Nutritional and Antinutritional Properties of Raw, Fermented, and Germinated Yellow Maize (Zea mays L.)
DOI:
https://doi.org/10.62050/ljsir2026.v4n1.784Keywords:
Amino acid profile, Anti-nutritional, Fermentation, Germination, Yellow MaizeAbstract
This study evaluated nutritional and anti-nutritional qualities of raw (RM), fermented (FM), and germinated (GM) yellow maize (Zea mays) using traditional home methods. All analyses were performed according to standard procedures. Proximate analysis revealed that germination increased the fiber (10.19 g/100 g) and fat contents, whereas fermentation increased the crude protein (13.56 g/100 g) and carbohydrate (74.03 g/100 g) contents. Antinutrients varied with processing: total phenols decreased from 0.50% in raw maize (RM) to 0.05% in germinated maize (GM); phytate ranged from 289.87 to 450.56 mg/100 g; alkaloids ranged from 7.28 to 12.48%; and tannins ranged from 5.39 to 9.17 mg/100g. The total amino acid content was 82.18 (RM), 79.79 (FM), and 82.33 (GM) g/100 g of crude protein, with valine being the first-limiting amino acid. Germination improved protein quality, whereas fermentation reduced the presence of certain anti-nutrients and protein content. These findings demonstrate that both methods can enhance the nutritional value of maize, thereby supporting the development of an improved maize-based diet.
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Copyright (c) 2026 Matthew Olaleke Aremu, Benjamin Musa, Victoria Idowu Adeeyo, Hamza Ibrahim Muhammad, Mohammed Alhaji Mohammed, Francis Busuyi Iyiola, Edward Bebe Ayakeme (Author)
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