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Chemists, A. A. O. o. A, “Official methods of analysis of the Association Analytical Chemists”, 2005.

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Article

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

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


Journal of Food and Nutrition Research. 2020, Vol. 8 No. 11, 675-681
DOI: 10.12691/jfnr-8-11-8
Copyright © 2020 Science and Education Publishing

Cite this paper:
Sandisiwe Zondo, 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.

Correspondence to: Sandisiwe  Zondo, KwaZulu Natal Department of Agriculture and Rural Development, PBag X9059, Hilton, Pietermaritzburg, 3200, South Africa. Email: Sandisiwe.Zondo@kzndard.gov.za

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.

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