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Nutrient Content of Traditional Foods Prepared from Yellow Maize (Zea mays L.) Varieties in Ethiopia

Received: 18 February 2022     Accepted: 15 March 2022     Published: 23 March 2022
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Abstract

Maize (Zea mays L.) is one of the most important cereal grains for both human food and livestock feed. Ethiopia is among the major maize producers in Africa and ranked fourth next to South Africa, Nigeria and Egypt. Maize production takes significant share of cereals and grain in any production year. The aim of this study was to evaluate the nutrient availability of traditional foods prepared from maize varieties (BHQPY545, BH661, Melkasa-1Q and Melkasa-7). HPLC and AAS methods were used to determine beta-carotene and menial contents, respectively. AOAC methods were used to analyze the proximate composition. The results showed that there was a significant difference (p<0.05) in most proximate compositions of the 4 maize varieties. Total carbohydrate between maize varieties ranged from 72.39 to 74.08%, crude fiber (2.19 to 2.23%), crude protein (6.61 to 10.52%), crude fat (3.72 to 5.19%), ash (1.07 to 1.34%), and moisture (9.91 to 12.04%). The products of maize varieties (stiff porridge and flat bread) did not have any significant effect on the crude fiber, crude protein, and ash. Beta-carotene content in BHQMY545 maize was found to be 2.33±0.12, 2.72 ± 0.06 and 2.46±0.51µg/g for raw, stiff porridge and unleavened flat bread, respectively. In four maize types, there was a significant difference (p<0.05) in crude fat, calcium, potassium. In general, there is no need to select processing methods because the nutritional makeup of maize types retains better after processing.

Published in Biochemistry and Molecular Biology (Volume 7, Issue 1)
DOI 10.11648/j.bmb.20220701.13
Page(s) 13-17
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2022. Published by Science Publishing Group

Keywords

β Carotene, Maize, Minerals, Proximate Composition, Traditional Food Processing

References
[1] Alamu, E. O., Maziya-Dixon, B., Menkir, A., Olaofe, O., & Irondi, E. A. (2015). Effect of maturity stages and roasting method on the proximate composition of orange maize hybrids.
[2] Aman, R., Schieber, A., & Carle, R. (2005). Effects of heating and illumination on trans− cis isomerization and degradation of β-carotene and lutein in isolated spinach chloroplasts. Journal of Agricultural and Food Chemistry, 53 (24), 9512-9518.
[3] Amout, A. D. (2019). Effect of maize-soybean intercrop on striga hermonthica (DEL) benth seed bank, crop growth, and yield in the bawko west district of the upper east region (Doctoral dissertation).
[4] Ethiopia Commodity Exchange Authority (ECXA) (2009). Understanding maize: A review of Supply and Marketing Issues. Addis Ababa, Ethiopia.
[5] Ijabadeniyi, A. O., & Adebolu, T. T. (2005). The effect of processing methods on the nutritional properties of ogi produced from three maize varieties. Journal of Food, Agriculture and Environment, 3 (1), 108-109.
[6] Maziya-Dixon, B., Kling, J. G., Menkir, A., & Dixon, A. (2000). Genetic variation in total carotene, iron, and zinc contents of maize and cassava genotypes. Food and Nutrition Bulletin, 21 (4), 419-422.
[7] Mosisa, W., Legesse, W., Berhanu, T., Girma, D., Girum, A., Wende, A., & Getachew, B. (2011). Status and future direction of maize research and production in Ethiopia.
[8] Muhib, M. I., Chowdhury, M. A. Z., Easha, N. J., Rahman, M. M., Shammi, M., Fardous, Z., & Alam, M. K. (2016). Investigation of heavy metal contents in cow milk samples from area of Dhaka, Bangladesh. International Journal of Food Contamination, 3 (1), 1-10.
[9] Muzhingi, T., Langyintuo, A. S., Malaba, L. C., & Banziger, M. (2008). Consumer acceptability of yellow maize products in Zimbabwe. Food Policy, 33 (4), 352-361.
[10] Nuss, E. T., & Tanumihardjo, S. A. (2010). Maize: a paramount staple crop in the context of global nutrition. Comprehensive Reviews in Food Science and Food Safety, 9 (4), 417-436.
[11] Rodriguez-Amaya, D. B., & Kimura, M. (2004). Harvest Plus handbook for carotenoid analysis (Vol. 2). Washington: International Food Policy Research Institute (IFPRI).
[12] Safawo, T., Senthil, N., Raveendran, M., Vellaikumar, S., Ganesan, K. N., Nallathambi, G., & Gowri, E. V. (2010). Exploitation of natural variability in maize for β-carotene content using HPLC and gene specific markers. Electronic Journal of Plant Breeding, 1 (4), 548-555.
[13] Schneider, K., & Anderson, L. (2010). Yield gap and productivity potential in Ethiopian agriculture: Staple grains & pulses. Evans School Policy Analysis and Research (EPAR), 98, 24.
[14] Tanumihardjo, S. A. (2010). Maize: a paramount staple crop in the context of global nutrition. Comprehensive Reviews in Food Science and Food Safety, 9 (4), 417-436.
[15] Tumuhimbise, G. A., Namutebi, A., Turyashemererwa, F., & Muyonga, J. (2013). Provitamin A crops: acceptability, bioavailability, efficacy and effectiveness.
[16] Ullah, I., Ali, M., & Farooqi, A. (2010). Chemical and nutritional properties of some maize (Zea mays L.) varieties grown in NWFP, Pakistan. Pakistan Journal of Nutrition, 9 (11), 1113-1117.
[17] Yeung, D. L. (2003). Laquatra I. Heinz Handbook of Nutrition. 9th edMichigan: HJ Heinz Company.
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  • APA Style

    Nibret Mekonen, Henok Nahusenay, Kidist Hailu. (2022). Nutrient Content of Traditional Foods Prepared from Yellow Maize (Zea mays L.) Varieties in Ethiopia. Biochemistry and Molecular Biology, 7(1), 13-17. https://doi.org/10.11648/j.bmb.20220701.13

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    ACS Style

    Nibret Mekonen; Henok Nahusenay; Kidist Hailu. Nutrient Content of Traditional Foods Prepared from Yellow Maize (Zea mays L.) Varieties in Ethiopia. Biochem. Mol. Biol. 2022, 7(1), 13-17. doi: 10.11648/j.bmb.20220701.13

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    AMA Style

    Nibret Mekonen, Henok Nahusenay, Kidist Hailu. Nutrient Content of Traditional Foods Prepared from Yellow Maize (Zea mays L.) Varieties in Ethiopia. Biochem Mol Biol. 2022;7(1):13-17. doi: 10.11648/j.bmb.20220701.13

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  • @article{10.11648/j.bmb.20220701.13,
      author = {Nibret Mekonen and Henok Nahusenay and Kidist Hailu},
      title = {Nutrient Content of Traditional Foods Prepared from Yellow Maize (Zea mays L.) Varieties in Ethiopia},
      journal = {Biochemistry and Molecular Biology},
      volume = {7},
      number = {1},
      pages = {13-17},
      doi = {10.11648/j.bmb.20220701.13},
      url = {https://doi.org/10.11648/j.bmb.20220701.13},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.bmb.20220701.13},
      abstract = {Maize (Zea mays L.) is one of the most important cereal grains for both human food and livestock feed. Ethiopia is among the major maize producers in Africa and ranked fourth next to South Africa, Nigeria and Egypt. Maize production takes significant share of cereals and grain in any production year. The aim of this study was to evaluate the nutrient availability of traditional foods prepared from maize varieties (BHQPY545, BH661, Melkasa-1Q and Melkasa-7). HPLC and AAS methods were used to determine beta-carotene and menial contents, respectively. AOAC methods were used to analyze the proximate composition. The results showed that there was a significant difference (p<0.05) in most proximate compositions of the 4 maize varieties. Total carbohydrate between maize varieties ranged from 72.39 to 74.08%, crude fiber (2.19 to 2.23%), crude protein (6.61 to 10.52%), crude fat (3.72 to 5.19%), ash (1.07 to 1.34%), and moisture (9.91 to 12.04%). The products of maize varieties (stiff porridge and flat bread) did not have any significant effect on the crude fiber, crude protein, and ash. Beta-carotene content in BHQMY545 maize was found to be 2.33±0.12, 2.72 ± 0.06 and 2.46±0.51µg/g for raw, stiff porridge and unleavened flat bread, respectively. In four maize types, there was a significant difference (p<0.05) in crude fat, calcium, potassium. In general, there is no need to select processing methods because the nutritional makeup of maize types retains better after processing.},
     year = {2022}
    }
    

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  • TY  - JOUR
    T1  - Nutrient Content of Traditional Foods Prepared from Yellow Maize (Zea mays L.) Varieties in Ethiopia
    AU  - Nibret Mekonen
    AU  - Henok Nahusenay
    AU  - Kidist Hailu
    Y1  - 2022/03/23
    PY  - 2022
    N1  - https://doi.org/10.11648/j.bmb.20220701.13
    DO  - 10.11648/j.bmb.20220701.13
    T2  - Biochemistry and Molecular Biology
    JF  - Biochemistry and Molecular Biology
    JO  - Biochemistry and Molecular Biology
    SP  - 13
    EP  - 17
    PB  - Science Publishing Group
    SN  - 2575-5048
    UR  - https://doi.org/10.11648/j.bmb.20220701.13
    AB  - Maize (Zea mays L.) is one of the most important cereal grains for both human food and livestock feed. Ethiopia is among the major maize producers in Africa and ranked fourth next to South Africa, Nigeria and Egypt. Maize production takes significant share of cereals and grain in any production year. The aim of this study was to evaluate the nutrient availability of traditional foods prepared from maize varieties (BHQPY545, BH661, Melkasa-1Q and Melkasa-7). HPLC and AAS methods were used to determine beta-carotene and menial contents, respectively. AOAC methods were used to analyze the proximate composition. The results showed that there was a significant difference (p<0.05) in most proximate compositions of the 4 maize varieties. Total carbohydrate between maize varieties ranged from 72.39 to 74.08%, crude fiber (2.19 to 2.23%), crude protein (6.61 to 10.52%), crude fat (3.72 to 5.19%), ash (1.07 to 1.34%), and moisture (9.91 to 12.04%). The products of maize varieties (stiff porridge and flat bread) did not have any significant effect on the crude fiber, crude protein, and ash. Beta-carotene content in BHQMY545 maize was found to be 2.33±0.12, 2.72 ± 0.06 and 2.46±0.51µg/g for raw, stiff porridge and unleavened flat bread, respectively. In four maize types, there was a significant difference (p<0.05) in crude fat, calcium, potassium. In general, there is no need to select processing methods because the nutritional makeup of maize types retains better after processing.
    VL  - 7
    IS  - 1
    ER  - 

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Author Information
  • Food Science and Nutrition Research Directorate, Ethiopian Institute of Agricultural Research (EIAR), Addis Ababa, Ethiopia

  • Food Science and Nutrition Research Directorate, Ethiopian Institute of Agricultural Research (EIAR), Addis Ababa, Ethiopia

  • Food Science and Nutrition Research Directorate, Ethiopian Institute of Agricultural Research (EIAR), Addis Ababa, Ethiopia

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