Impact of Germination Time on Nutritional Composition and Antinutritional Factors of Quality Protein Maize (QPM) (SAMMAZ 35)

Abstract

This study evaluated the influence of germination time on the nutritional, functional, mineral, antinutritional, antioxidant, and vitamin properties of quality protein maize (QPM; SAMMAZ 35) flour. QPM grains were germinated for 0, 2, 4, 6, or 8 days, dried, milled, and analysed using standard procedures. Germination significantly affected all measured attributes (p < 0.05). Moisture and protein contents increased from 7.79% and 8.46% in ungerminated flour to maxima of 9.35% and 10.71%, respectively, after 6 days. Fat content increased progressively to 9.51% after 8 days, whereas ash and crude fibre decreased to 2.74% and 1.03%, respectively. Water absorption capacity and solubility index peaked after 6 days at 3.95 g/mL and 10.21%, while oil absorption capacity and swelling power reached 2.13 g/mL and 12.67 g/mL after 8 days. Calcium, phosphorus, magnesium, iron, and zinc increased throughout germination, reaching 24.90, 51.24, 32.58, 0.78, and 1.07 mg/100 g, respectively, after 8 days. Oxalate, phytate, tannin, and saponin decreased to 4.23, 5.88, 22.39, and 6.97 mg/100 g. DPPH activity was highest after 8 days, whereas ABTS activity declined with germination. Vitamins B12, C, D, and E generally increased, while vitamin A initially decreased and subsequently recovered. Overall, the preferred germination duration depends on the targeted flour property.