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Comparative study for the determination of nutritional composition in commercial and noncommercial maize flours

This study aimed to evaluate the nutritional analysis of the commercially available white maize flours and noncommercial yellow maize flour obtained from the grains of the maize grown at University of Agriculture, Faisalabad, Pakistan. The proximate chemical composition, minerals calcium (Ca), coppe...

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Main Authors: Qamar, S., Aslam, M., Huyop, F., Javed, M. A.
Format: Article
Published: Pakistan Botanical Society 2019
Subjects:
Q Science (General)
Online Access:http://eprints.utm.my/id/eprint/80557/
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spelling my.utm.805572019-05-23T03:04:55Z http://eprints.utm.my/id/eprint/80557/ Comparative study for the determination of nutritional composition in commercial and noncommercial maize flours Qamar, S. Aslam, M. Huyop, F. Javed, M. A. Q Science (General) This study aimed to evaluate the nutritional analysis of the commercially available white maize flours and noncommercial yellow maize flour obtained from the grains of the maize grown at University of Agriculture, Faisalabad, Pakistan. The proximate chemical composition, minerals calcium (Ca), copper (Cu), iron (Fe), manganese (Mn), magnesium (Mg), potassium (K), sodium (Na) and zinc (Zn) and were determined in white and yellow maize flours. In the dry weight basis white maize flours significantly (p<0.05) contained moisture 9-15 %, ash 1.4-2.6%, protein 7.82-12.02%, crude fiber 0.95-2.01%, and total carbohydrates 65.38-78.74% and yellow maize flour significantly (p<0.05) contained moisture 17%,ash 3.3%, protein 12.45%, crude fiber 2.97%, and total carbohydrates 60.23%. The detection of inorganic selective nutrients (Mg, K, Na, Ca, Mn, Zn, Fe, Cu) was performed using inductively coupled plasma-mass spectrometry (ICP-MS). The results of ICP-MS analysis in white and yellow maize flours revealed that yellow maize flour contains 16, 26.21, 7.43, 5.29, 1.40, 2.11 times higher value of Mg, K Mn, Zn, Fe and Cu as compared to white maize flours, where as white maize flours contain 1.50, 1.02 times higher value of Na and Ca as compared to yellow maize flour obtained from the grains of the maize grown at University of Agriculture, Faisalabad, Pakistan. Pakistan Botanical Society 2019 Article PeerReviewed Qamar, S. and Aslam, M. and Huyop, F. and Javed, M. A. (2019) Comparative study for the determination of nutritional composition in commercial and noncommercial maize flours. Pakistan Journal of Botany, 49 (2). pp. 519-523. ISSN 0556-3321
institution Universiti Teknologi Malaysia
building UTM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Malaysia
content_source UTM Institutional Repository
url_provider http://eprints.utm.my/
topic Q Science (General)
spellingShingle Q Science (General)
Qamar, S.
Aslam, M.
Huyop, F.
Javed, M. A.
Comparative study for the determination of nutritional composition in commercial and noncommercial maize flours
description This study aimed to evaluate the nutritional analysis of the commercially available white maize flours and noncommercial yellow maize flour obtained from the grains of the maize grown at University of Agriculture, Faisalabad, Pakistan. The proximate chemical composition, minerals calcium (Ca), copper (Cu), iron (Fe), manganese (Mn), magnesium (Mg), potassium (K), sodium (Na) and zinc (Zn) and were determined in white and yellow maize flours. In the dry weight basis white maize flours significantly (p<0.05) contained moisture 9-15 %, ash 1.4-2.6%, protein 7.82-12.02%, crude fiber 0.95-2.01%, and total carbohydrates 65.38-78.74% and yellow maize flour significantly (p<0.05) contained moisture 17%,ash 3.3%, protein 12.45%, crude fiber 2.97%, and total carbohydrates 60.23%. The detection of inorganic selective nutrients (Mg, K, Na, Ca, Mn, Zn, Fe, Cu) was performed using inductively coupled plasma-mass spectrometry (ICP-MS). The results of ICP-MS analysis in white and yellow maize flours revealed that yellow maize flour contains 16, 26.21, 7.43, 5.29, 1.40, 2.11 times higher value of Mg, K Mn, Zn, Fe and Cu as compared to white maize flours, where as white maize flours contain 1.50, 1.02 times higher value of Na and Ca as compared to yellow maize flour obtained from the grains of the maize grown at University of Agriculture, Faisalabad, Pakistan.
format Article
author Qamar, S.
Aslam, M.
Huyop, F.
Javed, M. A.
author_facet Qamar, S.
Aslam, M.
Huyop, F.
Javed, M. A.
author_sort Qamar, S.
title Comparative study for the determination of nutritional composition in commercial and noncommercial maize flours
title_short Comparative study for the determination of nutritional composition in commercial and noncommercial maize flours
title_full Comparative study for the determination of nutritional composition in commercial and noncommercial maize flours
title_fullStr Comparative study for the determination of nutritional composition in commercial and noncommercial maize flours
title_full_unstemmed Comparative study for the determination of nutritional composition in commercial and noncommercial maize flours
title_sort comparative study for the determination of nutritional composition in commercial and noncommercial maize flours
publisher Pakistan Botanical Society
publishDate 2019
url http://eprints.utm.my/id/eprint/80557/
_version_ 1643658448331603968
score 13.211869

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