volume 2, issue 1, P78-81 2017
DOI: 10.26656/fr.2017.2(1).172
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Abstract: AbstractThe study was conducted with a view to determine the effect of germination and metallic salts on nutritional quality, enzymes activity and their stability of three high yielding varieties of maize (Zea mays L.). The protein content of BHM-3, BHM-5 and BHM-6 were increased 22.37%, 26.48%, and 20.34% respectively at 48 hours then decreased drastically from 72-96 hours of germination. Starch content was increased maximum 29.19% in BHM-6 at 0 hours (non-germinating seeds) among the three varieties and the…

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