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ABSTRACT
This study conducted to determine the effects of the different processing methods on the glucose content of Maize. Maize was subjected to various processing methods, i.e fermented, dried and fresh. The dried portion was subjected to air drying while the fermented portion was allowed to undergo fermentation for forty-eight (48) hours. The fresh portion was pulverized immediately. Each portion was subjected to the process of starch extraction and the glucose content analysis performed using the glucose oxidase method and the Nelson Somogyi standard glucose curve. Fresh maize was revealed to have the lowest glucose concentration 25.325±0.01µg, dried maize showed to be second in highest 27.525±0.21µg and the fermented showed to be 29.192±0.21µg. The effects of the common methods of processing are established. If maize must be consumed, dried and fresh maize are the best for diabetics and some other chronic illnesses.
