VARIETAL DIFFERENCES IN NIGERIA MAIZE GRAIN

Abstract

Eight different improved varieties of maize grain from IITA, Ibadan, Oyo state, Nigeria and a local maize from Bodija market, Ibadan were examined for their varietal differences. Proximate analysis of the improved varieties of the maize grain and the local maize were carried out. Elemental analysis of the improved varieties of the maize and the local maize were also carried out by using spectrophotometry method. The moisture content of the improved varieties of the maize ranged from 7.75-10.05% and the local maize was 9.25%. The ash content of the improved varieties maize varied from 1.45%-3.47% while the local maize gave 2.22%. The protein, oil, crude fibre and carbohydrate contents of the improved maize varieties ranged from 9.35-11.15%, 3.50%-8.42%, 1.40%-3.55% and 65.35%-73.82% respectively. Similarly, the local maize variety gave 9.40%, 4.25%, 1.55% and 73.55% for the protein, oil, crude fibre and carbohydrate contents respectively. The improved maize varieties gave higher results for protein, crude fiber and oil contents than the local maize variety. The elemental analysis showed that the sodium element in the improved varieties of the maize was found between 85.01-165.11 mg/100g while the local maize was 110.21 mg/100g. The magnesium, potassium, calcium, manganese, iron, copper and zinc in the improved varieties of the maize were in the range of 27.51-35.54 mg/100g, 250,05-307.56 mg/100g, 1.49-1.64 mg/100g, 0.51-1.38 mg/100g, 2.52-7.59 mg/100g, 1.49-2.75 mg/100g and 4.25-11.03 mg/100g respectively except the ACR-85TZSR-Y-1 of the improved variety in which manganese was not detected while the mineral elements in the local maize were obtained as 110.21, 35.01, 247.52, 1.47, 0.63, 4.52, 2.75, 7.04 respectively. Most of the improved varieties showed higher values of the mineral elements than the local variety except sodium, manganese and copper where lower values were observed