1Dept. of Medical Biochemistry, College of Medicine and Health Sciences, Ebonyi State University, Abakaliki Nigeria.
2Dept. of Applied Biochemistry, Nnamdi Azikiwe University, Awaka, Anambra State, Nigeria.
3Dept. of Industrial Physics, Faculty of Applied Natural Sciences, Ebonyi State University, Abakaliki, Nigeria
*E-mail: panaceamee@yahoo.com
The proximate compositions of the staple food crops were quantitatively estimated using compositional Analysis of Association of Analytical Chemists. Analysis of the accumulated data showed in all cases, that the highest percentage (%) proximate composition of the staple food crops is carbohydrate followed by crude protein, moisture, crude fibre, ash and fat for cereals and legumes while in tubers, moisture is the highest. Multivariate analysis of variance showed that there is no significant location effect in the crude protein contents of cereals, legumes and tubers at the time of harvest (P<1.000).
Proximate compositions, staple food crops, Analysis, time of harvest
