The Proximate, Functional and Anti-Nutritional Properties of Three Selected Varieties of Maize (Yellow, White and Pop Corn) Flour

The study is on proximate, functional and anti-nutritional properties of three selected varieties (yellow corn flour (YCF), white corn flour (WCF) and pop corn flour (PCF) of maize flour (Zea mays) using standard method of AOAC. The corn samples were obtained from IART, Ibadan, Oyo State, Nigeria. The proximate composition of the flour showed that the amount of protein ranged from 12.32 % to 13.50%, fibre content of 1.05 % to 6.47 %, fat content of 12.90 % to 14.02 %, ash content ranged from 0.99% to 1.04%, moisture content ranged from 9.74.73 % to 10.94 %, carbohydrate content ranged from 16.28% to 62.38%, the organic matter ranged from 98.60 % to 99.10 % and the energy content of the three corn flour ranged from 1672.73kg/g to 1769.40 kg/g. The functional properties of the flour showed that WAC ranged from 173 % to 235 %. OAC ranged from 63 % to 82 %, the pH ranged from 5.9 to 6.2, bulk density ranged from 0.78 g/cm3 to 0.81 g/cm3, then the solubility ranged from 0.79 % to 1.01 %, the foam capacity of the flour ranged from 0.5 ml to 6.1 ml, while the foam stability in 30mins was nil for all the flour. The swelling power ranged from 1.97 to 6.13. The anti-nutritional properties showed that oxalate ranged from 0.90 % to 0.99 %, phytates ranged from 0.64 % to 1.00 % while tannins ranged from 0.09 % to 0.11 %. From the results obtained, it was observed from the results that PCF had the highest proximate properties except carbohydrate and ash content. There was reduction in anti-nutritional properties of PCF and there is no significant difference (p≤ 0.05) between PCF, WCF and YCF in terms of OAC, pH, bulk density, solubility, foam capacity and foam stability. But there is significant between the three in water absorption capacity (WAC). Therefore, popcorn flour could be used in the formulation of weaning foods for infant children.