Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2020, 8(11), 675-681
DOI: 10.12691/jfnr-8-11-8
Open AccessArticle

Correlation between Chemical Composition, Water Holding Capacity and Flavonoids Content of Maize Verities Harvested at Buxedeni Village of KwaNongoma in KwaZulu Natal, South Africa

Sandisiwe Zondo1, and Precious Mahlambi2

1KwaZulu Natal Department of Agriculture and Rural Development, PBag X9059, Hilton, Pietermaritzburg, 3200, South Africa

2Department of Chemistry, University of KwaZulu Natal, PBag X01, Scottsville, Pietermaritzburg, 3209, South Africa

Pub. Date: November 27, 2020

Cite this paper:
Sandisiwe Zondo and Precious Mahlambi. Correlation between Chemical Composition, Water Holding Capacity and Flavonoids Content of Maize Verities Harvested at Buxedeni Village of KwaNongoma in KwaZulu Natal, South Africa. Journal of Food and Nutrition Research. 2020; 8(11):675-681. doi: 10.12691/jfnr-8-11-8

Abstract

Maize is the most important grain crop in South Africa, especially in the rural places of KwaZulu Natal. Protein, starch, fat, minerals, fibre, and flavonoids content was determined, together with water holding capacity in four different maize varieties obtained from rural village of KwaNongoma (KwaZulu Natal Province). Red maize variety had higher macro nutrients than other verities however, all varieties showed low micro nutrients. The soaking time and soaking temperature showed to have an effect on water holding capacity of maize varieties. Red maize variety had higher capacity in all soaking temperatures which increased as the temperature increases with 1.69% at 25°C, 8.79% at 35°C and 11.89% at 45°C. Red and yellow variety showed phenolic content of more than 100 mg 100g-1. This study showed that all maize varieties yielded high nutritional value and flavonoid contents which makes maize produced from rural village of KwaNongoma suitable for human consumption.

Keywords:
protein starch flavonoids and water holding capacity

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