Effect of Roasting on the Proximate Composition of Corn (Zea Mays) and Meat (Beef) Sold in Nigeria

Abstract

Abstract: The study shows the effect roasting has on corn (Zea mays) and meat (beef). The proximate analysis of samples was carried out using the Association of Official Analytical chemist method (AOAC, 1990). The corn and meat samples were procured from Living faith junction, Abdulrazak Street Junction, Nasarawa main market park, Angwan Power, Oversea Road junction, Opposite Tammah filling station and opposite Govt. College in Nasarawa Town. It is seen that in fresh corn samples, the moisture content is 12.50%, protein 7.00%, ash 2.20%, lipid 4.8% and carbohydrates 72.50%. While in fresh meat, the moisture content is 69.75%, protein 17.98%, ash 4.12% and fats 5.23%. The average values obtained after roasting each corn samples from each location for roasted corn; moisture content is 95.70%, protein 10.50%, ash 1.20%, lipid 2:50% and carbohydrate 71.25% and that of the roasted meat; moisture content is 65.40%, protein 19.80%, ash 1.80% and fats 2.50%. The caloric values (Kcal) of fresh corn and meat are 98.74% and 97.27% respectively. This study shows that the caloric value of fresh corn to be 98.74 and 97.27 for fresh meat, after roasting the average caloric value of the food samples were slightly reduced which shows that more calories can be gotten when the food samples are consumed fresh and less calories when consumed after roasting which is good for people undergoing weight process. From the study carried out, it can be deduced that the effect of roasting corn and meat has resulted in reduction in ash content and protein level increase. High protein levels are good for both old and young people. It is advisable to consume meat and corn in their roasted forms. In normal handling and storage of meat, the major deteriorative changes are attributed to microbial contamination and activity. Keywords: Lipid: Protein: Proximate: Composition: Nutrition: Components: Moisture: Ash Content.