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Research Article Open access CC BY 4.0

A Comparison of the Chemical Composition of Cooked Maize and Beans Left-over-water: Potentials as Food Drinks and Fertilizers

Fopoussi Tuebue Jean Christophe

Asian Food Science Journal · pp. 42–61 · Published 3 Mar 2022

10.9734/afsj/2022/v21i230407

Abstract

The paper highlighted the chemical characteristics of broth from cooked maize and compared them with that from cooked beans. Left-over-water from boiled maize were produced by cooking 2kg of a variety of Zea mays L. with 8kg of water. After this stage, samples of those solutions and samples of the water used for the cooking process were collected for laboratory analysis. The IonPac CS12A and IonPac AS12A analytical columns were respectively used for the separation of ammonium (NH4+), calcium (Ca2+), magnesium (Mg2+), sodium (Na+), and potassium (K+) as far as cations were concerned, and chloride (Cl) and sulfate (SO42-) in the case of anions. The measurements of pH and electric conductivity of fluids were respectively done with a pH-meter on the one hand and a conductivimetre on the other hand. Solutions from cooked maize are rich in mineral salts, particularly major macro elements (N and K) and minor macro elements (Ca, S, Mg). Concerning the third major macro element, notably the phosphorous, it is present in low amounts. The advantage of this fluid consists in its low electric conductivity. This fluid has a pH of 6.15. It is made of about 92% of water. Left-over-water from cooked maize and from cooked beans have very close chemical characteristics. In fact, these two fluids are rich in nitrogen and potassium, and mainly made of water. But, in detail, some particularities are present. The end-of cooking solutions of maize have higher amounts of sodium and chlorides, this joined with a higher electric conductivity. Concerning solutions from cooked beans, they have higher amounts of the different macro elements, and a lower electric conductivity. The recycling of end-of cooking solutions of maize must gainfully become for the nutritionists a favorable target for the future, and this due to the numerous nutrients contained. According however to the results obtained in the case of the present studies, the left-over-water from cooked maize can be gainfully use as fertilizers. Using it as manure requires an earthing-up directly after its application in other to avoid the loss of sulfur and nitrogen through gas emanation. Consuming solutions form cooked maize as herbal tea could be an excellent way to recycle the nutrients that have diffused from the seeds during the cooking process.

Used water sanitation recycling fertilization agriculture nutrition

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