EFFECTS OF GERMINATION PERIODS ON THE NUTRITIONAL AND ANTINUTRITIONAL PROPERTIES OF QUALITY PROTEIN MAIZE

This study evaluated the effect of germination period (0, 2, 4, 6, and 8 days) on the proximate composition, functional, antinutritional, mineral, antioxidant, and vitamin properties of QPM flour. Five formulations were produced: Sample A (ungerminated QPM), Sample B (2-day germinated), Sample C (4-day germinated), Sample D (6-day germinated), and Sample E (8-day germinated). Proximate composition revealed that moisture content ranged from 7.79% in ungerminated flour to 9.35% in 6-day germinated flour, protein from 8.46% to 10.71%, fat from 8.13% to 9.51%, ash from 2.74% to 3.97%, crude fiber from 1.03% to 2.82%, and carbohydrate from 66.36% to 68.86%. Functional properties improved with germination, with water absorption capacity ranging from 2.64 to 3.95 g/ml, oil absorption from 1.38% to 2.13%, swelling power from 10.14 to 12.67 g/ml, and solubility index from 8.69% to 10.21%, while bulk density decreased from 0.19 to 0.15 g/cm³. Antinutritional factors reduced significantly, with oxalate from 4.23 to 8.56 mg/100 g, phytate from 5.88 to 12.30 mg/100 g, tannin from 22.39 to 34.73 mg/100 g, and saponin from 6.97 to 10.44 mg/100 g. Mineral contents increased significantly, with calcium 16.67–24.90 mg/100 g, phosphorus 43.62–51.24 mg/100 g, magnesium 24.67–32.58 mg/100 g, iron 0.26–0.78 mg/100 g, and zinc 0.24–1.07 mg/100 g. Antioxidant activities showed improved DPPH 40.96–49.85 mg/mL and ABTS 26.21–38.03 mmolTEAC/g values, while vitamins A 2.96–3.85 mg/100 g, vitamin B12 0.18–0.21 mg/100 g, vitamin C 7.05–12.14 mg/100 g, D (1.08–7.31 mg/100 g), and E (2.15–6.88 mg/100 g) all increased with longer germination. The findings showed that germination significantly improved the nutritional, functional, mineral, vitamin, and antioxidant properties of QPM flour while reducing antinutritional compounds, highlighting its potential as a strategy to improve flour quality for human consumption.