The Effect of Fermentation Time on the Proximate Composition of Maize Grains (Zea mayz)

Abstract: The proximate composition was carried out by standard methods. The values are all in percentages. The moisture content increased by, 2.50, 5.50, 1.50, and 3.50 on day 1, 2, 3, and 4 of fermentation respectively. In the same order, the ash content increased by 2.50, 6.50, 1.00 and 6.50. Crude protein decreased by 0.88, 0.30, 0.18, and 0.61, on day 1, 2, 3 and 4 respectively. The crude fiber decreased by 0.50, 0.50, 1.50 and 1.00 on the 1st, 2nd, 3rd, and 4th day of fermentation respectively. Crude fat on the other hand increased by 1.50, 1.00, 2.50, and 2.50 respectively. And, finally the carbohydrate decreased by 5.12, 12.19, 3.33 and 10.89 in that order. Keywords: Composition, Fermentation, Food, Maize, Nutrient, Proximate, Time. Title: The Effect of Fermentation Time on the Proximate Composition of Maize Grains (Zea mayz) Author: Ambugus Peter, Shittu K. J, Afuwai Winnifred Godiya, Oyekunle Oluwole Adegboyega, Salawu Akinbobola Oluwatosin, Aliyu A, Akyengo Ovye, Danlami A. Danzarami, Uwaiya Emmanuel, Amaya Habila, Augustine Anteyi, Obasi Okeh Queendaline International Journal of Novel Research in Life Sciences ISSN 2394-966X Vol. 10, Issue 2, March 2023 - April 2023 Page No: 38-42 Novelty Journals Website: www.noveltyjournals.com Published Date: 06-April-2023 DOI: https://doi.org/10.5281/zenodo.7805243 Paper Download Link (Source) https://www.noveltyjournals.com/upload/paper/The%20Effect%20of%20Fermentation-06042023-3.pdfInternational Journal of Novel Research in Life Sciences, ISSN 2394-966X, Novelty Journals, Website: www.noveltyjournals.co