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Title: Low Carbohydrate Screening of Maize (Zea mays) and Rice (Oryza sativa) Available in Jos Metropolis and environs, Plateau State, Central Nigeria
Authors: Edah, A. O.
Ankwai, G. E.
Gye, D. J.
Keywords: Diabetic
Proximate analysis
Glycemic index
Issue Date: 2019
Publisher: International Journal of Research and Innovation in Applied Science
Series/Report no.: Vol.IV;Iss.V; Pp 1-7
Abstract: Maize and rice grains are major components of food security in the diet of Nigerians. It serves as a major source of carbohydrate in both human and livestock sustenance. They are precursor for the release of energy essential in normal body metabolism. In this study, Maize from Mangu (MM), Maize from Doka (DM), Basmati Rice (BR) identified as low carbohydrate rice from India and Foreign Rice (FR) were proximately evaluated by AOAC, (2012) methods. The research showed that Maize from Mangu (MM) contains significant protein(7.05 ± 0.01)%, ash (1.40 ±0.01)%, carbohydrate (73.96 ±0.010)% and fat 4.40±0.01)%, while the Maize from Doka (DM) had protein (6.65±0.01)%, ash (1.30±0.01)%, carbohydrate (71,68±0.01)%, and fat (4.20±0.01)%. Implying that the Maize (MM) had more carbohydrate than of DM, which may be implicated for low carb, this may be attributed to the specie’s capacity to retain relatively high moisture (7.30±0.01%) and fiber (8.43±0.01)%. The evaluation of rice revealed that BR had relatively high moisture (7.6±0:01)%, ash (0.73±0.010)% and fiber (5.00±0.01)% while the FR, had moisture (7.6±0.01)%, ash (0.73±0.10) and fiber (5.0±0.00)%. The low level of carbohydrate in Basmati Rice could be due to it high moisture and ash content. The mineral content in mg/1000g (of Ca, P, Fe, Zn) of the samples are all below the recommended dietary intake per day. The results show that the maize has lower carbohydrate content than rice. The nutritional proximate compositions of the maize samples were higher than that of the rice. The glycaemic index (G.I) of Basmati Rice (55 to70) makes it suitable for diabetic individuals.
URI: http://hdl.handle.net/123456789/2984
ISSN: 2454-6194
Appears in Collections:Chemistry

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