Dietary Fat and Energy Content of Steeped, Germinated and Unprocessed Maize Grains Meant For Complementary Feeding InNigeria

Authors

  • Emmanuel Ilesanmi Adeyeye Chemistry Department, Ekiti State University, Ado – Ekiti, Ekiti State, Nigeria Author
  • Oluwajumoke Tolulope Idowu Chemistry Department, Afe Babalola University, Ado – Ekiti, Ekiti State, Nigeria Author
  • Abiodun Folasade Akinsola Industrial Chemistry Department, Ekiti State University, Ado – Ekiti, Ekiti State, Nigeria Author
  • Ademola Abdul Olaleye Chemistry Department, Federal University Dutse, Jigawa State, Nigeria Author
  • Ayomadewa Mercy Olatunya Chemistry Department, Ekiti State University, Ado – Ekiti, Ekiti State, Nigeria Author
  • Ayinde Yusuff Gbolagade Central Laboratory, Ekiti State University, Ado – Ekiti, Ekiti State, Nigeria Author

DOI:

https://doi.org/10.47363/JMHC/2021(3)159

Keywords:

Maize samples, Dietary fat, Energy density

Abstract

Household technologies such as fermentation, soaking, roasting and malting are traditionally used in many societies with the assumption that they can contribute to improving the safety and quality of complementary foods. To observe the dietary lipid quality, unprocessed, steeped and germinated maize grains were used to evaluate their effect on the enhancement of fatty acids, phospholipids and phytosterols. Maize samples were denoted as B1 (unprocessed) B2 (sprouted) and B3 (steeped) maize. In crude fat, B2 was enhanced by 0.47g/100g (9.23%). Calculated fatty acids had values (g/100g) of:B1(3.66) B3(3.63). Highest levels of these fatty acids were observed as follows: SFA(B2, 27.2%), MUFA(B1,34.7%) and PUFA(B1,47.0%); but B3 was more concentrated in MUFA and PUFA than B2 but less than B1.Both oleic and linoleic fatty acids slightly increased during steeping stage of malting but later declined during germination phase particularly oleic acid. Total energy density (kcal/100g) concentration in the samples with the percentage linoleic acid had these values: B1(32.9, 43.7%), B2(36.0, 37.2%) and B3(32.7, 41.9%). Total phytosterol (mg/100g) values were low: B1(52.3), B2(43.7) and B3(45.1) with sitosterol predominating in all: 33.5 > 28.8 < 29.6 respectively. In phospholipids, values were generally higher than the phytosterols as we have total values (mg/100g) of: B1(74.4); B2(71.3) and B3(62.0) with phosphatidylinositol predominating in all samples: 25.5 > 25.1 > 22.4 respectively. Raw maize sample had highest concentration of phospholipids, phytosterols, MUFA and PUFA. The declines in B2 and B3 in the above parameters suggested that lipids were used for biochemical processes. However, B3 was better concentrated than B2 in phytosterols, MUFA, PUFA, linoleic and oleic acids. This showed germination reduced fat content due to hydrolysis and utilization of fat as an energy source in germination. Observations had depicted the contribution of maize to presence of high level phosphatidylinositol and sitosterol to the infant. It also contributed to information on discrepancies on the effect of fermentation/ germination on cereal lipids in literature. Either steeped or sprouted maize is good as complementary food.

Author Biographies

  • Emmanuel Ilesanmi Adeyeye, Chemistry Department, Ekiti State University, Ado – Ekiti, Ekiti State, Nigeria

    Chemistry Department, Ekiti State University, Ado – Ekiti, Ekiti State, Nigeria

  • Oluwajumoke Tolulope Idowu, Chemistry Department, Afe Babalola University, Ado – Ekiti, Ekiti State, Nigeria

    Chemistry Department, Afe Babalola University, Ado – Ekiti, Ekiti State, Nigeria

  • Abiodun Folasade Akinsola, Industrial Chemistry Department, Ekiti State University, Ado – Ekiti, Ekiti State, Nigeria

    Industrial Chemistry Department, Ekiti State University, Ado – Ekiti, Ekiti State, Nigeria

  • Ademola Abdul Olaleye, Chemistry Department, Federal University Dutse, Jigawa State, Nigeria

    Chemistry Department, Federal University Dutse, Jigawa State, Nigeria

  • Ayomadewa Mercy Olatunya, Chemistry Department, Ekiti State University, Ado – Ekiti, Ekiti State, Nigeria

    Chemistry Department, Ekiti State University, Ado – Ekiti, Ekiti State, Nigeria

  • Ayinde Yusuff Gbolagade, Central Laboratory, Ekiti State University, Ado – Ekiti, Ekiti State, Nigeria

    Central Laboratory, Ekiti State University, Ado – Ekiti, Ekiti State, Nigeria

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Published

2021-07-26

Issue

Vol. 3 No. 3 (2021): Volume 3 Issue 3

Section

Articles