Effect of Maturity Stages and Roasting Method on the Proximate Composition of orange Maize Hybrids

This study evaluated the effect of harvesting time and methods of roasting on the proximate composition of orange maize hybrids. The maturity stages were 20 days, 27 days and 34 days after pollination (20 DAP, 27 DAD and 34 DAP, respectively), while the roasting was done with and without husk. Across the maturity stages, the dry matter (DM), ash, protein, fat, total carbohydrate, starch and sugar, amylose, and amylopectin levels of the unprocessed maize peaked at 34 DAP, 20 DAP, 27 DAP, 27 DAP, 34 DAP, 20 DAP, 34 DAP, and 27 DAP, respectively. Roasting with and without husk resulted in increase in the DM and sugar contents of the maize across the various maturity stages, relative to the unprocessed maize. Ash and starch contents increased at the 27 DAP and 34 DAP, but increased at the 20 DAP due to roasting with and without husk, in relation to the unprocessed maize. Crude protein, fat, amylose and amylopectin contents were affected ifferently at the various maturity stages, due to roasting method. Therefore, the proximate composition of orange maize hybrid is modulated by the maturity stage at which it is harvested; and method of roasting also affects the amount retained.