SUPERIORITY OF GERMINATED OVER RAW SAMPLE IN PROXIMATE COMPOSITION AND OVER BOTH RAW AND FERMENTED IN MINERALS OF ZEA MAYS L. DK 818
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Date
2021-09-17
Authors
Adeyeye, E. I.
Olaleye, A. A.
Adesina, A. J.
Olagboye, S. A.
Ayejuyo, O. O.
Journal Title
Journal ISSN
Volume Title
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journalhomepage:http://chimie-biologie.ubm.ro/carpathian_journal/index.html
Abstract
This research report dealt with proximate and mineral analyses of raw (B11),
germinated (B22) and fermented (B33) maize grains from the same source.
Values of dry matter, organic matter and carbohydrate were high at (g/100g):
94.2-95.3, 92.9-94.6 and 74.4-75.8 respectively. Crude protein had these
values (g/100g): B11 (10.9) < B22 (13.0) < B33 (13.2). Crude fat was
moderate at 5.05-5.59 g/100g. On concentration levels, the following were
observed in the proximate composition: B22 > B11; B22 ≡ B33; B11 > B33.
The energy from Z. mays was majorly from the carbohydrate (kcal/100g):
B11 (303, 77.3%); B22 (297, 74.4%) and B33 (302, 75.5%). These minerals
were generally high in the samples (mg/100g): K (550-661), Mg (220-235),
P (369-401) whereas values were low for Fe, Cu, Co, Mn, Zn, Se and < 0.001
in Pb. The mineral density per sample ran thus (mg/100g): B11 (1227)< B22
(1403) > B33 (1313). On the whole, B22 > B33 >B11 as follows: B22> B11,
12/12 = 100%; B22>B33, 10/12 = 83.3%; B33 > B11, 8/12 = 66.7%. In the
mineral ratios determined, only Zn/Cu values of 7.80-10.7 were close to
reference balance ideal of 8.00. All the calculated mineral safety index
(MSI) were lower than the standard Table values. At both proximate and
mineral levels, the pairs: B11/B22, B11/B33 and B22/B33 were significantly
different at r=0.01. All the index of forecasting efficiency (IFE) were high
making it possible for one of the pairs to carry out the other pair metabolic
functions and vice versa.
Description
Scholarly article
Keywords
Zea mays , Processed and unprocessed grains , proximate and mineral levels , Research Subject Categories::NATURAL SCIENCES::Chemistry
Citation
Adeyeye et al./ Carpathian Journal of Food Science and Technology, 2021, 13(4), 77-93