n Journal of Emerging Trends in Engineering and Applied Sciences - Comparative effects of sprouting on proximate, mineral composition and functional properties of white and yellow sweet maize ()

Volume 5, Issue 7
  • ISSN : 2141-7016
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The effects of sprouting on proximate, mineral composition and functional properties of white and yellow sweet maize were evaluated. The maize kernels obtained from Agricultural Input Supply Agency, Ministry of Agriculture, Ado-Ekiti, Nigeria were sorted and divided into two portions. The first portion was soaked for 24 hours after which it was spread on trays lined with cloth and kept wet by frequent spraying of water each morning and evening for 2 days. The sprouted maize grains were oven-dried at 60°C to constant weight and milled into flour. The second portion was processed into flour without sprouting, using the same method. Each of the portions was analyzed for proximate, mineral compositions and functional properties using standard methods. Sprouting of both white and yellow sweet maize grains resulted in significant increase (p<0.05) in crude protein, while the increase in ash is not significant (p>0.05). Conversely, there was significant decrease (p<0.05) in carbohydrate, fat and crude fibre. With the exception of iron, which was found not to be significant (p>0.05), all other analyzed minerals (i.e. sodium, potassium, calcium and magnesium) exhibited significant increase (p<0.05) in the sprouted samples. For the functional properties, both white and yellow varieties of the sprouted flour samples exhibited decrease in bulk density from 0.670±0.001 to 0.069±0.004 and 0.068±0.001 to 0.067±0.006 respectively. The sprouted flour also had a lower swelling index from 1.290±0.001 to 1.200±0.116 and 1.450±0.001 to 1.300±0.058 for both white and yellow sweet maize. Increase in water absorption capacity from 1.800±0.058 to 1.810±0.001 for white and 1.590±0.002 to 1.750±0.058 for yellow maize was observed. The results showed that the sprouting process improved the nutrient composition and enhanced the functional properties of both white and yellow sweet maize, with the white variety being found to be slightly better.

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