Comparison of chemical composition, functional properties a | 16355
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African Journal of Food Science and Technology

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Comparison of chemical composition, functional properties and amino acids composition of quality protein maize and common maize (Zea may L)


Abiose Sumbo H. and Ikujenlola A. Victor

The objective of this study was to determine the chemical composition, functional properties and amino acids profile of Quality Protein Maize (QPM) and compare with Common Maize (CM). The maize grains and maize meal were assessed for physical properties, proximate composition, mineral, functional properties and amino acid profile using standard methods. The results showed that the proximate composition of QPM 9.72% (protein), 4.85% (fat), 1.50% (ash) and 73.98% (carbohydrate) were within the same range for CM. There was no significant difference (p > 0.05) in the proximate composition of the two varieties of maize. The amino acid profile of the QPM was significantly higher (p < 0.05) than CM in terms of lysine (2.64g/100g), isoleucine (2.74g/100g), phenylalanine (4.20g/100g). The functional properties of QPM in terms of bulk density, water and oil absorption capacities showed no significantly difference (p>0.05) from CM. However, the final viscosity of QPM (267.75 RVU) was significantly lower (p<0.05) than 458.08 RVU of the CM. QPM can be integrated into the family diet and especially in the weaning food formulation for infant where protein energy malnutrition is a serious problem, due to the higher level of the essential amino acids in the available protein of quality protein maize.

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