ABSTRACT

The study was carried out to ascertain the vitamin and minerals contents of scones supplemented with whole sunflower seed. Sunflower seeds (Helianthus annuus) were procured at Roban Stores, Abakaliki, Ebonyi State while flour, baking powder, salt, butter, margarine, fats, egg, milk, sugar etc were purchased from Orie Ugba Market in Umuahia, Abia State. The vitamins (E, A, B₂ and B₁) and mineral analyses (Ca, K, Mg and P) were determined using standardized methods while the result of the vitamin and mineral content analyses conducted were subjected to statistical analysis of variance (ANOVA) using SPSS Statistical version 25.0 at p < 0.05 and the mean was compared using Duncan’s multiple range test. The results of the findings revealed that There were significant (p<0.05) differences in the vitamin B2 levels in the test groups with Samples 202 (285g flour + 15g sunflower seed), 203 (270g flour + 30g sunflower seed), 204 (255g flour + 45g sunflower seed) and 205 (240g flour + 60g sunflower seed) when compared with the control (201) while statistical analysis showed that there were significant (p<0.05) differences in the sample codes 203 and 204 when compared with the control. While Samples 202 (285g flour + 15g sunflower seed) and 205 (240g flour + 60g sunflower seed) were insignificant (p>0.05). Sample 201 had the highest value of calcium (mg/100g) (1763.520 ± 10.020) while Sample 205 had the least value of (1050.500 ± 51.700). Furthermore, it was revealed that there were significant decreases in the calcium concentration of test Samples 202 (285g flour + 15g sunflower seed) and 203 (270g flour + 30g sunflower seed), when compared with the control (201), significant (p<0.05) increase in magnesium only occurred in Sample 202 (285g flour + 15g sunflower seed) while there was a significant (p<0.05) decrease in the magnesium concentration of Sample 205 (240g flour + 60g sunflower seed), when compared with the sample code 201 (control, 300g flour). There were significant (p<0.05) differences and decreases in the phosphorus content of test groups when compared with the control group and significant (p<0.05) increase in the potassium concentrations of the test groups when compared with the control group while there were significant (p<0.05) increases in the potassium content of Samples 203, 204, 205, and no significant (p>0.05) increase in Sample 202 (285g flour + 15g sunflower seed) when compared with the Sample 201 (control). Hence the study concluded that individually scones samples supplemented with sunflower seeds may have excellent and commendable vitamins and mineral properties. Therefore, fortification of food is one of the most effective and safe strategies for enhancing nourishment.