Effects of Sitophilus Zeamais Infesta Tion on Stored Maize, Nutritional Quality and Functional Properties of Maize Flour

A laboratory experiment was carried out at the Research Laboratory of the Department of Crop, Horticulture, and Landscape Design, Ekiti State University, to determine the effect of S. zeamais infestation on stored maize and nutritional quality and functional properties of the infested maize flour. The experiment was arranged in a completely randomized design, and two maize varieties, Sammaz 15 and 52 served as treatments. Fifty grammes each of the two varieties were stored in a plastic container for 60 days at 30 ± 1oC and 70 ± 5% relative humidity. Thirty newly emerged maize weevils were introduced into the plastic container and the experiment was replicated five times. At 20-day intervals, samples of maize were collected and evaluated for grain damage and weight loss. After sixty days of infestation of the maize grain by S. zeamais, 20 grams each of Sammaz 15 and Sammaz 52 were milled and taken to the laboratory for proximate analysis. The results showed that the damage by S. zeamais among the two varieties of maize grain was not significantly different from each other. The analysis of milled maize flour revealed that the pest-free samples had varying compositions of mineral elements. Sammaz 15 had a higher composition of ash, fat, crude fibre, carbohydrate, and calcium; the composition of crude protein, phosphorus, and magnesium was notably high in Sammaz 52. Infestation by S. zeamais significantly reduced most of these mineral elements. Despite the reduction in the composition of these mineral elements, Sammaz 52 appears promising due to its notably good functional properties of high water absorption and swelling capacities. These properties enhance the texture and stability of food products, making them suitable for applications in baking, cooking, and food processing.