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VOL. 8, ISSUE 6 (2023)
Comparative study on the nutritional value of local maize variety (Hakorin Hajiya) and improved varieties of maize (sammaz14 and golden strawberry)
Authors
Anas Hamisu, Isyaku Ibrahim Muhammad, Syed Khalil Ullah, Danladi Garba Hani
Abstract
Zea mays,
commonly known as maize or corn, are a widely consumed staple crop with
significant nutritional value. The proximate compositions of the seeds of the
local maize variety (Hakorin Hajiya), the improved varieties of white maize
(Sammaz14) and golden strawberry maize were analyzed in this study. The seed
samples were dried on a clean tray and ground into powder for nutritional and
mineral analysis using standard methods. The improved variety of white maize
(Sammaz 14) was found to have higher percentage values of crude fat (0.22%),
crude moisture (8%), crude protein (7.5%), sodium (42.5 mg/kg), potassium
(140mg/kg), calcium (0.9 mg/kg), and magnesium (0.35 mg/kg). However, the local
variety (Hakorin Hajiya) had higher crude ash (4%), fiber (0.07%). Golden
strawberry maize had the highest carbohydrate (94.67%). This indicates that the
seeds of the improved variety (Sammaz14) of white maize have higher nutritional
value and can be used to supplement staple foods in both rural and urban areas.
Additionally, individuals with hypoglycemia are advised to consume strawberry
maize due to its high carbohydrate content. Overall, this study highlights the
nutritional variations among different maize varieties and suggests the
potential benefits of incorporating the improved variety of white maize (Sammaz
14) into diets to enhance nutritional intake.
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Pages:1-9
How to cite this article:
Anas Hamisu, Isyaku Ibrahim Muhammad, Syed Khalil Ullah, Danladi Garba Hani "Comparative study on the nutritional value of local maize variety (Hakorin Hajiya) and improved varieties of maize (sammaz14 and golden strawberry)". International Journal of Botany Studies, Vol 8, Issue 6, 2023, Pages 1-9
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