Study of Nutritional and Nutraceutical Properties of Commercially Available Maize Grains in Kashmir Valley

The present study investigated the nutritional and nutraceutical properties of commercially available maize grains in Kashmir Valley. The study is of particular significance in the Kashmir valley context due to the limited available information regarding the nutritional and nutraceutical characteristics of commercially available maize varieties cultivated and consumed in the region. Two commercially available maize varieties were selected, the Yellow variety (SMC-4) and white variety (SMC-8). Both the maize varieties were analyzed for physicochemical properties, bioactive compounds, antioxidant activities and enzymatic assays. The results revealed a significant difference between the two varieties across all evaluated parameters. It can be concluded that both varieties (SMC-4 and SMC-8) exhibited moisture content (11.04% and 13.20%), crude protein (9.26% and 8.57%), crude fat (3.94% and 3.82%), crude fiber (1.97% and 1.84%), total carbohydrates (73.40% and 72.12%), calorific value (366.10 kcal/100g and 357.34 kcal/100g) respectively. Bioactive compounds (Total phenolic content -230.04 mgGAE/g and 148.26 mgGAE/g and Total carotenoid content -371.37 µg/100g and 94.32 µg/100g). % DPPH inhibition (76.98% and 72.02%), ABTS assay (18.15% and14.19%), and % FRAP values (2.32 and 0.96 µmol/g) respectively. Total dietary fiber (14.32% and 13.27%), Amylose (21.36% and 23.47%) and amylopectin (78.96% and 76.53%) respectively. Enzymatic activities, including peroxidase activity (0.89U/mL and 1.00 U/mL) and lipoxygenase activity (1.10 UE/g and 0.90 UE/g) were also observed. Furthermore, total starch content was (64.96% and 67.69%), and resistant starch was (1.49% and 2.73%), respectively. Overall, the results revealed varietal differences in the nutritional, antioxidant, enzymatic and starch digestibility characteristics of the maize grains. SMC-4 exhibited comparatively superior nutritional composition, higher bioactive compounds and enhanced antioxidant activity, whereas SMC-8 showed relatively higher total starch and resistant starch content, suggesting its potential application in the formulation of starch-rich products with improved digestibility and possible health-promoting effects associated with resistant starch.