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Journal of Food Technology in Africa

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Nutrient Composition and Weight Evaluation of some Newly Developed Maize Varieties in Nigeria.

J. E. Iken, N. A. Amusa, V.O. Obatolu

Abstract




The weight and chemical composition of improved white and improved yellow dent maize was compared with some local floury maize varieties. The average protein content was 10.8%, 11.1% and 10.5% in improved white dent, improved yellow dent and local floury respectively. The major carbohydrate in all the varieties was starch with local floury having a slightly higher level of sugar. Improved yellow dent was significantly (P<0.05) higher in Ca and Fe than other varieties. However, Wy-1 an improved yellow dent variety was particularly low in Fe. There was no significant (P> 0.05) change in the average weight of all varieties. The average weight ranged between 28.2 in improved white dent to 29.8 in improved yellow dent. The yellow dent variety will be particularly useful in improving level of micronutrient intake.


The Journal of Food Technology in Africa Volume 7 No.1, 2002, pp. 27-29



KEY WORDS:

Nutrient composition, white dent, yellow dent, local floury maize varieties.



http://dx.doi.org/10.4314/jfta.v7i1.19315
AJOL African Journals Online