EFFECTS OF PROCESSING ON PROXIMATE COMPOSITION OF MAIZE (ZEA MAY)
Abstract
This study investigates the impact of boiling and roasting on the nutritional and biochemical
composition of maize (zae may), a staple crop highly valued for its carbohydrate, mineral,
and fiber content. maize samples, collected from Bida, Niger State, Nigeria, were processed
and analyzed to assess changes in moisture, ash, fat, protein, amylose, sugar, and starch
contents. Processing involved peeling, slicing, and drying the maize under various
conditions, boiling at 60°C, and roasting using a locally fabricated manual roaster.
Nutritional analysis was performed using standard AOAC methods, with crude protein
assessed by the Kjeldahl method, and amylose and sugar content determined using
spectrophotometry at specific wavelengths. The results showed notable differences in
composition across the processing methods. Boiling retained the highest moisture (81.53%)
and the lowest sugar content (12.99%), whereas roasted maize exhibited the lowest moisture
(8.77%) and highest concentrations of ash (2.49%) and sugar (74.89%). Boiled maize
showed an increased protein content (2.84%) compared to roasted maize (7.00%), indicating
potential protein enhancement from boiling. Amylose and starch content remained relatively
stable, suggesting that these methods did not significantly alter the carbohydrate structure.
Roasted maize is recommended for its mineral density, but future research should explore
other maize varieties and processing techniques to optimize nutritional benefits.
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