Abstract
This study reports on the effects of roasting on the chemical composition of maize ( Zea mays). Proximate analysis showed no significant difference ( p > 0·05) between raw and roasted maize in ether extract, crude protein, crude fibre, ash and carbohydrate content; except moisture content ( p < 0·05), which showed a 42·3% decrease. Elemental composition analysis showed decreases of potassium (13·8%) and calcium (41·1%). Significant differences ( p < 0·05) were observed for vitamins B 1, B 2 and C contents with 26·8%, 32·4% and 35·1% destruction, respectively. Amino acid analysis showed losses for lysine (26·7%), iso-leucine (20·8%) and leucine (23·4%). There was significant ( p < 0·05) variation in phytic acid, oxalic acid, tannin and hydrocyanic acid with reductions of 15·4%, 6·02%, 51·3% and 34·6% respectively. The effect of these changes on the nutritive value of roasted maize is discussed.
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