Author(s):

Rose Angel and Gupta Alka

Abstract: Maize (Zea mays L.) is a staple cereal food for millions of people in the world for their major nutrients demand as per their daily requirement. Improved varieties of maize can provide sufficient amount of protein, fibers, phenolic content, carbohydrate and minerals as well as calorific value to combat nutritional deficiencies. Processed maize can be utilized for value-addition in various food products like flour, gruels, noodles, porridges, tortilla, and muesli etc. in various food products. Therefore this study with the objective to determine the proximate composition, antioxidant activity and anti-nutritional content and assessing the organoleptic attributes of prepared food products in maize var. MS-2 and var. MS-3 was carried out in research laboratory of Food Nutrition Research, SHUATS. Compositional analysis for Moisture, Ash, Protein, Fat, Crude fibre, Carbohydrate and Energy and Minerals were done by using the standard procedure of AOAC, 2012. Experimental data obtained during investigation were statistically analyzed by analysis of variance (ANOVA), critical difference (CD) and t-test techniques. It was concluded that maize var. MS-3 with the nutritional value as per 100g was found to be as: 6.9g (Protein), 3.2g (Fat), 4.3g (Crude Fiber), 11% (Moisture), 11mg (Calcium), 6.5mg (Iron), 328mg (Phosphorus), 120mg (TPC) and 348kcal (Energy) was significantly higher as compared to var. MS-2 with nutrients i.e. 7.5g (Protein), 3.9g (Fat), 4.5g (Crude fiber), 10% (Moisture), 12.2mg (Calcium), 7.3mg (Iron), 335mg (Phosphorus), 110.9mg (TPC) and 350kcal (Energy). The organoleptic attributes of value added products by addition of 70% white-maize flour var. MS-3 with 30% of refined flour/gram-flour enhanced the palatability and flavor of value-added products namely Muffins and Sev and were acceptable to the consumer. Cost of the prepared food products was also cost effective.

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