Nutritional changes in maize (Zea mays) during storage at three temperatures

Nutritional changes in maize grains stored at 10, 25 and 45 °C for 6 months were studied. Significant decrease in pH and increase in titratable acidity was observed during storage of maize grains at 25 and 45 °C. Moisture contents of maize grains decreased by 25% at 25 °C and 38% at 45 °C after six months of storage. Total soluble sugars increased by 10.7% at 10 °C and 17.3% at 25 °C, whereas a 39.5% decrease was observed after 6 months storage at 45 °C. Total available lysine and thiamine contents in maize grains decreased by 13 and 9.26% at 25 °C, 16 and 20.4% at 45 °C, respectively, after 6 months of storage. Protein digestibility decreased by 5.19 and 9.0% at 25 and 45 °C, respectively, whereas decrease in starch digestibility was 9.86% at 25 °C and 15.1% at 45 °C on storage of maize grains for 6 months. However, no significant nutritional changes occurred during storage of maize grains at 10 °C.