Effects of Preparatory Procedures on Selected Nutrient Contents of Some Tropical Maize Products

Changes in nutrient compositions during the preparation of Nigerian maize products were studied because of the prominence of maize in tropical diets. Ten maize-based preparations plus two raw samples (dry and fresh) were analysed for selected nutrient values. Products, the preparation of which involved soaking, wet milling and sieving procedures, lost considerable amounts of all nutrients. This occurred especially in eko/agidi maize gel and ogi/akamu porridge. Ogi/akamu lost all its fat and iron, while eko/agidi maize gel retained some fat, but the value was, nevertheless, very much lower (1·2 g/100 g) than that for raw dry maize (4.9 g/100 g). Like ogi/akamu, eko/agidi lost all its iron. The nutrient values of maize-based kongo and Tom Brown improved appreciably as a result of the incorporation of shrimps or milk and sugar. For kongo the oil improved by about 65·3% and the protein by 31·2%; the calcium content improved more than two-fold. Similarly, Tom Brown increased in fat and protein values by 32·7% and 43·7%, respectively. The energy value of tanfirin (roasted maize powder plus sugar) also increased by 16·2%. Consequently, maize-based products fortified with shrimps or milk and sugar are more beneficial nutritionally than maize-based products prepared by soaking, wet milling and sieving procedures.