Chemical Composition and Nutritive Value during Grain Development of Three Varieties of Maize

Sekunola, Ajakaye Adeola and Olumide, Ajewole Tolulope and Samuel, Ayesa Abayomi and Omolade, Olu Faith and Christopher, Oni Ayodeji (2019) Chemical Composition and Nutritive Value during Grain Development of Three Varieties of Maize. Journal of Experimental Agriculture International, 32 (6). pp. 1-9. ISSN 2457-0591

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Official URL: https://doi.org/10.9734/jeai/2019/v32i630124

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.

Item Type:	Article
Subjects:	South Asian Library > Agricultural and Food Science
Depositing User:	Unnamed user with email support@southasianlibrary.com
Date Deposited:	29 Apr 2023 06:33
Last Modified:	16 Sep 2024 10:23
URI:	http://journal.repositoryarticle.com/id/eprint/476

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