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

Nibret Mekonen; Henok Nahusenay; Kidist Hailu

doi:doi:10.11648/j.bmb.20220701.13

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

Nibret Mekonen, Henok Nahusenay, Kidist Hailu

Published in Biochemistry and Molecular Biology (Volume 7, Issue 1)

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

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[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.
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[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.
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[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.
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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

Nibret Mekonen

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

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

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

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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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