The Effect of Fermentation Time on the Proximate Composition of Maize Grains (Zea mayz)

Abstract: The proximate composition was carried out by standard methods. The values are all in percentages. The moisture content increased by, 2.50, 5.50, 1.50, and 3.50 on day 1, 2, 3, and 4 of fermentation respectively. In the same order, the ash content increased by 2.50, 6.50, 1.00 and 6.50. Crude protein decreased by 0.88, 0.30, 0.18, and 0.61, on day 1, 2, 3 and 4 respectively. The crude fiber decreased by 0.50, 0.50, 1.50 and 1.00 on the 1^st, 2^nd, 3^rd, and 4^th day of fermentation respectively. Crude fat on the other hand increased by 1.50, 1.00, 2.50, and 2.50 respectively. And, finally the carbohydrate decreased by 5.12, 12.19, 3.33 and 10.89 in that order.

Keywords: Composition, Fermentation, Food, Maize, Nutrient, Proximate, Time.

Title: The Effect of Fermentation Time on the Proximate Composition of Maize Grains (Zea mayz)

Author: Ambugus Peter, Shittu K. J, Afuwai Winnifred Godiya, Oyekunle Oluwole Adegboyega, Salawu Akinbobola Oluwatosin, Aliyu A, Akyengo Ovye, Danlami A. Danzarami, Uwaiya Emmanuel, Amaya Habila, Augustine Anteyi, Obasi Okeh Queendaline

International Journal of Novel Research in Life Sciences                                                   

ISSN 2394-966X

Vol. 10, Issue 2, March 2023 - April 2023

Page No: 38-42

Novelty Journals

Website: www.noveltyjournals.com

Published Date: 06-April-2023

DOI: https://doi.org/10.5281/zenodo.7805243

Paper Download Link (Source)

https://www.noveltyjournals.com/upload/paper/The%20Effect%20of%20Fermentation-06042023-3.pdf