Chemical Composition and Nutritive Value during Grain Development of Three Varieties of Maize
Ajakaye Adeola Sekunola
National Biotechnology Development Agency, Bioresources Development Centre, Ogbomoso, Oyo State, Nigeria.
Ajewole Tolulope Olumide *
Department of Plant Science and Biotechnology, Federal University Oye-Ekiti, Nigeria.
Ayesa Abayomi Samuel
Department of Biological Sciences, Chrisland University, Abeokuta, Nigeria.
Olu Faith Omolade
National Biotechnology Development Agency, Bioresources Development Centre, Ogbomoso, Oyo State, Nigeria.
Oni Ayodeji Christopher
National Biotechnology Development Agency, Bioresources Development Centre, Ogbomoso, Oyo State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Two improved varieties of maize (OBA SUPER II and SWAN) and one local variety were grown in the University of Ado Ekiti during the early cropping season of year 2016 to study the changes in their chemical and nutritional quality as the maize kernel develops.
The chemical composition of the three varieties shows a decrease in carbohydrate content and an increase in protein and fat content as the kernel matures while the concentration of Ash and fibre in the three varieties varies and does not follow a consistent pattern as the kernel matures.
The most abundant mineral elements are phosphorus, calcium, magnesium and zinc. Maize grains are low in trace elements.
Keywords: Maize kernel, nutritional quality, mineral element, maize grains, trace elements