Study of the effect of germination on the chemical and nutritional properties of maize seeds

Abstract

The research aimed to study the effect of the germination process on the chemical composition and content of phenolic compounds, phytic acid, mineral elements and amino acids of locally grown maize. The results of the chemical composition of the non-germinated maize showed that the content of protein, fat, ash, moisture, fiber, and carbohydrates were (7.75 - 10.271 - 1.46 - 6.79 -3.173 -70.886) respectively, while the results of germinated maize were from protein, fat, ash, fiber, carbohydrates (9.13- 9.167 -1.27- 5.93- 4.822- 69.861) respectively. As for the number of phenolic compounds, it increased after germination, as it reached germinated yellow maize compared to non-germinated maize (159 mg/gm-145 mg/gm) respectively, in addition to germination, it reduced the amount of phytic acid in germinated maize compared to non- germinated maize, which amounted to (2.8 mg/100gm). -48.9 mg/100 g) respectively. The percentage of mineral elements, iron, phosphorous, magnesium, potassium, zinc, and calcium for germinated maize reached (0.2883-3.87 -0.139-0.078 - 7.76-23.4), respectively. As for non-germinated maize, the percentage of iron, phosphorous, magnesium, potassium, zinc, and calcium (0.2811-3.43 -0.142-0.086-17.5-21.4) respectively. The effect of germination on the proportion of amino acids: the results showed that germination led to an improvement in the proportion of some essential and non-essential amino acids. Keywords: yellow corn, germination, amino acids, phytic acid