Proximate Compositions and physical properties of selected maize grain varieties

Abstract

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