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.

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Additional Info

Field Value
Creator Alamu, Oladeji
Creator Affiliation International Institute of Tropical Agriculture (IITA)
Creator ID Type ORCID
Creator ID 0000-0001-6263-1359
Subject Vocab (AGROVOC/GACS/CAB) Maize,hybrids,Maturity,Roasting,Husk,Proximate,Starch,Sugar,Replication,Moisture,Amylose,Amylopectin,Carbohydrate,Protein,Fat
Subject(s) Maize,Orange Maize,Digestible Carbohydrate
Publisher International Institute of Tropical Agriculture (IITA)
Contributor Person Olaofe Olorunfemi, Maziya-Dixon Bussie, Menkir Abebe, Irondi Emmanuel
Contributor Role Other
Contributor Project Lead Organisation Center International Institute of Tropical Agriculture (IITA)
Contributor Project Lead Center International Institute of Tropical Agriculture (IITA)
Contributor CRP CGIAR Research Program on Agriculture for Nutrition and Health (A4NH)
Contributor Partner Not Applicable
Contributor Donor IITA/CORE
Contributor Project Not Applicable
Contributor Affiliation International Institute of Tropical Agriculture (IITA)
Open-Access status Open Access
Production Date 2011-08-25
Embargo End Date 2012-08-25
Content Type Dataset
File Format csv
Identifier Type DOI
Identifier https://doi.org/10.25502/m6a4-f114/d
Identifier Citation Effect of maturity stages and roasting method on the proximate composition of orange maize hybrids, Alamu, E. O., Maziya-Dixon, B., Menkir, A., Olaofe, O.* and Irondi, E. A.*, in: Global Advanced Research Journal of Agricultural Science, volume 4, number 8, pages 462-468, ISSN 2315-5094, 2015.
Source Characterization and product development of improved and biofortified maize, cowpea, soybean and cassava varieties
Language English
Relation Not applicable
Agroecological Zone Subhumid warm subtropics
Coverage Region Western Africa
Coverage country Nigeria
Coverage Admin Unit Not applicable
Coverage X 7.37754
Coverage Y 3.94704
Coverage Start Date 2010-04-03
Coverage End Date 2011-08-25
Contact Alamu, Oladeji; Food Science and Technology, International Institute of Tropical Agriculture (IITA)
Contact Email o.alamu@cgiar.org
Restriction CC-BY 4.0
Email Permission Not applicable
Rights CC-BY 4.0