Chemical and nutritional value of maize and maize products | 16379
International Research Journals
Reach Us +44-7897-074717

African Journal of Food Science and Technology

All submissions of the EM system will be redirected to Online Manuscript Submission System. Authors are requested to submit articles directly to Online Manuscript Submission System of respective journal.

Chemical and nutritional value of maize and maize products obtained from selected markets in Kaduna State, Nigeria


Sule Enyisi .I, V.J. Umoh, C.M.Z. Whong, I.O. Abdullahi, O Alabi

Maize and maize products in selected grain markets within Kaduna were obtained and investigated for proximate and mineral composition analysis using Atomic Absorption Spectrophotometer (ABS) and flame photometer. Proximate composition of maize and maize products were in the range of 11.6- 20 .0% (moisture), 1.10 – 2.95% (Ash), 4.50 – 9.87% (protein), 2.17-4.43 (fat), 2.10- 26.70% (fibre) and 44.60- 69.60% (carbohydrate). Significant differences exist between the mean values of the nutrient content of all the products except for moisture (P≤ 0.05). Mineral elements of the maize and maize products namely: phosphorus, magnesium and potassium were found to be high compared to other elements: zinc, calcium copper, sodium manganese and iron. Higher percentage of these minerals were concentrated in the maize bran. The important of maize and maize product in human diet is being discussed.

Share this article