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Proximate Compositions and physical properties of selected maize grain varieties

IK Ingbian
SO Gbenga


Proximate compositions and physical properties of five different maize grain varieties, Oba Supa, DMR, Popcorn, local Tiv and SWAM 1 were determined in accordance with established methods. Significant differences (P≤ 0.05) were found in the moisture, ash, crude fibre, carbohydrate and fat contents among the varieties. No significant differences (P≥ 0.05) were found in the protein content, which ranged from 4.38% (Popcorn and Oba supa) to 8.75% (DMR). Physical properties such as germination capacity, hydration capacity, floater test and thousand-grain weight differed significantly (P≤ 0.05) among the selected varieties. The suitability of the maize grain varieties to processing and production of different maize based food products were highlighted.

Key words: Maize, proximate composition, floater test, germination capacity, hydration capacity, thousand-grain weight