Nutritional and Antinutritional Properties of Raw, Fermented, and Germinated Yellow Maize (Zea mays L.)

Authors

  • Matthew Olaleke Aremu
    Department of Chemistry, Federal University of Lafia, P.M.B. 146, Nasarawa State, Nigeria
  • Benjamin Musa
    Department of Chemistry, Federal University of Agriculture, Zuru, P.M.B. 28, Kebbi State, Nigeria
  • Victoria Idowu Adeeyo
    Department of Chemistry, Federal University of Lafia, P.M.B. 146, Nasarawa State, Nigeria
  • Hamza Ibrahim Muhammad
    Department of Chemistry, Federal University of Lafia, P.M.B. 146, Nasarawa State, Nigeria
  • Mohammed Alhaji Mohammed
    Department of Chemistry, Federal University of Lafia, P.M.B. 146, Nasarawa State, Nigeria
  • Francis Busuyi Iyiola
    Department of Science Education, University of Nigeria, Nsukka, Enugu State, Nigeria Abstract Article
  • Edward Bebe Ayakeme
    Department of Chemistry, Federal University of Lafia, P.M.B. 146, Nasarawa State, Nigeria

Keywords:

Amino acid profile , Anti-nutritional , Fermentation , Germination , Yellow Maize

Abstract

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.

Dimensions

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Published

2026-04-12

How to Cite

Nutritional and Antinutritional Properties of Raw, Fermented, and Germinated Yellow Maize (Zea mays L.). (2026). Lafia Journal of Scientific and Industrial Research, 4(1), 148-156. https://doi.org/10.62050/ljsir2026.v4n1.784

Issue

Volume 4, Issue 1 (April, 2026), Lafia Journal of Scientific and Industrial Research (LJSIR)

Section

Physical Sciences
Copyright & Licensing

Copyright (c) 2026 Matthew Olaleke Aremu, Benjamin Musa, Victoria Idowu Adeeyo, Hamza Ibrahim Muhammad, Mohammed Alhaji Mohammed, Francis Busuyi Iyiola, Edward Bebe Ayakeme (Author)

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

How to Cite

Nutritional and Antinutritional Properties of Raw, Fermented, and Germinated Yellow Maize (Zea mays L.). (2026). Lafia Journal of Scientific and Industrial Research, 4(1), 148-156. https://doi.org/10.62050/ljsir2026.v4n1.784

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