indication that the locally produced brown rice is low 
in calcium compared to the other varieties from other countries. 
According to Kumar et al., (2016), millet contained 42 mg of calcium. 5  | CONCLUSION
In the present study, millet contained 11.25 mg of calcium, and this 
shows that calcium content of present work is lower compared to This study showed that brown rice contained the highest content of 
already analyzed millet. Maize according to Kumar et al., (2016) carbohydrates, while millet had the highest in protein and fat con-
has 7 mg; calcium content of locally analyzed maize was 21.14 mg. tent. The level of zinc determined was highest in brown rice with mil-
Calcium content in maize in the present study was very high com- let recording the lowest content. There was a relatively high amount 
pared to that of Kumar et al., (2016). of calcium in maize. Apart from millet which recorded substantial 
Saleh et al. (2013) showed that brown rice contained 33 mg of cal- amount of iron, the rest were below detectable range. The zinc con-
cium per 100 g. That of the locally produced brown rice analyzed was tent per 100 g of all three (3) cereals was above RDA. All three cere-
16.48 mg this shows the calcium content of locally produced brown als contributed significantly less than 10% to the RDA of calcium. 
rice differs from that of already conducted analysis. In the same work, Iron content of millet contributed more than 90% to RDA per 100 g. 
millet contained 42 mg of calcium that of the present product analyzed Locally produced brown rice is rich in zinc and carbohydrates com-
millet contained 11.25 mg per 100g which is much lower than what pared to millet and maize. Thus can be used for complementary feed 
was determined in Saleh et al. (2013) work. Maize according to Saleh but, given the low protein and iron content, it may need to be forti-
et al. (2013) has 26 mg of calcium. Locally produced maize contained fied or diversified by blending it with a legume.
21.14 mg of calcium. Calcium content of locally produced maize is 
lower compared to already determined values, and this may be due to ACKNOWLEDG MENTS
varietal differences. In summary, calcium content of cereals analyzed We wish to express our sincere gratitude to the Food analysis lab-
was lower compared to that of already determined values. oratory staff of the Department of Nutrition and Food Science, 
In Ghana, maize is commonly used as a complementary food University of Ghana.
due to its availability and cost. Though there are several varieties 
of Maize, Obaatanpa maize variety, which was used in this study, CONFLIC T OF INTERE S T
is the most commonly used for complementary feeding as it is rec- None declared.
ommended by the Ministry of Agriculture due to the perception 
that it has high content of protein. However, it is actually lower in AUTHOR CONTRIBUTION
protein compared to other varieties from other studies. From the EMAT and FDI conceived idea; NY collected and analyzed data; FDI, 
analysis, all three (3) cereals are rich in one nutrient or the other. NY, and EMAT wrote and approved manuscript.
For instance, for the micronutrients analyzed each cereal recorded 
the highest in one of them; brown rice was highest in zinc whereas E THIC AL APPROVAL
millet and maize were highest in iron and calcium, respectively. The protocol was reviewed by the ethics and protocol review com-
The absorption of minerals in cereals by the body can, however, mittee of the School of Biomedical and Allied Health Sciences.
be inhibited by phytates which are also components of cereals. This 
2698  |     YANKAH et Al.
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